Master Programme
MSc Culinary Innovation and Food Product Development - TU231
Taught by the School of Culinary Arts and Food Technology, this one-year MSc connects culinary arts with food science and business so graduates can turn new food ideas into safe, healthy, commercial products. The first semester covers generating sustainable food concepts, market insights, innovation and quality assurance, nutrition for product development and new food business creation, with options such as advanced molecular gastronomy, innovative culinary applications, reading historic cookbooks and a culinary field trip. The second semester adds food law and regulation, sustainable food systems, gastronomy and culture, marketing and consumer behaviour for the food industry, and food prototype development and evaluation. The summer is spent on a practice-based dissertation. Classes are usually on Mondays and Wednesdays, about 12 contact hours a week, and a Postgraduate Diploma exit is available after 60 credits.
University
Technological University Dublin
Country
Ireland
Level
Master
Field
Food Science
Duration
1 year full-time (90 ECTS, three semesters from September to August)
Language
English
Campus
Grangegorman (Dublin city centre)
Degree
Master of Science in Culinary Innovation and Food Product Development (NFQ Level 9)
Intake
September (full-time, on campus)
Application Deadline
Applications for September 2027 entry reopen in mid-November 2026, per the course page. TU Dublin had not published its 2027 non-EU closing date; for September 2026 entry, full-time non-EU applications closed on Friday 26 June 2026, and courses can close earlier once full. Visa processing can take up to 12 weeks, so apply early
Tuition Information
2026-27: the full-time non-EU fee is €14,500 for the whole programme, per TU Dublin's Postgraduate Fees schedule for September 2026 - August 2027 (approved February and June 2026, updated 31 August 2026); the course page, which already lists a September 2027 start (to be confirmed), shows the same total without naming a year, and 2027-28 rates had not been published. To guarantee a place, non-EU students pay at least 50% of the year's tuition fee (or €6,000, whichever is greater); the balance can be paid in instalments but must be cleared by the end of January for September starts (end of May for January starts). TU Dublin takes international payments through TransferMate
Admission Requirements
- An honours bachelor's degree (NFQ Level 8) with at least a 2:2 in culinary arts or another food-related discipline. Graduates of non-food disciplines are considered case by case if their experience prepares them for the course, and conditional offers can be made before final results are out
- Country equivalents (TU Dublin postgraduate entry requirements for India): for a four-year engineering or technology degree, a 2:2 is treated as 50-55% and a 2:1 as 65-70%, depending on the tier of the awarding institution; for three-year professional degrees such as BBA or BCA, a 2:2 is 5-5.5/10 CGPA and a 2:1 is 6.5-7/10 CGPA. A grading scale must be submitted, and TU Dublin notes that degrees should generally be at least four years long
- English language (if English is not your first language; issued within 2 years of the course start): IELTS Academic 7.0 overall with no band below 6.0, or an equivalent test. TU Dublin's comparison table treats IELTS 6.0 as Duolingo 120, TOEFL iBT 80 or PTE 65, 6.5 as Duolingo 130, TOEFL 92 or PTE 70, and 7.0 as Duolingo 135, TOEFL 100 or PTE 75; Trinity ISE IV with merit is also accepted. A degree taught through English or in an English-speaking country may be accepted at the university's discretion
- Application: apply online through TU Dublin's CRM Recruit system from the course page (€50 non-refundable application fee) with your passport, grading scale, degree certificate and transcripts for each year (original and English translation), proof of English, an up-to-date CV and a statement of purpose of about 500 words. Meeting the minimum requirements does not guarantee a place, and some applicants are interviewed