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Culinary Innovation and Food Product Development / Nuálaíocht Cócaireachta agus Forbairt Táirgí Bia

DT414 FT DT415 PT

If any applicant has a medically diagnosed food allergy (note; not an intolerance), these programmes are not recommended. 



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.

Entry Requirements:

Applicants will normally hold a second class honours bachelor 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.

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.

Course Content

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.

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.  Modules will normally be delivered on two days/evenings per week (full-time) and one day/evening (part-time).  In addition there may be a requirement for learners to attend on other occasions at other times. Programme starts in September.


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.

For Further Information

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 

School Office 
T: 01 402 4344 

Frequently Asked Questions

EU Fees *

*The fees outlined for each course are provisional and are subject to change

For full-time postgraduate fees click here

For part-time postgraduate fees click here

For information on funding please see the following link: Fees and Funding

Non EU Fees click here