University College Dublin

Overview

The Food Engineering MEngSc program at University College Dublin (UCD) is designed to enhance expertise in bioprocessing and food manufacturing systems. This program emphasizes critical areas such as food safety, risk assessment, and sustainable process design, equipping students with essential engineering skills applicable in the agri-food, biotechnology, and regulatory sectors.

• Degree: MEngSc (Master of Engineering Science) in Food Engineering
• Duration: 1 year (full-time)
• Credits: Typically 90 ECTS
• Delivery: On campus
• Location: University College Dublin (UCD), Ireland
• Language of instruction: English
• Application: Submit via UCD’s postgraduate application portal

What you'll study

This one-year program integrates theoretical knowledge with practical learning experiences, focusing on the engineering aspects of food and bioprocess systems.

Indicative taught modules may include:

• Bioprocess Engineering Principles
• Unit Operations for Bioprocess Engineering
• Advanced Food Process Engineering
• Food Chain Integrity
• Quantitative Risk Assessment for Human and Animal Health
• Life Cycle Assessment
• Waste to Energy Processes & Technologies
• Global Cold Chain Safety
• Food Refrigeration Engineering

Capstone / assessment: The program includes various assessments throughout the modules and culminates in a final project or capstone component, allowing students to demonstrate their comprehensive understanding of food safety, process engineering, and sustainability.

Entry requirements

Applicants should possess a minimum upper second class honors degree (or international equivalent) in a relevant Engineering, Science, or cognate technology discipline.

Career prospects

Graduates of the Food Engineering MEngSc program can pursue diverse career opportunities across various sectors, including agri-food production, biotechnology research, and regulatory compliance. The advanced skills gained in this program enable graduates to contribute significantly to the development and enhancement of sustainable food systems and innovative food processing technologies.