Postgraduate Certificate in Dairy Technology and Innovation

[Michael Hills]

University College Cork (UCC), in association with Teagasc has developed a part-time, blended-learning Postgraduate Certificate in Dairy Technology and Innovation. This qualification launched and ran very successfully in 2016/17 is now being run for a third year.

Aims and Objectives

• On successful completion of this programme, graduates will be able to:
• Describe the principal components of milk and their roles in dairy products.
• Evaluate the relationships between the principal unit operations used in dairy processing and their effects on product composition, nutrient quality and organoleptic properties.
• Analyse dairy processing practices that eliminate or reduce the likelihood of microbiological contamination of dairy foods.
• Develop strategies for the control of dairy spoilage organisms.
• Describe the key factors affecting growth and survival of microorganisms relevant to dairy production and food safety.
• Evaluate the domestic and global food/dairy business, with a keen awareness of the challenges and opportunities facing the industry.
• Contribute effectively to multi-disciplinary teams, with good people-related skills, such as communication, influencing, interpersonal, team working, listening and customer focus.
• Comprehend the need for confidentiality and ethical practice in the workplace.

Programme Design
This level 9 qualification is part-time and will be delivered by block-release and on-line with a schedule to suit the seasonal nature of the Irish dairy industry.

Website

For further information please contact:

Professor Paul McSweeney
Head, School of Food and Nutritional Sciences,
College of Science, Engineering and Food Science,
University College Cork
Tel: [phone]
Email: [e-mail] 

Mary McCarthy-Buckley
Manager, Food Industry Training Unit, School of Food and Nutritional Sciences
College of Science, Engineering and Food Science
University College Cork
Tel: [phone]
Email: [e-mail]