Functional Foods and Product Development - Postgraduate Diploma Programme content
Key information
Key information
- Complete full-time in one year or part-time over two years
- Delivered on campus
- Modules taught during autumn and spring semesters
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 programme content
Core modules
- 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
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 Modules
Core modules
- 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.
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 Modules
Part-time programme content - Year 1
Core modules
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 Modules
Core modules
- Nutraceuticals and Disease (BY6002)
- Lipid-based Ingredients and Functional Foods (FT6022)
- Scientific Communication and Literature Review (PH6032)
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 Modules
Part-time programme content - Year 2
Core modules
- Advanced Industrial Food Fermentations and Functionality (FT6011)
- Protein-based Ingredients and Functional Foods (FT6021)
- Clinical Implications of Functional Foods (FT6031)
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 Modules
Core modules
- Industrial By-products and Functional Foods (FT6012)
- Nutritional Epidemiology & Translational Research Methods (FT6002)
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 Modules
