Course Title: Higher Certificate in Science in Food Science & Management
2022 CAO Points: 214
Leaving Certificate Requirements:
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Minimum Number of |
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Subjects |
Higher |
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5 |
N/A |
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Minimum Grade in |
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Maths |
Eng OR Irish |
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O6/H7 |
O6/H7 |
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Other Grade Requirements |
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At least O6/H7 in one of Physics, Chemistry, Physics & Chemistry, Biology, Agricultural Science or Home Economics. |
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QQI/FET Requirements:
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QQI/FET Award Required |
Additional Requirements |
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Level 5: 1 OF THE FOLLOWING AWARDS:
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DISTINCTION(S) REQUIRED: |
| Level 6: Full level 6 award in a relevant discipline | |
Further details at www.tudublin.ie/qqi
Mature Applicants:
Applications from mature students (23+) are welcome. Further details at www.tudublin.ie/mature
If English is not your first language you will need to provide evidence of your English language proficiency as detailed on our website. Applicants for this course should have a minimum IELTS (Academic Version) English Proficiency of 6 overall (or equivalent) with nothing less than 6 in each component.
English Language Requirements
If English is not your first language you will need to provide evidence of your English language proficiency as detailed on our website.
| If any applicant has a medically diagnosed food allergy (note; not an intolerance), this course is not recommended. |
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Course Description
This two-year, full-time course will give you a scientific and technical understanding of food science and associated technologies, as well as the business skills required to respond to the current needs of the food industry.
The Irish food industry is growing strongly and thus offers rewarding job opportunities, including roles in junior management, food product development, market research and quality control.
In food science, the biological, physical and engineering sciences are applied to study the nature of foods, the causes of deterioration, the principles of food processing, and the improvement required to meet consumer demand.
This course will educate and train you in the practical and theoretical aspects of food science, in addition to the basic sciences such as biology, chemistry, microbiology and maths.
In addition to the scientific content, you’ll study the fundamentals of business and management that are essential to bringing food products to the marketplace.
There’s a major practical project in second year, in which you’ll work in a team to apply your scientific and business management knowledge to the development of food products. Teams often develop innovative products targeting the specific nutritional needs of consumers or emerging market trends.
- Market Researcher
- Food Product Development
- Junior Manager
- Quality Control
- Principles of Cellular Biology
- Principles of Systems Biology
- Fundamentals of Inorganic Chemistry
- Fundamentals of Organic Chemistry
- Computer Applications and Digital Skills
- Introductory Microbiology
- Fundamentals of Business Management and Marketing
- Mathematics for Scientists I
- Introduction to Occupational Safety and Health Management
- Introductory nutrition
- Principles of Food Processing and Preservation
- Applied Food Science Communications
- Food Science and Management Project
- Animal Products Technology
- Food Microbiology
- Introduction to Food Science and Analysis
- Fundamental Sensory Evaluation
- Introduction to Business Finance
- Quality and Hygiene Systems
- Food Ingredients and Consumer food
- Kitchen and Larder 1
- Horticultural Products Technology
- Food Product Regulatory Affairs
Advanced Entry applications are accepted to this course. For further information on how to make an Advanced Entry application, please visit our CAO Hub. A full list of courses open for Advanced Entry is detailed on the CAO website.
On successful completion, students may progress on to degree courses TU882 BSc in Nutraceuticals in Health & Nutrition, TU881 BSc in Food Innovation, TU869 BSc in Environmental Health, TU944 BSc in culinary Science