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UCC open for part-time training, continuing education and professional development needs of people working within the Food, Agri-Food and Seafood Sectors

Details

The Food Industry Training Unit, at University College Cork have adapted their short courses to ensure online availability. Registration is Now Open.

Part-Time Accredited Courses

Diploma in Food Science and Technology
This Diploma course is designed for those who wish to develop a good understanding of the basic principles of food science, food technology and food business. Particular emphasis is placed on linking scientific principles with their practical application in industry. Registration for 2020/2021 now open.

  • Starting October 2020

Diploma in Speciality Food Production
This Diploma course is intended for individuals who are starting or further developing a speciality/artisan food business, from the farm, home or production facility. It will also be of interest to those individuals who are involved in this sector as producers, retailers, chefs, buyers and food writers. Registration for 2020/2021 now open

  • Starting October 2020

Graduate Development Programme: Diploma in Leadership for the Agri-Food Sector
This programme is designed to meet the management and leadership development needs of young agri-food graduates in the first few years of their working life. Alongside the core technical business skills and best practice tools, the programme will equip participants with motivation and coaching skills that will enhance their professional identity and capability.

  • Starting October 2020
    Postgraduate Certificate in Dairy Technology and Innovation
    UCC and Teagasc have a long history of collaboration to build greater critical mass in food research. Drawing on these strengths and in light of industry’s needs, UCC and Teagasc have developed and launched a Certificate in Dairy Technology and Innovation. In line with the development of a knowledge economy, this qualification will enable and empower dairy industry personnel and those wishing to join the industry to implement best practice and embrace new technological developments in dairy processing.
  • Starting October 2020

Non-Accredited (Short) Online Course List 2020

Cleaning in Place (CIP)
This one day course introduces industry personnel to the fundamental concepts of CIP processes and parameters. It is designed for those in Operations, Technical, Project Managers, Quality Assurance, Quality Control and other relevant personnel who operate food processing plants. This course would also be useful for R&D and NPD staff who develop new products or are planning new investments in plant equipment.

  • Date: 11th September 2020
  • Cost: The cost for this course €350
  • Format: Virtual classroom
  • Duration: 1 day

Manufacturing Area Cleaning (includingDeep Cleaning  
This one day course is targeted at all personnel working in the food industry. The course will enable participants to have a better understanding of the concept of cleaning, the different applications, methods and chemicals used, and the scoping, requirements and procedures used to deliver cleaning in food production areas.

  • Date: 8th October 2020
  • Cost: The cost for this course €350
  • Format: Virtual classroom
  • Duration: 1 day

Thermal Processing 5th November
This two day course covers a variety of topics necessary for those involved in formulating, developing, commercialising, manufacturing and troubleshooting any thermally-processed nutritional dairy-based beverages such as UHT milk, ESL milk, clinical or sports nutrition products, infant formula, enriched milks, flavoured milks, cream liqueurs and elderly nutrition products.

  • Date: 5th/6th November 2020
  • Cost: The cost for this course €350
  • Format: Virtual classroom
  • Duration: 2 days

Food Process Engineering Principles 11th November 
This one day workshop is targeted at focuses on providing a working knowledge of engineering principles that are invaluable in the design and optimization of food processes. The workshop is presented by experts with vast experience in the application of engineering tools to solve relevant problems in the food industry. The engineering principles covered in the programme, in topics such as fluid characteristics, concentration processes and powder handling, can be applied to troubleshoot a broad range of commercial food products and ingredients.

  • Date: 11th November 2020
  • Cost: The cost for this course €350
  • Format: Virtual classroom
  • Duration: 1 day

Production Supervisor Course Starting 24th November 
This  programme is specifically designed for those working in the Co-operative Dairy Sector. The key aim of the programme is to improve the capabilities of production supervisors and those wishing to enter production supervisory roles. Participants will build on existing skills and develop new management capabilities in a highly interactive learning environment. The first three days of the course are provided through live online sessions (24-26th November). The remaining content will be provided through a blend of pre-recorded materials and tutorials over a three week period. Each week will commence with a short live tutorial to introduce the topic. Students will then have 7 days to review the content in their own time. A live tutorial at the end of each week will allow for questions and discussion.

  • Week 1 - Commencing Monday 30th November 2020
  • Week 2 - Commencing Monday 14th December 2020
  • Week 3 - Commencing Monday 11th January 2021
  • Link to course content

If you would like further information on any of the above, please contact

Mary McCarthy-Buckley                                    
m.mccarthybuckley@ucc.ie                              
086 825 2210 

UCC main building Cork Ireland