This course runs over three semesters. Students can access lectures online or at class two evenings a week with workshops taking place two Saturday's a month in our pilot facilities. (ECTS: 90 Credits)
Module 1: Global Food Supply Chain & Competitive Strategy
Procurement and supplier management, supply and demand, network design and optimisation, capacity planning, competitiveness, lean and six sigma, technology management and innovation, leadership for growth.
Module 2: Food Formulation & Processing
Formulation and processing of dairy, meat, baked goods, food micronutrients, additives, physiochemical and functional properties of food proteins, carbohydrates, fats and food additives, milling, blending, separation, pasteurisation, emulsification,
pasteurisation, homogenisation, heating, cooling, freezing, chilling, preservation, cooking.
Module 3: 21st Century Trends for the Global Food Industry
Irish food sector history, current and future developments, global food trends and challenges, global health issues, major challenges to food security in the 21st century.
Module 4: Food Marketing & Sales Strategy Development
New client opportunities, market gap analysis studies, new business opportunities, product costing, promotional analysis, product launch plans, Key elements of development and implementation of strategic marketing plans
Module 5: Food Science, Health & Nutrition
Diet, metabolism, nutritional information, the biochemistry of food, food labelling legislation, current and potential of nutraceuticals, effects of proteins, carbohydrates, fats, fruit and vegetables.
Module 6: Legal and Regulatory Framework for the Global Food Business
Legal and regulatory framework of the global food business, emerging legal, industrial best practice (BRC, IFS, ISO 22000, ISO9000). Managing Food Safety/HACCP/Allergens and consumer-led trends.
Module 7: Food Business Management
Finance, accounting, analysis of business performance, strategy, budgeting, KPIs, statistics, financial reporting.
Module 8: R&D Product Development & Management
Sensory science, consumer trends, brand management, innovation, consumers and food trends, product launch strategies
Module 9: Literature Review
This module assists learners to identify and examine relevant literature on their subject matter, ensuring that their literature is wide-ranging, relevant with well-linked concepts and ideas, with enquiry and research at its root. The learner's
research questions and dissertation focus will evolve from the literature review.
Module 10: Dissertation
To be awarded an MSc, learners must complete an original and comprehensive dissertation which may comprise of research or practical work-based thesis, drawing heavily on the underpinning from the taught and literature review modules. Learners will further enhance their research and critical thinking skills, and in turn, develop expertise by completing a major piece of research.