This micro-credential covers the basics and applications of animal derived products with a focus on dairy and meat covering such topics as milk constituents; manufacturing of cheese and other milk products; meat quality, traceability and sustainability; covering future trends and challenges such as aligning with UN SDGs. It provides a blend of theoretical depth and practical insight into animal products and commodities. Keywords: Animal Products, Food Science, Dairy, Cheese Production, Meat Quality, Traceability, Sustainability, UN SDGs, Food Technology, Dairy Processing, Meat Processing.
Who should apply?
This course is suitable for those with a background in biological sciences, agriculture, nutrition, or a related field, who are keen on broadening their knowledge of animal-derived food products. It will particularly benefit those working in or aspiring to careers in food technology, dairy and meat processing industries, research and development, and sustainability-focused roles, offering them insights into the theory and applications of dairy and meat science.
On completion of this micro-credential, you will have a broad knowledge of major animal products- with a focus on meat and dairy products- along with the basic biology, chemistry, economics and current trends as well as future challenges. A major outcome would be the ability to analyse information pertaining to these topics and communicating their ideas and conclusions effectively using widely accepted terminology.
Applicants are required to hold an NFQ level 8 Honours degree (minimum 2nd Class Honours Lower) or equivalent in a cognate subject (science 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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