Representatives from the food industry gathered in UCC last week to launch a new Postgraduate Certificate in Dairy Technology and Innovation.

This course is run by UCC in association with Teagasc and will be delivered by a multi-disciplinary team from UCC and the Teagasc Food Research Centre at Moorepark.

The programme is part-time and those who complete it will come away with a Level 9 qualification.

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It is a blended learning programme, which means it involves a combination of online and in-class sessions.

For the in-class sessions, participants spend two days per week for three weeks with classmates (total six days in each semester).

The programme will run from September to December and January to March, meaning it works around the dairy farming calendar.

Students take six five-credit modules. In semester one they take milk production and quality, dairy chemistry and trends and dynamics across dairy markets.

While in semester two, students study dairy processing technology, dairy microbiology, and business processes across the supply chain.

Those behind the course say it will enable and empower dairy industry personnel and those wishing to join the industry to implement best practice and embrace new technological developments in dairy processing.

In order to apply for the programme you must have an NFQ Level 8 degree or equivalent in food science, nutritional sciences, ag sciences, microbiology, biochemistry or related biological sciences with a minimum second-class honours grade II. It is also preferable that candidates have experience working in the dairy industry.

Candidates with a Level 7 Diploma in Food Science and Technology from UCC with a minimum second-class honours (grade I) and a minimum of two years’ work experience in the dairy industry will also be eligible for admission.

Places are limited to a maximum number of 15 and course fees will be in the region of €5,000.