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MSc Sustainable Food Processing

MSc (NFQ Level 9)

This course is available through the following application route(s)

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At UCD, we have a long-standing commitment to addressing environmental sustainability concerns. We are uniquely positioned to provide the skills, knowledge, and expertise to a new generation of individuals passionate about tackling this pressing global topic. If you share the determination to make a positive impact and contribute to a more sustainable future, our institution can offer you the educational foundation and opportunities to become a part of the solution.

The MSc in Sustainable Food Processing will provide students with excellent knowledge of the principles underlying the sustainable processing of foods and enable graduates to apply the technical knowledge acquired to the production of high quality, safe and nutritious foods, while maximising sustainability and minimising the environmental impact of food production and processing.

The School of Agriculture and Food Science has many long-standing online MSc programmes, and as a result we are acutely aware that students require a programme that can be integrated into their busy schedules to successfully complete programmes of this nature. We have designed this MSc to be flexible, with all lectures, tutorials  and other online learning tools available to you when you need them. As a fully remote, online course, we hope to make this programme as accessible as possible to people who want to study while remaining in full-time employment. 

The course is delivered by leading international experts from the UCD School of Agriculture and Food Science and the UCD Institute of Food and Health. Graduates will be skilled in proposing and developing solutions to sustainability problems as they relate to post-farm-gate food processing from the point of production to the point of sale, and communicating these to stakeholders professionally.

In a time where we need to find new ways of processing food at unprecedented volumes whilst minimising their environmental impact, graduates of this programme will acquire a critical awareness of principles relating to scientific integrity and ethical issues in Sustainable Food Processing using a range of approaches. 

This course is aimed at individuals working full-time in the food industry who are charged with improving the sustainability of food systems, or recent graduates who wish to specialise in the area of sustainability. 

 

About This Course

Graduates of the MSc Sustainable Food Processing will: 

  • Be skilled in proposing and developing solutions to sustainability problems as they relate to post-farm-gate food processing and communicate these to stakeholders, at a professional and appropriate level, utilizing information technology and a range of approaches
  • Demonstrate a critical awareness of principles relating to scientific integrity and ethical issues in Sustainable Food Processing
  • Demonstrate competence to acquire, organise, analyse, integrate and critically review information from a wide range of sources relating to issues in Sustainable Food Processing and construct and defend reasoned conclusions
  • Demonstrate effective time management and organization skills
  • Have a working knowledge of the structures and theoretical tools that enable efficient teamwork, in order to generate innovative ideas and know-how to approach their subsequent selection for further development
  • Integrate and apply knowledge of key principles underlying Sustainable Food Processing
  • Think independently, show initiative, evaluate and select appropriate and reasoned approaches to solve problems
  • Use the principles of scientific inquiry, to research a particular Sustainable Food Processing issue that merits a detailed research investigation

The course is aimed at individuals working full-time in the food industry charged with improving the sustainability of food systems or those working in the food industry seeking to upskill and differentiate themselves for a career in this area. Recent graduates of food or health related disciplines seeking new careers in this rapidly expanding sector are also encouraged to apply. 

Graduates of this MSc will be positioned for leadership roles in this critically important sector for the Irish and Global economy. 

Opportunities for employment include: Sustainability Manager, Environmental Officer, Food Processing Manager, Food Production Manager, Food Safety , New Product Development, Food Regulation Manager as well as emerging opportunities around Sustainable Food Systems. 

Below is a list of all modules offered for this degree in the current academic year. Click on the module to discover what you will learn in the module, how you will learn and assessment feedback profile amongst other information.

Incoming Stage 1 undergraduates can usually select an Elective in the Spring Trimester. Most continuing undergraduate students can select up to two Elective modules (10 Credits) per stage. There is also the possibility to take up to 10 extra Elective credits.

Module Type Module   Trimester Credits
Stage 1 Options - A)25CR:
Students must take the 25 credits of core modules listed below over 2-4 years of the programme. Students should take FDSC40500, FDSC40520, FDSC40530, and FDSC40950 in their first Autumn trimester of Year 1. These modules are pre-requisites for several Spring modules. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC40500 Chemistry of Nutrients Autumn  5
Stage 1 Options - A)25CR:
Students must take the 25 credits of core modules listed below over 2-4 years of the programme. Students should take FDSC40500, FDSC40520, FDSC40530, and FDSC40950 in their first Autumn trimester of Year 1. These modules are pre-requisites for several Spring modules. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC40520 Food Microbiology & Safety Autumn  5
Stage 1 Options - A)25CR:
Students must take the 25 credits of core modules listed below over 2-4 years of the programme. Students should take FDSC40500, FDSC40520, FDSC40530, and FDSC40950 in their first Autumn trimester of Year 1. These modules are pre-requisites for several Spring modules. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC40530 Principles of Biochemistry Autumn  5
Stage 1 Options - A)25CR:
Students must take the 25 credits of core modules listed below over 2-4 years of the programme. Students should take FDSC40500, FDSC40520, FDSC40530, and FDSC40950 in their first Autumn trimester of Year 1. These modules are pre-requisites for several Spring modules. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC40950 Food Health and Diet Autumn  5
Stage 1 Options - A)25CR:
Students must take the 25 credits of core modules listed below over 2-4 years of the programme. Students should take FDSC40500, FDSC40520, FDSC40530, and FDSC40950 in their first Autumn trimester of Year 1. These modules are pre-requisites for several Spring modules. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC40930 Sustainability Project Spring  5
Stage 1 Options - B)50CR:
Students must take all option modules from the following list (50 credits) over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 BSEN30360 Life Cycle Assessment Autumn  5
Stage 1 Options - B)50CR:
Students must take all option modules from the following list (50 credits) over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC40980 Sustainability in Diet Autumn  5
Stage 1 Options - B)50CR:
Students must take all option modules from the following list (50 credits) over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC41020 Food Security Autumn  5
Stage 1 Options - B)50CR:
Students must take all option modules from the following list (50 credits) over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 HNUT40100 Food Regulatory Affairs (O/L) Autumn  5
Stage 1 Options - B)50CR:
Students must take all option modules from the following list (50 credits) over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 HNUT40130 Research Design and Statistics Autumn  5
Stage 1 Options - B)50CR:
Students must take all option modules from the following list (50 credits) over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC40910 Food Processing Spring  5
Stage 1 Options - B)50CR:
Students must take all option modules from the following list (50 credits) over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC40940 Food Toxicology Spring  5
Stage 1 Options - B)50CR:
Students must take all option modules from the following list (50 credits) over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC41030 Food Chain Integrity O/L Spring  5
Stage 1 Options - B)50CR:
Students must take all option modules from the following list (50 credits) over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC41040 Environmental Food Processing Spring  5
Stage 1 Options - B)50CR:
Students must take all option modules from the following list (50 credits) over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC41050 One Health O/L Spring  5
Stage 1 Options - C)15CR:
Students must take 15 credits of option modules from the following list over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC40900 Food Microbiology Autumn  5
Stage 1 Options - C)15CR:
Students must take 15 credits of option modules from the following list over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC40920 Plant Foods Autumn  5
Stage 1 Options - C)15CR:
Students must take 15 credits of option modules from the following list over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC40970 Food Safety Genomics Autumn  5
Stage 1 Options - C)15CR:
Students must take 15 credits of option modules from the following list over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC40710 Bioinformatics in Food Safety Spring  5
Stage 1 Options - C)15CR:
Students must take 15 credits of option modules from the following list over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC40870 Food Micro Hazards Spring  5
Stage 1 Options - C)15CR:
Students must take 15 credits of option modules from the following list over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 FDSC40890 Animal Foods Spring  5
Stage 1 Options - C)15CR:
Students must take 15 credits of option modules from the following list over 2-4 years of the programme. Students should refer to the Sustainable Food Processing Handbook for further details.
 HNUT40110 Food Quality and Safety (O/L) Spring  5

Orla O'Driscoll - Production Team Lead, Kilkenny Cheese

Once I completed my undergraduate in Food Science with UCD, I began work as an Operations Associate with the Tirlán graduate program. I wanted to further my knowledge on food processing and food systems which led me to begin the MSc in Sustainable Food Processing. I felt that this course aligned with my professional interests and it has elevated my knowledge on the systems used in the food industry and what we need to do to futureproof our agri-food industry.

I joined Kilkenny Cheese, a joint venture between Tirlán and Royal-A-Ware that is striving to be the most sustainable continental cheese plant in Europe and this masters has enabled me to contribute to the commissioning process of the plant in an informed and positive manner.

The flexibility of completing the course over 2 to 4 years allowed me to complete the masters around my personal and professional life. I was able to balance my modules across semesters where I knew I would have more availability for the workload. The staff of UCD have always been incredibly accommodating and easy to communicate and work with which has added a personal element to this online course. I would recommend this course to anyone who's looking to elevate their knowledge on food processing systems and how we can make rise up to global food challenges in a sustainable manner. 

MSc Sustainable Food Processing (D074) Part Time
EU/NONEU    fee per credit - € 128

***Fees are subject to change

• Applicants must hold a minimum of a Second-Class Honors degree in a cognate subject (Science, Engineering or related discipline), or international equivalent.

• Applicants with other awards who hold substantial relevant work experience will be considered.

• Applicants who do not hold the requisite Science qualification (but who hold a Level 8 Honors degree or equivalent) have been admitted previously and are advised to submit an application for assessment by the Programme Director to determine eligibility.

• Applicants whose first language is not English must also 

demonstrate English language proficiency of IELTS 6.5 (no band less than 6.0 in each element), or equivalent.

You may be eligible for Recognition of Prior Learning (RPL), as UCD recognises formal, informal, and/or experiential learning. RPL may be awarded to gain Admission and/or credit exemptions on a programme. Please visit the UCD Registry RPL web page for further information. Any exceptions are also listed on this webpage.

Part Time option suitable for:

Domestic(EEA) applicants: Yes
International (Non EEA) applicants: Yes


The course is aimed at individuals working full-time in the food industry charged with improving the sustainability of food systems or those working in the food industry seeking to upskill and differentiate themselves for a career in this area. Recent graduates of food or health-related disciplines seeking new careers in this rapidly expanding sector are also encouraged to apply. 



This programme is delivered and assessed entirely online. The minimum registration to the MSc is two years, however, students have four years in which to complete the programme thereby affording flexibility. The online format of the programme enables students enrolled to combine studying while in employment.


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General application route(s) for Irish/UK/EU applicants* for International (non-EU) applicants* to MSc Sustainable Food Processing:

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D074
MSc Sustainable Food Processing
Master of Science

Part-Time
Commencing September 2025
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