The course is aimed at graduates from science-based disciplines with no previous or recent formal educational background in Food Science or Nutrition who wish to up-skill and become competent in this increasingly important and rapidly evolving area.
Applicants must hold a minimum of a Second Class Honours degree in a cognate subject (Science, Engineering or related discipline), or international equivalent.
Applicants with other awards who hold substantial relevant work experience will be considered.
Applicants who do not hold the requisite Science qualification (but who hold a Level 8 Honours degree or equivalent) have been admitted previously and are advised to submit an application for assessment by the Programme Coordinator to determine eligibility.
All applications are assessed on a case by case basis by the Programme Director.
Applicants are asked to provide a CV and Personal Statement with their application, along with Academic Transcripts (non UCD Graduates) and proof of English proficiency if required.
Applicants who would like to take a stand-alone module may do so as an Occasional Student, and should contact the School of Agriculture and Food Science directly for further details on how to apply and cost per module. Email:
foodonline@ucd.ie
Be skilled in proposing and developing solutions to nutrition-related problems as they relate to human health and disease and communicate these to stakeholders, at a professional and appropriate level, utilizing information technology and a range of approaches Demonstrate a critical awareness of principles relating to scientific integrity and ethical issues in Food, Nutrition and Health Demonstrate competence to acquire, organise, analyse, integrate and critically review information from a wide range of sources relating to issues in Food, Nutrition and Health and construct and defend reasoned conclusions Demonstrate effective time management and organization skills Have a working knowledge of the structures and theoretical tools that enable efficient team work, in order to generate innovative ideas and know-how to approach their subsequent selection for further development Integrate and apply knowledge of key principles underlying Food, Nutrition and Health Think independently, show initiative, evaluate and select appropriate and reasoned approaches to solve problems Use the principles of scientific inquiry, to research a particular Food, Nutrition and Health issue that merits a detailed research investigation There are excellent job prospects for graduates in Food, Nutrition and Health with graduates working in a range of roles across the food industry, public health and regulatory agencies. Graduates have the distinct advantage of bringing a nutrition or health perspective to their roles. Within the food industry graduates will work in areas such as product innovation, technical sales, product quality enhancement, nutrition and health promotion or food labelling regulation. The range of roles and careers that our graduates have progressed to has been very broad. This is principally due to the range of backgrounds our students originate from – including medicine, nursing, physiotherapy, sports nutrition, teaching, law, etc. Graduates have progressed to further study including PhD research and Clinical Dietetic Graduate Programmes. Graduates have also progressed to Nutritionist roles securing personal accreditation with the AfN (Association for Nutrition) Below is a list of all modules offered for this degree in the current academic year. Click on the module to discover what you will learn in the module, how you will learn and assessment feedback profile amongst other information. Incoming Stage 1 undergraduates can usually select an Elective in the Spring Trimester. Most continuing undergraduate students can select up to two Elective modules (10 Credits) per stage. There is also the possibility to take up to 10 extra Elective credits.