Course Details
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Brief Description
The Master of Science in Functional Foods and Product Development is an innovative, evidence-based interdisciplinary programme, with research excellence in food science at its centre. Students will explore the theoretical and practical science & technologies behind the development and validation of functional foods, ranging from conceptualization of food development to human interventions and food efficacy. The course program offers a wide variety of Modules that will aid the student to design in vitro (i.e., chemical and cell-based protocols) and in vivo (i.e. yeasts, animals, and human interventions) protocols. Additionally, the student will be able to analyse data and make inferences about the effectiveness/functionality of the ingredient and/or food models developed.
Programme Highlights
-Hands-on experience in sensory and consumer analysis
-Practical experience in developing foods and ingredients
-Practical experience in modelling and optimisation of foods and ingredients
- Emphasis on project management, innovation, business and entrepreneurship
-Focus on the EFSA regulations on Novel Foods and Health Claims
-Experimental research project as a promoter of your analytical skills
Learn more about Course Director, Associate Professor Daniel Granato.
The M.Sc in Functional Foods & Product Development offered at the 51±¾É« (UL) is delivered either over 1 year (full time) or 2 years (part-time). This innovative evidence-based interdisciplinary programme explores the theoretical and practical science and technologies behind the development and validation of functional foods, ranging from conceptualization of food development to human interventions
The Postgraduate Diploma, NFQ level 9 minor award, is open for application on the link below
The Modules are offered in the Department of Biological Sciences (Faculty of Science and Engineering) in collaboration with other M.Sc programmes at UL. They cover a wide range of topics: from EFSA regulation to Clinical trials: sensory analysis, product development, fermentation-based products, functional lipids and protein-based ingredients, nutraceuticals and epidemiology.
Modules are focused on translational research methods: from idea mining to efficacy in vivo.
The lectures will be supplemented with additional reading material, assignments, and discussion forums. Through the applied research project, students will develop their scientific and technical skills on different topics, such as analytical and organic chemistry, food technologies, regulatory issues, and oral/writing abilities.
Students may choose either to apply and complete the 90 credits and be granted a M.Sc award or to apply to the Postgraduate Diploma programme and complete 60 credits (no completion of the research project).
Full Time
| Autumn | Spring | Summer |
FT6011 Advanced Industrial Food Fermentations and Functionality (6 credits)
| FT6012 Industrial by-products and functional foods (6 credits)
| FT6003 Research Project (for M.Sc only) (30 credits)
|
FT6021 Protein-based ingredients and functional foods (6 credits)
| BY6002 Nutraceuticals and Disease (6 credits)
| |
FT6031 Clinical Implications of Functional Foods (6 credits)
| FT6022 Lipid-based ingredients and functional foods (6 credits)
| |
FT6041 Product Development and Sensory Properties (6 credits)
| PH6032 Scientific Communication and Literature Review (6 credits)
| |
MP6051 Managing Creativity and Innovation ( 6credits)
| FT6002 Nutritional Epidemiology & Translational Research Methods (6 credits)
|
Part-time Year 1
| Autumn | Spring |
| FT6041 Product Development and Sensory Properties (6 credits) | BY6002 Nutraceuticals and Disease (6 credits)
|
MP6051 Managing Creativity and Innovation (6 credits)
| FT6022 Lipid-based ingredients and functional foods (6 credits)
|
PH6032 Scientific Communication and Literature Review (6 credits)
|
Part-time Year 2
| Autumn | Spring | Summer |
FT6011 Advanced Industrial Food Fermentations & Functionality (6 credits)
| FT6012 Industrial by-products and functional foods (6 credits)
| FT6003 Research Project (for M.Sc only) (30 credits)
|
FT6021 Protein-based ingredients and functional foods (6 credits)
| FT6002 Nutritional Epidemiology & Translational Research Methods (6 credits)
| |
FT6031 Clinical Implications of Functional Foods (6 credits)
|
Content of the modules can be found by using the search option on the
Applicants should normally have a primary degree (Level 8 - NFQ or other internationally recognized equivalent) with a minimum second-class hons, in a relevant branch of Food Science and Health Sciences (i.e., Nutrition and Pharmacy) or Food, Biosciences, Bioprocessing/Biotechnology and Chemical Engineering. Degrees in Chemistry, Food Technology, Food Engineering, and Biology are also accepted.
Applicants who do not meet the requirements above may be considered under the 51±¾É« Recognition of Prior Learning policy.
Please note that applicants may be called for interview as part of the application process.
WHAT TO INCLUDE WITH YOUR APPLICATION:
- Qualification transcripts and certificates
- An up-to date Curriculum Vitae outlining your work experience (with details of each role you have held) and your technical skills
- A copy of your birth certificate or passport
- If your qualifications have been obtained in a country where English is an official language this will suffice
- If this is not available, the following additional documents must be provided:
- English translation of your qualification(s)/transcripts AND
- English language competency certificate
- Please click here for Further Information on English Language Requirements
EU Full-Time: €7,900 Part-Time: TBC
Non-EU Full-Time: €19,500 Part-Time: TBC
Further information on fees and payment of fees is available from the website. All fee related queries should be directed to the Student Fees Office (Phone: +353 61 213 007 or email student.fees.office@ul.ie.)
Graduates from this course can choose a career in the areas of Food technology, Nutrition, Food chemistry and their related positions in research and development. Graduates will be able to work across a diverse range of environments to include food, beverage, and pharmaceutical industries, and in academia (i.e., PhD studies). Graduates may be eligible to progress to further post-graduate research, leading to potential career options in research institutions and academia.
Still Curious?
The team from the faculty of Science & Engineering regularly host and take part in webinars to support future students. If you would like to learn more or ask questions at an online information session, click below.