Sensory Principles Introduction.
Teagasc Food Research Centre, Ashtown, Dublin 15
16th April. 9.30am to 5pm
Fee: €350.00
To confirm suitability/eligibility and book a place please follow the link below:
Overview
Whether you are new to sensory science or want to improve your knowledge, this training course will introduce you to a wide range of best practice methods and real-life case studies. Participants will gain an understanding of the principles of sensory science, the human senses and how they are used in sensory evaluation, sensory methodologies and best practices when conducting sensory studies. Participants also have the option of gaining a Foundation Level Sensory qualification from the Institute of Food Science & Technology, IFST (UK) by sitting a virtual exam.
Online exam is available for accreditation. This exam will take place on Monday 20th April.
The Science and Technology of Plant-Based Ingredients for Food Applications
University College Cork
21st & 22nd of April
Fee: €700.00
To confirm suitability/eligibility and book a place please follow the link below:
Overview
The aim of this course is to provide attendees with an understanding of the properties, functionality, and applications of plant-based ingredients. With a science-based learning approach, this course will provide participants with the skills and knowledge needed to exploit plant-based ingredients in food product development.
Upon successful completion, you will be awarded a digital badge which can be used to support your CV and e-portfolio. A digital badge is an award which recognises your accomplishment in completing an unaccredited course and is referred to as a micro-credential. By taking part in the in-course activities and successfully completing the in-course questions you will qualify for a digital badge in “The Science and Technology of Plant-Based Ingredients for Food Applications”.
Fundamentals of Meat Science
Teagasc Food Research Centre, Ashtown, Dublin 15
29th & 30th April 9.30am to 4:30pm
Fee: €430.00
To confirm suitability/eligibility and book a place please follow the link below:
Overview
This two-day course for red meat sector professionals deepens understanding of meat science and laboratory methods for measuring meat quality, drawing on Teagasc’s specialist expertise, long-standing links with the meat sector and facilities, including pilot-scale abattoir and processing halls and analytical laboratories.
Advanced Pastry Techniques Program.
Bia Innovator Campus, Athenry, Co. Galway
Mondays, May 4th, 11th, 18th, 25th, 2026. 9am to 5pm
Fee: €590.00
To confirm suitability/eligibility and book a place please follow the link below:
Overview
Advance your pastry skills with hands-on guidance from two leading pastry chefs and food business owners in the West of Ireland – Asia Mahealani McDonagh (Irish Pastry Champion,
Owner of Mahealani Pastries) and Cian Mooney (Owner & Head Baker of Magpie Bakery). Over four weeks, learn modern techniques—from candy making & chocolate work to lamination of
viennoiserie, glazing, and croquembouches—plus practical tips to bring these skills into your own kitchen.
Target Audience
Bakers and Savory Chefs without pastry experience
Working pastry chefs looking to expand their repertoire or revisit techniques
Culinary students or career changers seeking a pastry foundation
Trainers
Asia Mahealani McDonagh, Ireland’s first Pâtisserie Champion and founder of Mahealani Pastries in Galway, brings world-class pastry expertise straight from Paris and Michelin-starred
kitchens. Now an ambassador for L’École FERRANDI Paris, Odaios Foods & Valrhona, she is passionate about education and collaboration. She is on a mission to make top-tier pastry skills
accessible to chefs and enthusiasts across the West of Ireland.
Cian Mooney, owner and head baker at Magpie in Galway, brings over 20 years of culinary experience from Michelin-starred kitchens to his organic bakery. Committed to quality,
innovation, and supporting local producers, he crafts sourdough & viennoiserie, and serves locally roasted coffee that’s delicious while staying true to ethical, sustainable principles.
