Course Overview

The Master of Science Food Innovation is designed to build on knowledge acquired at primary degree level and experience gleaned in the food industry. It will enable students to gain extensive and relevant scientific and operational management knowledge to lead or advance them in a career in the food industry.

The focus of the programme will be on the subject areas of innovation management; applied food science; physical and sensory analysis; food safety management; food processing and biotechnology; quality and innovation, research and development.

The programme will meet the needs of students who have an interest in all aspects of the food industry, including food innovation; food safety management; processing and biotechnology; physical and sensory analysis. Students will gain the ability to integrate scientific knowledge with a thorough understanding of food innovation, quality and safety and employ an innovative approach to product research and development.

On successful completion of this programme students will:

  • Critically appraise approaches to food innovation.
  • Demonstrate in-depth knowledge of the scientific principles underpinning the relationship between food quality, food safety and innovative new product development.
  • Critically evaluate key issues in food legislation and developments pertinent to food quality and safety that include the ISO standards for quality and food safety management systems.
  • Demonstrate in-depth knowledge of the theoretical and practical aspects of food processing and biotechnology.
  • Critically appraise the chemical and physical changes in nutrients and non-nutrients during food processing and manufacture, distribution and storage.
  • Demonstrate research skills through critical analysis, development of an action plan and scientific investigation of a research project in a relevant food area.



Applications and Selections

For application details, please contact Ms Niamh Finnegan by email

Who Teaches this Course

Requirements and Assessment

Key Facts

Entry Requirements

All applicants must have a minimum of a H2.2 in a level 8 degree in a relevant discipline. All applications will be considered on an individual basis and may be called for interview.

Additional Requirements


Two years, part-time

Next start date

September 2022

A Level Grades ()

Average intake


QQI/FET FETAC Entry Routes

Closing Date
NFQ level

Level 9

Mode of study

ECTS weighting



Master of Science (Food innovation)


Course code

Course Outline

•  Module 1:   (Blended delivery) Applied Food Science (15 ECTS)
•  Module 2:   (Online) Food Processing and Biotechnology (10 ECTS)
•  Module 3:   (Blended delivery) Physical and Sensory Analysis (10 ECTS)
•  Module 4:   (Online) Food Safety Management Systems (10 ECTS)

•  Module 1:   (Online) Innovation Management (10 ECTS)
•  Module 2:   (Online) Research Design (5 ECTS)
•  Module 3:   Research Project (30 ECTS)

Further Education

MSc graduates may pursue PhD opportunities with St. Angela's College or IT Sligo (Atlantic Technological University)

Why Choose This Course?

Career Opportunities

Rewarding careers in the food industry.

Who’s Suited to This Course

Learning Outcomes


Work Placement

Study Abroad

Related Student Organisations

Course Fees

Fees: EU

€3,600 per annum (€7,000 for Full MSc)

Fees: Tuition

Fees: Student levy

Fees: Non EU


Fees can be paid securely through our Online Payment Facility

Find out More

Ms Niamh Finnegan
School of Home Economics,
St. Angela’s College, Sligo
T: +353(0)71 9135650