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Culinary Innovation and Food Product Development – (M.Sc.)
Dublin Institute of Technology
Postgraduate Admissions
| Annual Tuition Fee: | ≈ € 6,080 - ≈ € 12,000 (non-EEA) | ||
| Location: | Dublin / Ireland / View location on map ▾ Hide location on map ▴ | ||
| Duration: | 12 months | Start Date: | September |
| Educational Form: |
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| Education Variants: |
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| Languages: | English | ||
Location of Dublin Institute of Technology
This programme (offered in both full and part-time format) is designed to uniquely bridge the knowledge gap between science, business and the culinary arts. It offers a combination of critical, reflective and technical knowledge of the development of innovative food products.
Award
On successful completion of the overall programme learners will be awarded Masters´ Degree in Culinary Innovation and Food Product Development. On successful completion of the overall programme excluding the Dissertation the learner will be awarded Postgraduate Diploma in Culinary Innovation and Food Product Development.
Career Opportunities
Graduates of the programme will have enhanced career prospects for a wide range of opportunities in the Irish and International food and culinary industries including food manufacturing, service and retailing. In addition there are opportunities for further research to doctorate level. The Institute commits to offering the best possible programmes. It reserves the right to amend, change or delete any element having due consideration to students already enrolled.
Contents
There are nine core modules, an optional module and a dissertation. Full-time learners undertake the modules over three semesters. Part-time learners undertake the modules over five semesters.
The following modules are currently offered:
* Culinary Ingredients and Food Product Development Concepts
* Technology and Innovation Management
* Gastronomy and Culture
* Life Cycle and Therapeutic Nutrition
* Food Prototype Development and Evaluation
* Food Regulatory Affairs
* New Food Business creation
* Marketing Communications and Consumer Behaviour
* Post-Graduate Research Methodology
Optional modules (any one may be selected from the faculty suite of modules subject to availability and demand), and may include:
* Molecular Gastronomy
* Food Packaging Design
* Intercultural Studies
* Sports and Exercise Nutrition
Dissertation
A research supervisor will be appointed and you will work on an on-going basis to shape your research. The dissertation is due for submission in September.
Assessment
Examination of this consists of Thesis, Written assignments, practical work, written examinations, dissertation.
IELTS
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Requirements
Applicants will normally hold a second class honours degree (level 8), lower division (2.2) or higher in the area of the culinary arts or a food related discipline. Applicants who do not meet the minimum academic requirements, but who have significant professional or vocational experience in culinary arts or food related areas shall also be considered. In addition to an application form, candidates may be required to attend for interview and submit documentary proof of relevant experience and ability to undertake this programme.
Note: Due to the considerable competition for our postgraduate programmes satisfying the minimum entry requirement is not a guarantee of a place. Depending on the programme of study applications will be assessed based on your academic grades and may also take into account your work/life experience. Applicants may also be required to attend for interview for specific programmes.
Additional Requirements
| Minimal degree required: | Bachelor's degree |
| Minimal amount of work experience | Not specified |
Language Proficiency
| IELTS Band: | 6.0 |
| Cambridge English: Advanced (CAE): | Grade A (Score: 80) |
| TOEFL Paper-based: | 550 |
| TOEFL Computer-based: | 213 |
Ask a Question
You can contact Ms Anna Cruickshank to ask a question about Culinary Innovation and Food Product Development at Dublin Institute of Technology.
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