The course duration is 9 months. Lectures will be delivered 2 evenings per week online. Students will also be required to attend up to 2 Saturdays a month on campus. Practicals will be in one of our pilot facilities, with dates and times subject to scheduling. (ECTS: 70 Credits)
Module 1: Food Microbiology
Microbiology in the Food industry, microbiological risks in food processing, contamination control systems and procedures, hygienic practice, decontamination of work areas.
Module 2: Manufacturing Process Technology
Structure of the food industry in Ireland, steps involved in the manufacturing of commercial food items, operations and processes involved in food production, equipment.
Module 3: HACCP - Quality System in Food Manufacturing
Principles of HACCP and GMP in the food industry, audits and regulatory requirements.
Module 4: Food Regulatory Affairs
Quality Management System, EU regulatory for industrial and retailer standards in the food industry, QC testing, Food Hygiene Standards, non-conformance.
Module 5: Process Improvement
Lean Thinking, Six Sigma, Process Mapping, data collection, validation and root cause analysis, CAPA
Module 6: Occupational Safety & Environmental Safety for the Food Industry
Responsibilities and roles under international legal frameworks, safety statements and steps in the preparation, types of hazards, waste materials and contaminants.
Module 7: Applied Maths for Food Science
Calculation of concentration and dilutions, accuracy and precision, probability, statistical data
Module 8: Fundamentals of Science
Calculation and conversion, functional groups and molecular structures, physical and chemical measurements, routes of drug absorption, mechanisms of metabolism and excretion.
Module 9: Preparation for Work
Personal career development, networking, CV preparation and interview skills.
Module 10: Learning to Learn
Personal Strengths and weaknesses as a learner, set specific learning goals and create a personal learning plan; Study effectively as an independent learner and work collaboratively as a member of a team; Manage time efficiently with regard to planning and organising learning tasks; Use critical thinking and analytical skills to solve a variety of problems; Write a research-based report and make an effective presentation; the importance of academic integrity and identify ways of avoiding plagiarism in academic work through appropriate referencing.