UCC in association with Teagasc has developed a new industry-focused postgraduate certificate in Dairy Technology and Innovation.
The part-time qualification is aimed to support the further education and training needs of people at work in the dairy industry.
Drawing on UCC’s 90 years’ experience in dairy science education and Teagasc’s dairy research expertise and in light of industry’s needs, UCC and Teagasc have decided to develop and launch this new programme.
The programme will be market-led and delivered via blended learning – a mix of online and in-class sessions, designed to facilitate people at work in industry.
Dairy processing is a very significant pillar of the Irish economy and in 2013 export values for Irish dairy products and ingredients exceeded €3 billion making an enormous contribution to the domestic economy, Teagasc has said.
Ireland produces a wide-range of consumer products and dairy ingredients, from milk to dairy ingredients including milk protein, and it is in recognition of the growth and diversification of the Irish dairy industry that has led to the development of this course.
Entry requirements for the postgraduate course
Graduates of an NFQ Level 8 degree programme (or equivalent) in food science, nutritional sciences, agricultural sciences, microbiology, biochemistry or related biological sciences with a minimum second class honours (grade 2), ideally with experience working in the dairy industry will be eligible to apply.
Diplomates of UCC’s Level 7 Diploma in Food Science and Technology with a minimum second class honours (grade 1) and a minimum of two years’ experience working in the dairy industry will also be eligible for admission.