Course Title: Higher Certificate in Science in Food Science & Management
Note: This course is open for Advanced Entry Only
To qualify for Advanced Entry applicants must be currently studying, completing, or have successfully completed, studies at Level 6, 7 or 8 in a Higher Education Institution (HEI) or an equivalent, in a related area. You must demonstrate by providing transcripts of results that you have achieved the learning outcomes for each stage you wish to advance past, for example:
- To enter Year 2 via Advanced Entry, you must demonstrate that you have met the learning outcomes for Year 1.
- For entry to Year 3, you must demonstrate that you have met the learning outcomes for Years 1 and 2.
- For entry to Year 4, you must demonstrate that you have met the learning outcomes for Years 1, 2, and 3.
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
Semester 1
- Computer Applications and Digital skills [Mandatory]
- Mathematics for Pharmaceutical Scientists [Mandatory]
- Principles of Cellular Biology [Mandatory]
- Fundamentals of Inorganic Chemistry [Mandatory]
- Applied Food Industry Communications [Mandatory]
- Introductory Microbiology [Mandatory]
Semester 2
- Principles of Systems Biology [Mandatory]
- Fundamentals of Organic Chemistry [Mandatory]
- Principles of food processing and preservation [Mandatory]
- Introduction to Occupational Safety and Health Management. [Mandatory]
- Fundamentals of Business Management & Marketing [Mandatory]
- Introductory Nutrition [Mandatory]
Semester 1
- Kitchen & Larder 1 [Mandatory]
- Introduction to Food Science and Analysis [Mandatory]
- Animal Products Technology [Mandatory]
- Fundamental Sensory Evaluation [Mandatory]
- Food Product Regulatory Affairs [Mandatory]
- Food Microbiology [Mandatory]
- Food Science and Management project [Mandatory]
Semester 2
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