This is a subscriber-only article
Responding to the evolving needs of the dairy sector and harnessing the world-class capabilities across the university, University College Cork (UCC) is launching postgraduate diploma and master’s qualifications in Dairy Technology and Innovation.
Developing the programmes
UCC’s Dairy Science Centre of Excellence and Taste 4 Success are joining forces; offering specialised, lifelong learning for dairy professionals.
These programmes are considered highly innovative; allowing students to attain stackable qualifications in Diary Technology and Innovation. The structure also enables those currently working in the sector to access research-underpinned, post-graduate (NFQ Level 9) qualifications on a blended, flexible, or part-time basis.
The development of these programmes was funded by Taste 4 Success Skillnet, which is co-funded by Skillnet Ireland and network companies. Skillsnet Ireland is funded from the national training fund.
Meaningful qualifications
Present at Monday’s launch was the Minister for Enterprise, Trade and Employment, Simon Coveney, who said: “I am so pleased to be here today to launch these fantastic new courses from UCC and Skillnet Ireland, which will provide lifelong skills and meaningful qualifications for people working in the dairy sector.
“Ireland has a long history and internationally renowned reputation when it comes to our excellent dairy produce and it is vital that we continue, as a nation, to meet the needs of industry by providing the capabilities for talented workers to serve, grow and succeed in dairy technology and innovation.”
Seamus O’Mahony, professor of Dairy Science at UCC, outlined that in order to secure a sustainable future for the Irish dairy industry, it is essential to shift focus away from volume-based expansion and towards science-based innovation. He highlighted that this will require a major investment in education, training and skills development for dairy industry professionals.
“It is vital that we future-proof one of our most important indigenous industries and [developing] skills is a fundamental part of making sure that Ireland remains at the forefront of the international market,” said Seamus.
Postgraduate Certificate, Dairy Technology & Innovation
This is a stackable qualification to suit the seasonal nature of the dairy industry and is delivered online and by block-release (face-to-face). This programme is delivered in close collaboration with Teagasc and modules are delivered both on-site in UCC, and in Teagasc Moorepark, Fermoy.
Entry requirements:
To quality, graduates should have an NFQ Level 8-degree programme (or equivalent) in food science, nutritional sciences, agricultural sciences, microbiology, or related biological sciences. Those with UCC’s level 7 diploma in food science and technology, with a minimum of second-class honours and a minimum of two years’ experience in the dairy industry, will also be eligible
Postgraduate Diploma, Dairy Technology & Innovation
The aim of this diploma is to expand on key concepts underpinning the dairy processing technology sector and the innovations that advance its development. It is delivered online and by block releases over one year. The face-to-face lectures occur over one week in late October/early November.
Entry requirements:
This diploma is only available to students who have successfully completed the postgraduate certificate in Dairy Technology and Innovation.
Master’s, Dairy Technology & Innovation
This is a part-time work-based master’s and supports individuals in completing their MSc on a topic relevant to their sector and of importance to their place of employment. It is a one-year master’s and the individual will be supervised by a member of the UCC programme team and mentored by a work-based colleague.
Entry requirement:
You must be working in the dairy sector and have the support of your employer in pursuing the MSc programme. You can apply for these master’s upon successfully passing all of the modules in the level 9 postgraduate diploma in Dairy Technology and Innovation with a 50% minimum aggregate grade.
Digital Badge
Also launched was the brand-new digital badge in Food Chemistry, which will act as one of the special pathways to help those working in the sector who don’t have a relevant background in food chemistry and want to upskill. This is a micro-credential, which is awarded to a participant on successful completion of the course. This will be launched online in the near future.
Pauline Digan, Human resources manager, Carbery Group
Pauline highlighted the introduction of these new programmes are valuable to the dairy industry as they respond to current industry needs.
“The accessibility of the online and the block release is great because it gives flexibility. It allows people to continue to contribute in the business whilst learning new skills and gaining new knowledge, that flexibility is powerful.”
Pauline told Irish Country Living that upskilling is necessary for their business needs.
“When someone has a degree in one discipline and they have the attitude, enthusiasm and energy but [perhaps not] the depth of knowledge we require in the business, those micro-credentials are great and stacking them up so you can go on to pursue a cert, diploma and master’s is powerful.”
These courses will also help to upskill workers who already have a degree in one discipline but might not have the debt of knowledge the business requires according to Pauline. “Those micro-credentials are great, and stacking them up so you can go on to pursue a cert, diploma and master’s is powerful,” she added.
Caroline Heagney Walsh, Director of human resources, Glanbia Cheese EU, Laois
Caroline said that when Glanbia Cheese EU opened their new Portlaoise plant three years ago, they had all the latest technology and innovative ideas, but found there was a lack of a pathway to dairy expertise.
“What we really discovered was, with the advancement of technology, coming into knowledge and the seasonality, that lack of a pathway was prominent.
“Employing 135 people in the plant, there are very few who have those fundamentals in dairy and dairy chemistry,” she added.
This is why Glanbia Cheese EU engaged with UCC last year as there was a huge need to embed the fundamentals of dairy science in current industry employees and to provide staff with up-skilling.
When it comes to finding the right talent, Caroline advised recruiting for potential.
“Look at what people have done and what they can offer. It’s over to us, then, and our responsibility to train and develop them to the level that is needed.”
Conor Mulvihill, Director, Dairy Industry Ireland
Conor told Irish Country Living that the Irish dairy processing industry is undergoing a rapid evolution; requiring key skills to further develop the industry and maximise returns for farmer suppliers.
“The various companies within the industry need to collaborate to attract this talent- and this centre in UCC is a golden opportunity for all the processing industry to work together on this in a common interest.”
More info
To learn more about UCC’s courses visit ucc.ie/en/fitu/
SHARING OPTIONS: