Functional Foods and Product Development

Entry requirements

• Applicants should hold a bachelor’s degree (NFQ Level 8) with at least a second-class honour, grade 2 (2:2) in a relevant branch of Food Science and Health Sciences (i.e. Nutrition and Pharmacy) or Food, Biosciences, Bioprocessing, Biotechnology and Chemical Engineering. Degrees in Chemistry, Food Technology, Food Engineering, and Biology are also accepted.

Other Entry Considerations:

We encourage you to apply even if you don’t meet the standard entry requirements, as long as you can show that you have the knowledge, skills, and experience needed for the programme

At UL, we value all kinds of learning and support different ways to qualify through our Recognition of Prior Learning (RPL) policy.

Months of entry

September

Course content

Pursue a career in food science and technology, food chemistry or nutrition with UL’s innovative Master of Science (MSc) in Functional Foods and Product Development.

The evidence-based interdisciplinary programme places research excellence in food science at its centre and equips students with theoretical knowledge and practical skills in the development and validation of functional foods.

The wide range of modules prepares students to design in vitro (i.e. chemical and cell-based protocols) and in vivo (i.e. yeasts, animals, and human interventions) protocols.

There is an exit route for students after completion of the taught modules. Students who exit after the autumn and spring semesters will earn a Postgraduate Certificate and Postgraduate Diploma, respectively. Students who continue onto the summer semester will be awarded an MSc.

During this programme, you will:

• Gain hands-on practical experience in developing foods and ingredients.

• Explore the theoretical and practical science and technologies behind the development and validation of functional foods.

• Focus on EFSA regulations on Novel Foods and Health claims as well as project management, innovation, business and entrepreneurship.

• Explore a wide range of topics including sensory analysis, product development, fermentation-based products, functional lipids and protein-based ingredients, nutraceuticals and epidemiology.

Information for international students

• Postgraduate Entry Requirements for International Students
• English Language Requirements

Email ULGlobal@ul.ie for further information.

Fees and funding

• Scholarships for International Students
• Sports Scholarships