Institution: UCD (Department of food science)
Course duration: One morning per week for 24 weeks, plus private study time, commencing end of September. Sessions will consist of a one hour lecture and a two hour practical. Students will work on case studies in their own time.
Entry requirements: A degree or higher diploma in science or agricultural science.
Number admitted to course: 16, but if there are more suitable applicants, the department will consider running an extra course.
Target group: People working in the food industry, especially supervisors, quality control managers and personnel involved in food safety training.
Course content: Includes good lab practice, good hygiene practice, quality systems, rapid methods of identifying and estimating the amounts of contaminating organisms and the study of pathogens which cause food-borne illnesses and food scares.
How long has the course been running?: This is the first year.
Why has it been introduced?: According to course director, Dr Roisin Burke, food safety has become a major issue in recent times. Outbreaks of salmonella and E.coli 0157:H7 are on the increase. Companies are now required by law to train employees who handle food in food hygiene, she says.
The EU's recently published White Paper on Food Safety will also result in more legislation to enforce food safety. This course is designed to help companies gear up to meet these new demands.
Costs: £1,200
Contact: UCD's department of food science. Tel: (01)7067708.
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