What is... Food Innovation?
The Programme covers a comprehensive range of disciplines including science, technology, business and innovation in order to meet requirements of the modern food industry.
What are my... Career Opportunities?
This programme will provide graduates with:
- 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;
- A thorough knowledge of the scientific disciplines fundamental to the development of novel foods and with the business acumen to be innovative;
- A broadly based technological education which will allow entry into employment in other sectors of the food or related technical sectors;
- An in-depth understanding of food business and the essential components of finance and management.
What other options do I have after completion?
Students who have reached the appropriate honours standard have access to a range of Masters Degrees and PhD by research in DIT and elsewhere in Higher Education.
Learning Outcomes: What will I Study?
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 practical skills. It also serves to strengthen links with industry, research establishments and regulatory bodies. The Programme compliments other courses in the School and will facilitate postgraduate study thereby enabling academic links with other European Institutes.
- Foundation Organic Chemistry
- Foundation Chemistry
- Laboratory Techniques & Computer Applications
- Introductory Nutrition
- Introductory Occupational Health & Safety Management
- Principles of Food Processing & Preservation
- Basic Microbiology
- Mathematics for Scientists
- Business Management & Marketing
- Organic Chemistry
- Diet, Health & Disease
- Applied Food Industry Communications
- Food Process Technology
- Introduction to Instrumentation
- Business Finance
- Basic Food Microbiology
- Quality & Hygiene Systems
- Food Product Regulatory Affairs
- Food Chemistry
- Nutraceutical Microbiology
- Shelf life Management & Packing
- Food Product Research & Development
- Food Engineering
- Innovation & Entrepreneurship
- Fundamental Sensory Evaluation
- Food Ingredients & Consumer Foods
- Training & Auditing
- Occupational Safety Management for the Food Industry
- Advanced Food Microbiology & Biotechnology
- Food Safety & Risk Analysis
- Food Business Management
- Food Marketing
- Environmental Management & Sustainability
- Research Project Management & Information Access
- Industrial Placement
- Two Optional Modules
School of Food Science & Environmental Health
T: 01 402 4355 (Dr Catherine Barry-Ryan)
F: 01 402 4495