Food Science & Technology Course Outline
The course duration is 9 months. Lectures will be delivered 2 evenings per week online. Students will also be required to attend 2 Saturday's a month on campus. Practicals will be in Technological University Dublin - Tallaght Campus, with dates and
times subject to scheduling. This course is also available in Cork. (ECTS: 70 Credits)
Module 1: Food Processing Operations
An in-depth understanding of food processing operations employed in the manufacture and packaging of foods & beverages and their effects on finished product quality.
Module 2: Lean Six Sigma
Lean thinking; six sigma; project planning; process mapping; root cause analysis; creative solutions; corrective action preventative action; statistics; data visualisation; presentation skills; effective decision making
Module 3: Food Formulations
Understanding the behaviours and nutritional values of food materials with a focus on the function and application of these ingredients in food products. Food ingredients of most commercial value in the current markets will be examined.
Module 4: HACCP, Allergens & Contamination Controls
Development of the skills required to: operate in a HACCP controlled facility & understand food safety management systems which control food safety hazards and food allergens.
Module 6: Food Product Innovation and Development
The knowledge and skills required to work as part of a new product development team through the complete innovation process from idea concept to successful product launch.
Module 7: Industrial Statistics
The use of statistical tools in designing experiments, evaluating process performance, predicting responses and communicating findings within the Food Science sector.
Module 8: Process Control and PAT
The principles of process control and how Process Analytical Technology (PAT) can assist with process understanding and enhance process control.
Module 9: Food Quality Systems and Regulatory Control
The knowledge and skills required to operate to a British Retail Consortium (BRC) accredited food quality management standard.
Module 10: Preparation for Work
The skills to prepare a winning CV and cover letter to match the necessary competencies and job descriptions for career progression. Development of the professional skills required to communicate and work in this growing industry as well as the skills to present effectively at an interview.