UCD Micro-credential – Environmental Food Processing

Start date: 22 January 2024

Duration: 12 weeks

Location: Online

Cost: €440 (€625 without Taste 4 Success subsidy)

Programme overview


Start Date: 22 Jan 2024
Duration: 12 Weeks
Level: NFQ L9
Location: Online
Cost: €440 (€625 without Taste 4 Success subsidy)


Rapidly growing world population is continuously increasing the demand for safe, high-quality and nutritious foods. To meet this demand, food production and processing operations often intensify, resulting in various environmental impacts.

The aim of this micro-credential is to provide a comprehensive understanding of the impacts of food processing on the environment as well as innovative solutions available to contribute to the sustainable food systems using green technologies. The micro-credential is designed to provide you the essential tools to assess environmental impact and to critically examine the role of emerging food processing technologies in meeting current and future nutritional demands. It is also intended to provide basic principles of key emerging food processing technologies, mechanisms, and their effects on food quality characteristics as well as on the structural and physicochemical properties inherent to each processing approach. In addition, the micro-credential will enhance understanding of ways and means of making food processing sustainable through waste recovery.

Specific research-based case studies will be used to illustrate the knowledge and skills presented in this micro-credential.

Who should apply?

This micro-credential is relevant for employees in the private or public food and feed sectors, SMEs as well as professionals who are interested in sustainable processing of foods. It is also relevant to food technologists, researchers and anyone who is seeking to understand the role of alternative and emerging technologies in sustainable processing of foods.

Learning Outcomes

On completion of this micro-credential, you will:
● Be able to understand and critically assess the impacts of food processing on the environment
● Have developed an understanding of the rationale and drivers for emerging technologies in sustainable food processing
● Gain a basic knowledge of the principles and mechanisms of selected thermal and non-thermal emerging technologies applied to food processing operations
● Be able to compare and contrast the effects of different emerging processing technologies on the safety and quality of foods and on the environment.
● Be able to Integrate and apply knowledge of key emerging technologies in sustainable food processing
● Have developed the ability to identify and propose appropriate technologies for a specific product or process using research skills

Entry Requirements

Applicants are required to hold an NFQ level 8 Honours degree (minimum 2nd Class Honours Lower) in a cognate subject (Science, Engineering or related discipline). Applicants who do not meet this requirement may be admitted on the basis of considerable relevant experience.
Applicants whose first language is not English must demonstrate proof of English proficiency as per UCD's minimum English language requirements.
All applications are assessed on a case-by-case basis.

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