Master in Food Engineering

University College Dublin (UCD) is Ireland’s largest and most globally engaged university, founded in 1854 and situated on a spacious campus south of Dublin. Renowned for its research-intensive culture, UCD hosts more than 35,000 students from over 150 countries and offers a broad spectrum of undergraduate and postgraduate programs across arts, sciences, business, engineering, medicine and more. Its scale and international outlook make it an appealing destination for students seeking a research-led education in an energetic European capital region.

UCD’s academic strengths span traditional disciplines and cutting-edge fields, with robust research funding and industry partnerships that support innovation and practical learning. Students benefit from state-of-the-art laboratories, comprehensive libraries, student support services and a wide network of international exchanges. The university also emphasizes employability through career services, internships and active alumni engagement that help graduates transition into global careers.

Campus life at UCD balances academic intensity with extracurricular engagement, including sports, cultural societies and community involvement. Accommodation, transport and welfare services are geared to support international students arriving to Dublin. Prospective applicants should review program-specific entry requirements and available scholarships, consider English language criteria, and use the university’s international office resources to plan applications and arrival logistics.

The Master in Food Engineering at University College Dublin is a one-year Master's degree for students interested in food and bioprocess engineering. This program teaches students about bioprocess and food manufacturing systems engineering, helping them develop new technical competencies and skills in leading-edge technologies. Students learn from a highly research-intensive School with renowned professors and researchers.

The curriculum consists of 60 credits of modules and a 30-credit minor thesis, where students work with a supervisor to research and develop a thesis. Students gain skills in food and bioprocess engineering, risk assessment, process development, and advanced manufacturing systems, as well as novel food processing technology and food process automation.

Graduates of this program can work as Food Process Engineers, Quality Assurance Managers, Research and Development Managers, or Production Managers in the food, bioprocess, manufacturing, and related industries. They can also work in agencies and companies involved in food safety, quality control, and environmental issues, applying their knowledge and skills to real-world problems.