Candidates must have achieved First or Second Class, Grade II, Honours in the Higher Diploma in Food Science and Technology, or in any relevant primary degree.
Months of entry
Course contentFood Microbiology involves the study of the interactions between microorganisms and foods. These interactions can be positive, as is the case in fermented foods, or negative, as occurs with microbial food spoilage. In addition, foods can provide a growth environment for a variety of pathogenic microorganisms that can cause a range of food-borne illnesses. The course will examine the nature of these interactions and how they can be manipulated for the benefit of man. The programme includes advanced courses in microbial food safety, food biotechnology and food mycology. There is also extensive coverage of the microbiology of different food commodities.
Qualification and course duration
Course contact details
- Professor Gerald Fitzgerald
- 00 353 (0) 21 490 2730