FOOD INDUSTRY TRAINING UNIT - University College Cork · PDF fileproject assignments. ... Food Industry Training Unit, UCC ... unit operations used in dairy processing and their

Food Industry Training UnitUniversity College Cork

Serving the Irish Food Industry since 1993

FOOD INDUSTRYTRAINING UNIT

MISSION STATEMENT

“To be a leading provider of high quality CPD

and training for personnel in the food and related

industries. To develop and deliver courses, thus

facilitating the development of participants and

strengthening internal capability and

competitiveness in companies”

3

WelcomeWe are delighted to welcome you to the Food Industry Training Unit’s

brochure and we hope you will find it interesting and informative.

The Food Industry Training Unit (FITU) was established by the Faculty

of Food Science and Technology, University College Cork (UCC) in 1993. This was in

recognition of the importance of Continuing Professional Development (CPD) to the food

and related sectors. University College Cork is in a prime position to respond to industry

challenges in food science and technology, food biotechnology and food business as the

critical mass of expertise in the University is uniquely positioned to satisfy this need.

The FITU services the part-time CPD and training needs of people working in, or associated

with, the food and related industry sectors and is an example of UCC’s readiness to evolve

and respond to the needs of this rapidly changing sector. FITU provides an extensive

portfolio of courses. This brochure includes new courses which have recently been developed

responding to industry’s needs.

The Unit works on a day-to-day basis with academic and technical staff internally in UCC and

externally in partnership with industry and with Government and state agencies.

We would be delighted to hear from you and discuss your CPD and training requirements at

any stage.

Best wishes,

_________________________________

Mary McCarthy-Buckley,Training Manager,

Food Industry Training Unit, University College Cork

email: [email protected]

44

Food Industry Training Unit, UCC www.ucc.ie/en/fitu

page

The FITU Team 5

Diploma in Food Science and Technology 6

Diploma in Speciality Food Production 8

Diploma in Food Manufacturing Management 10

Diploma in Corporate Direction (Food Business) 12

Postgraduate Certificate in Dairy Technology and Innovation 14

Short Courses / Workshops 16

• Cheese Science and Technology 18

• Ice Cream Science and Technology 19

• Thermal Processing 20

• Sustainable Food, Agriculture, and Forestry in the context

of Changing Climate and Environment 21

• Developing High Performing Teams 22

Tailor-made courses 23

Contents

5


The FITU Team

These courses offer qualifications for people at work in

the food and related industries and are delivered by

experienced professionals from academia and industry

etc.

The Food Industry Training Unit offers part-time

courses designed to update skills, helping people to

develop their careers and operate more effectively.

The goal is to deliver high calibre, relevant and

engaging content that will help people develop

personally and professionally.

If you would like to find out more about our scheduled

courses and tailor-made training service, please

contact a member of our team.

Since its inception in 1993, the FoodIndustry Training Unit, UniversityCollege Cork, has developed anddelivered Continuing ProfessionalDevelopment and training courses inassociation with Irish industry, stateagencies, government departmentsand the University sector.

Mary McCarthy-Buckley, MScTraining ManagerTel: 021 4903363

Email: [email protected]

Maura Conway, MScProgramme ManagerTel: 021 4903114


Joe O’Callaghan, B.E., M.B.A.Programme ManagerTel: 021 4902625 / 086 3307533

E-mail: [email protected]

Dr Angela Sheehan, MSc, PhDProgramme ManagerTel: 021 4901423


Kathy Kirwan, MAProgramme ManagerTel: 086 2255067


Catherine O’ConnellFinancial AdministratorTel: 021 4903178


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Diploma in Food Science and Technology

The Taste 4 Success Skillnet is funded by member companies andthe Training Networks Programme, an initiative of Skillnets Ltd.funded from the National Training Fund through the Department ofEducation and Skills.

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This course is designed for those who wish to develop a

good understanding of the basic principles of food

science, food technology and food business. This

course is primarily for those who wish to develop their

careers within the food and drinks manufacturing,

service and supply industries. Particular emphasis is

placed on linking scientific principles with their practical

application in industry.

Programme Design and Content:

The programme is taken on a part-time basis over two

academic years. The scheduling of sessions at weekends

allows for students from around the country to attend

while minimising the impact on work commitments. The

course runs over 11 Friday afternoon and Saturday

sessions from October to May each year. The scheduling

of the sessions at weekends allows for industry

participants from around the country to attend without

impacting too heavily on work commitments.

Candidates who successfully complete first year may

elect to leave the programme with a Certificate in Food

Science and Technology.

The course aims to provide students with an

understanding of:

• Food Chemistry

• Food Microbiology

• Food Processing Technology

• Food Engineering

• Nutrition

• Food Safety and Quality

• Food Marketing and Innovation

Students are also required to complete work-related

project assignments.

For further information please contact:

Maura Conway

Programme Manager

Food Industry Training Unit

College of Science, Engineering and Food Science

University College Cork

Tel: 021 4903114


web: www.ucc.ie/en/fitu

Introduction

Diploma in Food Science and Technology

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Diploma in Speciality Food Production

9


This course is intended for individuals who are starting

a speciality/artisan food business, from the farm, home,

small plant or who are interested in growing an existing

speciality/artisan food business. It will also be of interest

to those individuals who are involved in this sector as

producers, retailers, chefs, buyers, food writers and

journalists.


The programme is made up of lectures, demonstrations

workshops and case studies. It takes place on a part-

time basis from September to May, typically every three

weeks or so, on Tuesday and Wednesday (9:00 – 17:00).

Site visits to artisan and specialist food producers and

markets are also an integral part of the Diploma. On

completion of the programme, students submit a

project assignment, which is designed to integrate and

apply the knowledge and skills obtained on the course

in a practical way.

The course syllabus integrates theory and practice

across a range of topics including:

• Local Food Production Systems

• Food Production and the Environment

• Food Technology

• Nutrition

• Plant Hygiene and Design

• Food Microbiology

• Risk Analysis / HACCP

• Food Chemistry

• Food Packaging

• Speciality Food Marketing and Distribution

• Managing Speciality Food Enterprises


Dr Angela Sheehan

Programme Manager




Tel: 021 4901423



Introduction

Diploma in Speciality Food Production

10


Diploma in Food Manufacturing Management

The Taste 4 Success Skillnet is funded by member companies andthe Training Networks Programme, an initiative of Skillnets Ltd.funded from the National Training Fund through the Department ofEducation and Skills.

11


The Diploma aims to provide relevant management

education to delegates across all areas of business with

specific emphasis on food and beverage manufacturing

and operations management. The programme will also

develop interpersonal skills and enhance confidence in

each member of the group. The programme is suitable

for a wide range of participants within a food and drink

manufacturing environment who will be capable of

quickly utilising new skills and knowledge to achieve

quantifiable results for the company’s business.


The programme is run over 12 months and consists of

ten two day workshop modules at selected venues

around Ireland. Each participant will complete a

research project and in addition learning logs and

assignments at the end of each of the workshops.

Workshop themes Include:

• Business Planning

• Finance

• Sales and Marketing

• Lean Manufacturing

• Supply Chain Management

• Regulatory/Compliance Management

• Organisation Development

• Teambuilding

• Communication and Presentation Skills

N.B.: A third level qualification is not necessary for

entry to this programme


Mr Joe O’Callaghan

Programme Director




Tel: 086 3307533 / 021 4902625



Introduction

Diploma in Food Manufacturing Management

12


Diploma in Corporate Direction (Food Business)

The ICOS Skillnet is funded by member companies and theTraining Networks Programme, an initiative of Skillnets Ltd. fundedfrom the National Training Fund through the Department ofEducation and Skills.

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The Diploma in Corporate Direction (Food Business) is

a Management Development Programme for co-

operative board members and senior management. This

innovative programme was developed by the Irish

Cooperative Organisation Society and University

College Cork and is designed to address the special

needs of co-operative board members and senior

management in a rapidly changing agri-business

environment.

Aims and Objectives:

The key aim of the programme is to improve the

capabilities of directors and senior management in

positively influencing the strategic direction and

corporate governance of food companies in Ireland.

Participants will build on existing skills and develop new

management capabilities in a highly interactive learning

environment stimulated by academics and industry

practitioners.

Who should attend:

The programme is directed at board members and

senior managers, aspiring board members, members of

committees, owner managers in the co-operative and

agri-food sectors. Suitable candidates from other

related disciplines who wish to develop their skills in

these sectors will also be considered.

Learning approach:

The programme will run on a module basis. Modules will

consist of lectures and case studies presented by

academics and industry practitioners.

Assignments and the end-of-year project, completed by

each participant, are a compulsory part of the course

and facilitate the application of theory and practice to

organisational issues. These assignments and project are

an integral part of the course and have proved to be

very useful management tools in the participating

companies.

Duration:

The programme consists of seven 2-day and one 3-day

modules.

Modules

• Corporate Governance

• Communication and Presentation Skills for Food

Organisations

• Leadership, Organisation Development and Change

in Food Organisations

• Strategic Management in Food Organisations

• New Technologies, Future Food Developments

• Policy and Regulatory Environment for the Food

Sector

• Financial Appraisal for the Food Industry

• International Marketing for the Food Industry


Mary McCarthy-Buckley

Training Manager




Tel: 021 490 3363



Introduction

Diploma in Corporate Direction (Food Business)

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Postgraduate Certificate in Dairy Technology and Innovation

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University College Cork (UCC), in association with

Teagasc has developed a part-time, blended-learning

Postgraduate Certificate in Dairy Technology and

Innovation. This qualification launched and ran very

successfully in 2016/17 is now being run for a second

year.

Aims and Objectives:

On successful completion of this programme, graduates

should be able to:

• Describe the principal components of milk and their

roles in dairy products.

• Evaluate the relationships between the principal

unit operations used in dairy processing and their

effects on product composition, nutrient quality

and organoleptic properties.

• Analyse dairy processing practices that eliminate

or reduce the likelihood of microbiological

contamination of dairy foods.

• Develop strategies for the control of dairy spoilage

organisms.

• Describe the key factors affecting growth and

survival of microorganisms relevant to dairy

production and food safety.

• Evaluate the domestic and global food/dairy

business, with a keen awareness of the challenges

and opportunities facing the industry.

• Contribute effectively to multi-disciplinary teams,

with good people-related skills, such as

communication, influencing, interpersonal, team

working, listening and customer focus.

• Comprehend the need for confidentiality and

ethical practice in the workplace.

Programme Design

This level 9 qualification is part-time and will be

delivered by block-release and online with a schedule to

suit the seasonal nature of the Irish dairy industry.

Programme Modules

• Milk production and quality

• Dairy chemistry

• Trends and dynamics across dairy markets

• Dairy processing technology

• Dairy microbiology

• Business processes across the supply chain

industry audience


Professor Paul McSweeney

Head, School of Food and Nutritional Sciences,

College of Science, Engineering and Food Science,


Tel: 021 4902011

Email: [email protected]


Training Manager




Tel: 021 490 3363



Introduction

Postgraduate Certificate in Dairy Technology and Innovation

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Short Courses / Workshops

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This intensive three-day course provides participants

with knowledge of the principles of the science of

cheese manufacture and ripening in addition to covering

yield efficiency, processed cheese, cheese as an

ingredient, and the acceleration and control of ripening.

This course will span the range from introductory to

advanced topics. The course is delivered in University

College Cork every two years according to demand.

Who should attend?

• Cheese manufacturers

• Quality personnel

• Research and development personnel

• Food graduates who need a refresher course

Some knowledge of food science would be beneficial.

The Lead Trainers

Paul McSweeney is a Professor of Food Chemistry in

University College Cork, Ireland. The overall theme of

his research is dairy biochemistry with a particular

emphasis on cheese ripening and flavour development.

He is the co-author or co-editor of ten books and over

200 research papers and reviews.

Professor Tim Guinea is Principal Research Officer at

Moorepark Food Research Centre (MFRC),

Teagasc, Fermoy, Co. Cork, Ireland. The overall theme

of his research is Food Technology/Chemistry with

particular reference to texture, microstructure,

functionality and manufacturing efficiency of natural

and processed cheese products and how these are

effected by stage of lactation/diet of cow, milk

composition, milk treatments (including membrane

filtration), added ingredients, gelation conditions, curd

treatments and proteolysis and physico-chemical

changes during cheese storage/maturation.


The topics covered in this course include the following:

• Cheese as a product

• Diversity of cheese

• Dairy chemistry – casein, whey proteins, fat

• Milk pre-treatment

• Rennet gelation, syneresis

• Starters and acidification

• Cutting, cooking, whey drainage

• Curd Treatment

• Ripening; overview and control, microbiology

• Metabolism of lactose, lactate, citrate

• Lipolysis

• Proteolysis

• Amino acid catabolism

• Acceleration and control of ripening

• Yield efficiency

• Processed cheese

• Cheese as an Ingredient


Dr Angela Sheehan

Programme Manager




Tel: 021 4901423



Introduction

Cheese Science and Technology

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This international intensive three-day course will provide

participants with knowledge of the science and

technology of ice cream, including ingredients,

processing and quality aspects. Lectures will be

complemented with demonstrations and there will be

ample opportunity for personal contact with the trainer

and industry colleagues. This course, similar to that

delivered at the University of Guelph, Canada, is very

popular with participants from around the world and

places fill very quickly.

Who should attend?

• Ice cream processors

• Quality assurance personnel

• R&D personnel

• Food retailers

• Suppliers to the ice cream industry

• Entrepreneurs

The Lead Trainer

Dr Douglas Goff is a Professor in the Department of

Food Science, University of Guelph, Canada.

Dr Douglas Goff is a Professor in the Department of

Food Science, University of Guelph, Canada. He is well

known in Canada and internationally for his research

work in ice cream science and technology and has

published and presented numerous papers in this area

to both scientists and to dairy personnel. He is well

known internationally for his ice cream expertise, having

recently co-authored Ice Cream, 7th Edition, with

Professor Richard Hartel of the University of Wisconsin.

He has also written numerous book chapters and over

150 scientific and technical papers, mostly on the

subject of ice cream. He is also the author of the Dairy

Science and Technology education website,

www.uoguelph.ca/foodscience/content/dairy-

education-series. At the University of Guelph, Professor

Goff has taught an ice cream technology course for

industry personnel for more than 25 years.

Course Programme:

Lecture topics will include:• Milk production and composition; milk products • Frozen dessert formulations and mix composition• Mix ingredients

• Fat and milk solids not-fat• Sugars, stabilisers and emulsifiers

• Mix calculations• Mix processing• The freezing process

• Physical chemistry of freezing• Ice cream structure and quality• Frozen dessert processing equipment• Novelty product processing equipment

• Flavouring ingredients• Vanilla and chocolate• Fruits, nuts and inclusions

• Product grading and defects• Dairy microbiology and food safety

• Plant sanitation • Post-pasteurization contamination• Quality assurance



Training Manager




Tel: 021 490 3363



Introduction

Ice Cream Science and Technology

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Who should attend?

R&D, NPD, Operations, Technical, QA, QC personnel

involved in formulating, developing, commercialising,

manufacturing and troubleshooting any thermally-

processed nutritional dairy-based beverages, such as

UHT milk, ESL milk, clinical or sports nutrition products,

infant formula, enriched milks, flavoured milks, cream

liqueurs and elderly nutrition products.

Benefits of attendance / what will you learn?

• Update on the underpinning science for heat

treatment of milk

• Enhanced understanding of the chemistry,

microbiology, enzymology and physical processes

taking place when dairy-based products are heated

and stored

• Applied theoretical learning in a laboratory and pilot

plant environment

• Exposure to latest developments in nutritional

product formulation science & technology

• Assistance in obtaining more consistent quality and

more reliable long term storage

• Perspectives from UK and global UHT operations

• Knowledge-exchange with a leading academic and

industry consultant

• Awareness of state of the art in accelerated physical

stability testing approaches

Course programme outline

• Raw Milk Quality and Fitness for Heat Treatment

• Thermal Processes Overview

• UHT Processing Technologies

• UHT Plant Engineering and Process Conditions

• UHT Product Stability

• Changes in UHT Products during Storage

• Alternative / Non-Thermal Unit

Processing Operations

• Nutrient Stability during Thermal Processing

• Pilot Plant and Laboratory Practical Sessions

The Lead Trainers

Dr Mike Lewis has over 38 years of experience as a

Lecturer and Senior Lecturer at the University of

Reading in the School of Chemistry, Food and

Pharmacy, having graduated from Birmingham

University with BSc, MSc (Biol. Sci.) and PhD degrees in

Chemical Engineering. During this time, Mike taught on

various topics including physical properties of foods,

food processing operations, milk and milk processing,

heat treatment, evaporation, drying and membranes.

Mike's research activities have covered a wide range of

topics but have recently focused on minerals in milk and

their interactions with proteins. Stability aspects that

have been studied include ethanol stability, heat

coagulation, involving heat coagulation times, stability

to in-container sterilization, UHT sterilization, involving

fouling of heat exchangers and deposit formation and

fouling of UF membranes.

Dr Seamus O'Mahony is a Lecturer in Food Science at

University College Cork (UCC), Ireland since 2010. He

previously worked in a number of industrial research

and development positions with Wyeth and Pfizer

Nutrition (now Nestle) specialising in the development

of infant nutritional products for 5 years. He currently

has a large research group at UCC working in the area

of food ingredients, structure and functionality, with a

focus on dairy applications and is the leader of Pillar 2

(Next Generation Dairy Processing Science and

Technology) in the recently-established Dairy

Processing Technology Centre.

Professor Alan Kelly is a Professor in the School of Food

and Nutritional Sciences at University College Cork,

Ireland. His research concerns the chemistry and

processing of milk and dairy products and he has

published over 200 research papers, review articles and

book chapters.

David Waldron is a Senior Technician in the School of

Food and Nutritional Sciences, UCC with responsibility

for the practical education of students in dairy science

and technology since 1998. He is also involved in

postgraduate and industry-focused research. Over the

past number of years, David has developed and

delivered industry training courses and workshops for

Irish and international industry.



Training Manager




Tel: 021 490 3363



Thermal Processing

20


A guiding principle of Ireland’s Food Wise 2025 strategy

is to “embed at all levels of the agri-food industry that

environmental protection and economic competiveness

are equal and complementary: one will not be achieved

at the expense of the other”. However, the significant

increase in food production envisaged under Food Wise

2025 will undoubtedly place increased stress on

Ireland’s natural resources, air quality, biodiversity and

water quality. In particular, the agriculture sector

contributes to approximately 32% of Ireland’s

greenhouse gas emissions (non-ETS) which will make it

especially difficult for Ireland to meet its national targets

for greenhouse gas reduction under the 2015 Paris

Agreement.

At this CPD Day, leading academics within UCC’s

Environmental Research Institute will provide an

overview of the environmental challenges facing

Ireland’s agri-food industry, will consider possible

avenues for mitigating these environmental impacts,

along with potential opportunities for Ireland to develop

a climate-smart agriculture system.

Who should attend

Representatives from industry, state agencies and

government departments wishing to learn more about

sustainability issues in food, agriculture and forestry.

Course programme

• Climate change mitigation – interactions between

energy, forestry and agriculture

• The role of biogas in greening agriculture and

industry

• The impact of climate change on crops

• Biodiversity challenges for Irish agriculture

• Finance, investment and financial incentives for

sustainable food, agriculture and forestry

• How can Irish agriculture become "climate-smart" in

light of the global, EU and national mitigation

imperative?


Mary McCarthy-Buckley,

Training Manager




Tel: 021 490 3363


Introduction

Sustainable Food, Agriculture, and Forestry in the context of Changing Climate and Environment

Food Industry Training UnitUniversity College Cork

21


This two day course will enable participants to develop

highly effective team working and interpersonal

communication skills within various operational levels of

the food industry.

It will enable participants to understand and apply the

appropriate knowledge and skills necessary for working

at all stages of team development, and provide the tools

for effective communication skills within working

groups. Topics will be explored using an experiential,

‘hands on’ approach and participants will be enabled to

use new skills, techniques and strategies for direct

application to their own work context.

Who should attend?

• Personnel working in the food industry or related

sectors

• People with an interest in developing inter and intra

personal skills for professional and personal

effectiveness

The Lead Trainers

Kathy Kirwan is a member of the Food Industry Training

Unit team in UCC, working on the Diploma in

Manufacturing Management programme. She has

facilitated courses with various key agents in the food

and business industry sectors, working with

undergraduate, post-doctoral clients and industry

management and production teams for many years. Her

signature focus is team facilitation, transversal and

communication skills development. Kathy delivers a

hands on approach to learning through the experiential

focus of her workshop facilitation.

Dr Maeve Lankford has 20 years’ experience of working

in people and organisational development in Higher

Education in Ireland and England. Having held various

roles in HR, Learning Development and Welfare, her

principal experience lies in leadership and management

development. Currently working as a freelance

consultant, facilitator and coach, Maeve has previously

delivered programmes for enhanced professional and

personal effectiveness, and success.

Course Programme:

The topics covered in this course will include

• Team Formation and Team Development – models

and practice

• Group Skill’s Audit – identifying collective strengths

and challenges within group.

• Personal effectiveness within the workplace. Time

management and procrastinating, setting and

developing goals

• Working with multi-cultural teams

• Managing conflict – Thomas Kilmann model

• Communications within the workplace – giving and

receiving feedback

• Mentoring – characteristics and skills of effective

mentors/mentees



Training Manager




Tel: 021 490 3363



Introduction

Developing High Performing Teams

22


Tailor-made courses

23


Tailor-made training – customised programmes

designed to your needs

What is tailor-made training?

Training events that enable participants to improve and

broaden their knowledge and skills required in their

professional lives. All aspects are defined by you in

consultation with the Food Industry Training Unit, UCC.

This includes the choice of subjects, duration, location

and the target group.

For whom is tailor-made training intended?

Tailor-made training can be organised for different sized

groups of personnel at different levels in industry,

government organisations, state agencies etc.

In which topics do we offer training?

Courses can be constructed by offering existing

modules or a totally new topic can be developed, so

long as it broadly falls into:

• Food science and technology

• Food biotechnology and

• Food business



Training Manager




Tel: 021 490 3363



Tailor-made courses


College of Science,

Engineering and Food Science


Ireland

www.ucc.ie/en/fitu

Fhttps://www.facebook.com/foodindustrytrainingunit.ucc/

t https://twitter.com/UCCFoodTraining

Documents

FOOD INDUSTRY TRAINING UNIT - University College Cork · PDF fileproject assignments. ... Food Industry Training Unit, UCC ... unit operations used in dairy processing and their