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Food Industry Training UnitUniversity College Cork
Serving the Irish Food Industry since 1993
FOOD INDUSTRYTRAINING UNIT
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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”
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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]
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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
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
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
email: [email protected]
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
email: [email protected]
Kathy Kirwan, MAProgramme ManagerTel: 086 2255067
email: [email protected]
Catherine O’ConnellFinancial AdministratorTel: 021 4903178
email: [email protected]
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
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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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
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
email: [email protected]
web: www.ucc.ie/en/fitu
Introduction
Diploma in Food Science and Technology
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
Diploma in Speciality Food Production
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
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.
Programme Design and Content:
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
For further information please contact:
Dr Angela Sheehan
Programme Manager
Food Industry Training Unit
College of Science, Engineering and Food Science
University College Cork
Tel: 021 4901423
email: [email protected]
web: www.ucc.ie/en/fitu
Introduction
Diploma in Speciality Food Production
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
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.
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
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.
Programme Design and Content:
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
For further information please contact:
Mr Joe O’Callaghan
Programme Director
Food Industry Training Unit
College of Science, Engineering and Food Science
University College Cork
Tel: 086 3307533 / 021 4902625
email: [email protected]
web: www.ucc.ie/en/fitu
Introduction
Diploma in Food Manufacturing Management
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
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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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
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
For further information please contact:
Mary McCarthy-Buckley
Training Manager
Food Industry Training Unit
College of Science, Engineering and Food Science
University College Cork
Tel: 021 490 3363
email: [email protected]
web: www.ucc.ie/en/fitu
Introduction
Diploma in Corporate Direction (Food Business)
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
Postgraduate Certificate in Dairy Technology and Innovation
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
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
For further information please contact:
Professor Paul McSweeney
Head, School of Food and Nutritional Sciences,
College of Science, Engineering and Food Science,
University College Cork
Tel: 021 4902011
Email: [email protected]
Mary McCarthy-Buckley
Training Manager
Food Industry Training Unit
College of Science, Engineering and Food Science
University College Cork
Tel: 021 490 3363
email: [email protected]
web: www.ucc.ie/en/fitu
Introduction
Postgraduate Certificate in Dairy Technology and Innovation
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
Short Courses / Workshops
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
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.
Programme Design and Content:
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
For further information please contact:
Dr Angela Sheehan
Programme Manager
Food Industry Training Unit
College of Science, Engineering and Food Science
University College Cork
Tel: 021 4901423
email: [email protected]
web: www.ucc.ie/en/fitu
Introduction
Cheese Science and Technology
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
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
For further information please contact:
Mary McCarthy-Buckley
Training Manager
Food Industry Training Unit
College of Science, Engineering and Food Science
University College Cork
Tel: 021 490 3363
email: [email protected]
web: www.ucc.ie/en/fitu
Introduction
Ice Cream Science and Technology
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
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.
For further information please contact:
Mary McCarthy-Buckley
Training Manager
Food Industry Training Unit
College of Science, Engineering and Food Science
University College Cork
Tel: 021 490 3363
email: [email protected]
web: www.ucc.ie/en/fitu
Thermal Processing
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
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?
For further information please contact:
Mary McCarthy-Buckley,
Training Manager
Food Industry Training Unit
College of Science, Engineering and Food Science
University College Cork
Tel: 021 490 3363
email: [email protected]
Introduction
Sustainable Food, Agriculture, and Forestry in the context of Changing Climate and Environment
Food Industry Training UnitUniversity College Cork
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
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
For further information please contact:
Mary McCarthy-Buckley,
Training Manager
Food Industry Training Unit
College of Science, Engineering and Food Science
University College Cork
Tel: 021 490 3363
email: [email protected]
web: www.ucc.ie/en/fitu
Introduction
Developing High Performing Teams
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
Tailor-made courses
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Food Industry Training Unit, UCC www.ucc.ie/en/fitu
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
For further information please contact:
Mary McCarthy-Buckley,
Training Manager
Food Industry Training Unit
College of Science, Engineering and Food Science
University College Cork
Tel: 021 490 3363
email: [email protected]
web: www.ucc.ie/en/fitu
Tailor-made courses
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Food Industry Training Unit
College of Science,
Engineering and Food Science
University College Cork
Ireland
www.ucc.ie/en/fitu
Fhttps://www.facebook.com/foodindustrytrainingunit.ucc/
t https://twitter.com/UCCFoodTraining