MSc Culinary Innovation and Food Product Development
Full time - DT414 Part time - DT415
Ms Anna Cruickshank (Full-Time)
Culinary Arts and Food Technology
College of Arts and Tourism
DIT Cathal Brugha St Dublin 1
T: 01 402 4545
T: 01 402 4344
Full Time - 1 Year
Part Time - 2 Years
29 April 2013
Please note due to the great demand for our programmes early applications are assessed when received and dealt with promptly. Therefore it is advisable to make early applications for an early response. If you do not yet have your final degree results this will not hinder your application as we are happy to issue conditional offer letters in such circumstances.
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.
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
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.
Examination of this consists of Thesis, Written assignments, practical work, written examinations, dissertation.
School of Culinary Arts and Food Technology, DIT, Cathal Brugha St Dublin 1
Timetable / Hours
Full Time - 1 Year. Part Time - 2 Years. Full-time learners normally have an average of twelve contact hours per week, and part-time learners an average of six contact hours per week, comprising lectures, tutorials and practical sessions. It is expected that the modules will normally be delivered on two afternoons/evenings (full-time) and one afternoon/evening evening (part-time). In addition there may be a requirement for learners to attend on other occasions at other times. Programme starts in September..
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.
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.
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.
Frequently Asked Questions
EU Fees for 2012/2013*
*The fees outlined for each course are provisional and are subject to change
For full-time postgraduate fees for 2012/13 click here
For part-time postgraduate fees for 2012/13 click here
For information on funding please see the following link: Fees and Funding
Non EU fees for 2012/2013
DT414 - MSc in Culinary Innovation and Food product Development: €12,000