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Postgraduate Diploma-MSc Food Biotechnology (Full-time)

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  • Entry requirements
    Entry Conditions Postgraduate Diploma One of the following: . a first or second class honours degree with an overall mark of 55% or greater in a science subject which contains a significant element of biological sciences; . a general degree in a biological subject with an overall mark of 55% or greater; . a qualification deemed to be equivalent to the above. Evidence of ability in English language for whom English is not their first language will normally be required. English Language Qualifications Accepted- Minimum IELTS 6.0 or TOEFL 550. MSc By successful completion of the Postgraduate Diploma with an overall mark of not less than 50%.
  • Academic Title
    Postgraduate Diploma/MSc Food Biotechnology (Full-time)
  • Course description
    This course is designed to provide specialised training in food biotechnology for the introduction and implementation of new biotechnology processes and products in Food industry. Students will be taught for one semester in Coleraine and one semester in Greece. Research students then return to Coleraine to carry out a research project in Semester III.
    Duration and Mode of Attendance

    Postgraduate Diploma - one academic year
    MSc - a further semester

    Structure and Content

    Taught-Modules
    Enterprise in biotechnology - UUC
    Recombinant DNA technology or Introduction to Bioinformatics - UUC
    Process biotechnology - UUC
    Research design and statistics - UUC

    Semester II
    Food microbiology and preservation - Patras
    Food biotechnology - Patras
    Food chemistry - Patras
    Advanced exercises in food chemistry and biotechnology - Patras

    Semester III
    Food biotechnology research project - UUC, Greece

    Full-time lectures/practicals/tutorials will be scheduled during the University working day.

    This course is designed to provide specialised training in food biotechnology for the introduction and implementation of new biotechnology processes and products in industry. You will be taught for one semester in Coleraine and one semester in Greece. You then return to Coleraine to carry out a research project in Semester III.

    You undertake eight taught modules with a credit value of 120 points for a Postgraduate Diploma in Food Biotechnology. On satisfactory completion of each of the eight modules, and if a overall mark of 50% marks has been achieved across the eight modules, you can proceed to undertake a research project module with a credit point value of 60 in order to graduate with the degree of Master of Science in Food Biotechnology. The length of the course for PgDip is two semesters and for the MSc one calendar year.

    All the modules of study are rated under the Credit Accumulation and transfer Scheme (CATS).

    Each taught module contributes 15 points . The food biotechnology research project contributes 60 points. Thus students would accumulate credit points for specific awards as below:

    Postgraduate Diploma in Food Biotechnology 120 Points
    Master of Science in Food Biotechnology 180 Points

    Postgraduate Diploma in Food Biotechnology
    Semester I: at the University of Ulster at Coleraine, Northern Ireland

    Process biotechnology
    The module aims to give an appreciation of bioprocess engineering concepts and their relevance to the food/biotechnology industry. Teaching is primarily through interactive lecture and practical/demonstration sessions. Theory is put into practice during a one-week fermentation practical which is also used to develop technical skills.
    Coursework: 30% Exam: 70% Credit points: 15

    Recombinant DNA technology
    You are introduced to the principles underlying medical and industrial applications of recombinant DNA. Selected examples are used to highlight the techniques in production, diagnosis and research. Emphasis is placed on ethical issues and public perception of the technology as well as the scientific issues. Teaching methods include lectures and seminars.
    Coursework: 40% Exam: 60% Credit points: 15

    Introduction to Bioinformatics
    The module is assessed through sessional examination (50%) and continuous assessment (50%). The examination is designed to test the students understanding of the central themes of Bioinformatics. The continuous assessment will be comprised of formative and summative assessment. Weekly Assignments ( during weeks 1-6) (15%) will examine students understanding of concepts as they are developed, plus their ability to communicate this understanding to their peers. During weeks 7-12 students will work on a mini-project (35%) designed to demonstrate the students understanding of building a search protocol. Emphasis will be on research design, presentation and statistical analysis of the results

    Research design and statistics
    This module aims to provide a foundation for the execution of good research. Design of experimental investigations and statistical methodology are discussed. The module includes practical computer sessions, critical evaluation of literature and the completion of 3 brief research proposals.
    Coursework: 100% Credit points: 15

    Enterprise in biotechnology
    This module aims to provide students with an insight into the process necessary to bring a biotechnological innovation from research laboratory to the market. It enables students to gain an appreciation of the range and industrial activities of the biotechnology sector at national and international levels.
    Coursework: 100% Credit points: 15

    Semester II: at the University of Patras, Greece

    Food microbiology and preservation
    This module informs students of the part played by each of the major groups of micro-organisms in the production and spoilage of foodstuffs. In addition the changes, which occur in foods during spoilage are highlighted as are the risks associated with such changes. You undertake an extensive critical review of food preservation methods currently employed in the industry. Teaching methods include lectures and seminars.
    Coursework: 20% Exam: 80% Credit points: 15

    Food biotechnology
    The content of this module is based around specific examples of new and traditional biotechnology processes in the food industry. These processes are used to illustrate the processes that are used and the impact that the new technologies are having on the food industry. Teaching methods include lectures and seminars. You are provided with the texts of the lectures in English.
    Coursework: 20% Exam: 80% Credit points: 15

    Food chemistry
    This module gives students a thorough knowledge of the important constituents of foods and the critical aspects of their chemistry. In addition the major categories of food stuffs are examined in relation to their overall composition. Students are taught the food legislation currently in place in the EU and its significance for the food industry. Teaching methods include lectures and seminars.
    Coursework: 20% Exam: 80% Credit points: 15

    Advanced exercises in food chemistry and biotechnology I and II.
    This module provides an intensive period of practical work in the laboratory to develop analytical skills. The theoretical basis of each technique used is explained and examined. The module is delivered through direct contact with staff during laboratory sessions, you are also provided with an extensive set of notes detailing the experimental procedures and the theoretical basis for them.
    Coursework: 50%, Exam: 50% Credit points: 15

    Master of Science in food biotechnology
    The course comprises of eight PGDip food biotechnology taught modules plus food biotechnology research project.

    The Food Biotechnology Research Project
    at University of Ulster at Coleraine, Northern Ireland
    or University of Patras, Greece
    or University of Ioannina, Greece

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