Program Description

The Master of Science in Functional Foods and Product Development is an innovative, evidence-based interdisciplinary programme, with research excellence in food science at its centre. Students will explore the theoretical and practical science & technologies behind the development and validation of functional foods, ranging from conceptualization of food development to human interventions and food efficacy. The course program offers a wide variety of Modules that will aid the student to design in vitro (i.e., chemical and cell-based protocols) and in vivo (i.e. yeasts, animals, and human interventions) protocols. Additionally, the student will be able to analyse data and make inferences about the effectiveness/functionality of the ingredient and/or food models developed.

Admission Requirements

Applicants should normally have a primary degree (Level 8 - NFQ or other internationally recognized equivalent) with a minimum second-class hons, 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.

IELTS Requirements

Listening	Reading	Writing	Speaking	Overall
6	6	6	6	6.5

Remarks:

• Yearly tuition fee is given