Functional Foods and Product Development - MSc

During this programme, you will:  

• Gain hands-on practical experience in developing foods and ingredients. 

• Explore the theoretical and practical science and technologies behind the development and validation of functional foods. 

• Focus on EFSA regulations on Novel Foods and Health claims as well as project management, innovation, business and entrepreneurship. 

• Explore a wide range of topics including sensory analysis, product development, fermentation-based products, functional lipids and protein-based ingredients, nutraceuticals and epidemiology. 

Key Information: 

• Complete full-time in one year or part-time over two years  

• Delivered on campus 

• Modules taught during autumn and spring semesters  

• Submit Research Project at the end of the summer semester  

• Choose to complete the Research Project for the award of MSc or exit with Graduate Diploma after completing the spring semester. 

You will learn through a blend of:  

• Lectures, workshops, and hands-on activities  

• Reflective practice and guided research  

• Regular feedback from faculty and peers 

Full-time 

Autumn Semester 

• Advanced Industrial Food Fermentations and Functionality (FT6011) covers the principles, technological processes and microbes involved in the fermentation of substrates, including those of plant and animal origins. 

• Protein-based Ingredients and Functional Foods (FT6021) introduces concepts associated with the identification, generation, characterisation and validation of health-enhancing food protein/peptide-based functional food ingredients. 

• Clinical Implications of Functional Foods (FT6031) provides comprehensive understanding of foods and bioactive ingredients with demonstrated enhanced physiological function or effects in disease risk reduction. 

• Product Development and Sensory Properties (FT6041) provides a comprehensive understanding of functional food development, from idea mining to the product on the market. 

• Managing Creativity and Innovation (MP6051) develops appreciation of the process and application of creativity and innovation in entrepreneurship and Small and Medium Size Enterprises. 

Option to exit with Graduate Certificate here 

Spring Semester 

• Industrial By-products and Functional Foods (FT6012) investigates how industrial food by-products can be converted into high-value functional ingredients, with students gaining hands-on laboratory experience in extraction, purification, and evaluation of bioactive compounds. 

• Nutraceuticals and Disease (BY6002) provides students with an in-depth understanding of the aetiology for the need for nutraceuticals. 

• Lipid-based Ingredients and Functional Foods (FT6022) describes how food lipids can be extracted, the nutritional value of food lipids and how these lipids can be valorised to produce novel functional foods and nutraceuticals. 

• Scientific Communication and Literature Review (PH6032) enables students to analyse relevant scientific literature, organise the results of scientific experimentation and analysis and present the information. 

• Nutritional Epidemiology & Translational Research Methods (FT6002) develops an understanding of epidemiological study designs and research concepts of direct relevance to the role of food and nutrition in the prevention and causation of disease. 

Option to exit with Graduate Diploma here 

Summer Semester 

• Research Project (FT6003) equips students to defend conclusions reached in their research project thesis to peer groups, academics and external examiners using structured scientific arguments. 

Part-time Year 1 

Autumn Semester  

• Product Development and Sensory Properties (FT6041)  

• Managing Creativity and Innovation (MP6051)  

Spring Semester  

• Nutraceuticals and Disease (BY6002)  

• Lipid-based Ingredients and Functional Foods (FT6022)  

• Scientific Communication and Literature Review (PH6032)  

Part-time Year 2 

Autumn Semester 

• Advanced Industrial Food Fermentations and Functionality (FT6011)  

• Protein-based Ingredients and Functional Foods (FT6021)  

• Clinical Implications of Functional Foods (FT6031)  

Spring Semester 

• Industrial By-products and Functional Foods (FT6012)  

• Nutritional Epidemiology & Translational Research Methods (FT6002)  

Summer Semester 

• Research Project (FT6003)  

Books and journal articles needed for the course will be available online through the UL Glucksman Library.  

For more information on each module, you can search the faculty, school and module code on UL’s Book of Module

• Applicants should hold a bachelor’s degree (NFQ Level 8) with at least a second-class honour, grade 2 (2:2) in a relevant branch of Food Science and Health Sciences (i.e. Nutrition and Pharmacy) or Food, Biosciences, Bioprocessing, Biotechnology and Chemical Engineering. Degrees in Chemistry, Food Technology, Food Engineering, and Biology are also accepted. 

Other Entry Considerations: 

We encourage you to apply even if you don’t meet the standard entry requirements, as long as you can show that you have the knowledge, skills, and experience needed for the programme 

At UL, we value all kinds of learning and support different ways to qualify through our Recognition of Prior Learning (RPL) policy. 

International students:   

• For details on country-specific qualifications visit postgraduate entry requirements for international students. 

Checklist of documents to provide:    

• *Academic transcripts and certificates
  • UL graduates only need to provide their student ID.
• Copy of your birth certificate or passport
• English translation of your qualifications and transcripts
• Copy of your CV outlining your work experience (with details of each role you have held) and your technical and analytical skills.  

English Language: 

• English Language Competency certificate
• For details on accepted language qualifications visit English Language Requirements 

Guidelines on Completing your Application   

• To make sure we can review your application quickly, please:
• Upload all documents. Your application can’t be reviewed until we have all the documents on the checklist. 
• Title the documents you are uploading. For example, "Personal Statement", "Undergraduate Transcript", "Postgraduate Transcript", "English Language Certificate" etc. 
• *If you are waiting to graduate, submit your application with the documents you have to date, you don’t need to have finished final exams before applying. 

EU Full-time:  €8,200  Part-time: €4,900 per annum*

Non-EU Full-time: €20,200 Part-time: €11,900 per annum*

* Year 2 fees are subject to change 

Please note that international study visas are only available to students studying full-time in Ireland. Only the full-time version of this programme qualifies for a study visa.  

Annual fees are billed by semester. Once registered, students may be eligible to apply for a monthly payment plan.  

Further information on fees and payment of fees is available from the Student Fees Office website. All fee related queries should be directed to the Student Fees Office (Phone: +353 61 213 007 or email student.fees.office@ul.ie).  

 
Funding 

Find further information on funding and scholarships.

This course can lead to the following sectors and careers:  

• Food technology
• Nutrition
• Food chemistry
• Research and development
• Pharmaceuticals
• Post-graduate research 

Alice Murphy, MSc Functional Foods & Product Development. “The master's will challenge your thinking on topics such as food education, food resourcing, clinical implications of food to even food optimisation. You might even be a member of a group that makes a ground-breaking discovery or invention.” 

Still Curious?  

The team regularly host and take part in webinars to support future students. If you would like to learn more or ask questions at an online information session, click below.     

Online Information Sessions