DT 421 – Food Innovation

Area:
Dublin City
Price: -
Type:
CAO and Third Level

Course description

DT421 Programme Description The Programme covers a comprehensive range of disciplines including science, technology, business and innovation in order to meet requirements of the modern food industry. The programme will serve to provide the expertise to our graduates to identify new products and technologies for the 21st century. An extended period of industrial placement is a feature of the Programme, which allows for application of theoretical knowledge and skills. It also serves to strengthen our links with industry, research establishments and regulatory bodies. The Programme complements other courses in the School and will facilitate postgraduate study thereby enabling academic links with other European institutes. Career Opportunities This programme will provide graduates with: 1. A programme of education which will allow entry into a career in the food industry as technologists capable of ensuring the production of safe and wholesome foods; 2. A thorough knowledge of the scientifi c disciplines fundamental to the development of novel foods and with the business acumen to be innovative; 3. A broadly based technological education which will allow entry into employment in other sectors of the food or related technical sectors; 4. An in-depth understanding of food business and the essential components of fi nance and management; Programme Outline Year One • Biology • Foundation Organic Chemistry • Foundation Chemistry I • Laboratory Techniques and Computer Applications • Introductory Nutrition • Applied Food Industry Communications • Introductory Occupational Health and Safety Management • Principles of Food Processing and Preservation • Introductory Microbiology • Mathematics for Scientists • Physics • Business Management and Marketing Year Two • Biochemistry I • Food Chemistry 1 • Diet, Health and Disease • Animal Product Technology • Horticultural Product Technology • Fundamental Sensory Evaluation • Introduction to Instrumentation • Financial Management • Basic Food Microbiology I • Quality and Hygiene Systems • Food Product Regulatory Affairs • Food Ingredients and Consumer Foods Year Three • Biochemistry II • Food Chemistry II