Program Overview

Nutritional Sciences

The BSc Nutritional Sciences course focuses on the role of diet in health promotion and disease prevention, including problems related to undernutrition and over-nutrition, and especially the major non-communicable chronic diseases such as cardiovascular disease, cancer, diabetes, and osteoporosis.

Course Outline

This course blends basic sciences, food science, human biology, and nutrition in a unique and interesting way to give students the knowledge, skills, and training needed to work as a nutritional scientist. The program includes a six-month work placement in the third year, which forms a significant part of the course and enhances future employment and career development prospects.

Year 1 Modules

• BC1001 Introduction to Biochemistry and the Biological Basis of Disease (5 credits)
• BC1002 Cells, Biomolecules, Genetics and Evolution (5 credits)
• BL1004 Physiology and Structure of Plants and Animals (5 credits)
• CM1005 Introductory Chemistry for Food and Nutritional Sciences (15 credits)
• MA1001 Calculus for Science Part 1 (5 credits)
• MA1002 Calculus for Science Part 2 (5 credits)
• NT1001 Introductory Nutrition (5 credits)
• NT1002 Human Nutrition: Energy and Macronutrients (5 credits)
• PY1010 Physics for Biological and Chemical Sciences (10 credits)

Course Practicalities

• Year 1 consists of approximately 300 hours of lectures, 100 hours of practicals, and 58 hours of tutorials in Nutrition, Biology, Chemistry, Physics, and Mathematics.
• Year 2 consists of approximately 234 hours of lectures, 126 hours of practicals, and self-directed learning in Nutrition, Biochemistry, Food Chemistry, Microbiology, Molecular Biology, Nutrition, Physiology, and Statistics.
• Year 3 consists of approximately 204 hours of lectures, 66 hours of practicals, and self-directed learning, and eight hours of tutorials in Nutrition, Food Science, and Microbiology, along with a library project on a specialist Nutrition topic and a six-month work placement.
• Year 4 consists of approximately 222 hours of lectures, 12 hours of practicals, 12 hours of directed or self-directed study, a 14-week independent research project, and seminars in Advanced Nutrition, Immunology, Public Health Nutrition, Sports Nutrition, Global Nutrition, and Food Systems with a specialist focus on food security and sustainability.

Why Choose This Course

This course is recommended for anyone interested in the relationship between diet and health. It provides a comprehensive understanding of nutritional science, from a molecular, cellular, and tissue level to the whole person and population groups. Graduates are equipped to work in a wide range of industries, including food, pharmaceuticals, healthcare, and governmental and non-governmental agencies.

Placement or Study Abroad Information

Year 3 students undertake a 24-week work placement in a food-related industry in Ireland or abroad. This placement significantly enhances prospects for future employment and career development.

Skills and Careers Information

Graduates are prepared for careers in the biological, chemical, and pharmaceutical science sectors, the medical and healthcare sector, and the food and beverages sector. Many graduates have secured employment in national and international food companies, while others have pursued further studies and careers in sports nutrition, medicine, public health, radiography, physiotherapy, occupational therapy, and secondary school teaching.

Requirements

• Leaving Certificate Entry Requirements: At least six subjects must be presented, with minimum grades of H4 in one subject, H5 in one subject, and O6/H7 in four other subjects. English and Irish are requirements for all programs unless the applicant is exempt from Irish.
• EU/EFTA/UK Qualifications: Applicants presenting an equivalent school-leaving qualification should review the EU/EFTA/UK Applicants page for information on equivalent grades and how to prove their level of English.
• Mature Students: To compete through the mature entry route, applicants must be 23 years of age on or before 1 January of the application year and apply online via the CAO by 1 February.
• QQI FET Entry: Applicants who meet the required level of distinctions in required subjects can apply for entry to this course using specific QQI FET qualifications.
• Non-EU Applicants: Non-EU applicants are expected to have educational qualifications of a standard equivalent to the Irish Leaving Certificate. In addition, where such applicants are non-native speakers of the English language, they must satisfy the university of their competency in the English language.

Fees and Costs

• Whether you are an EU or Non-EU student will affect the course fees applicable to you.
• The State will pay the tuition fees for EU students who are eligible under the Free Fees Scheme.
• The annual student contribution and capitation fees are payable by the student.
• See the Fee Schedule to find out the course fee.
• Check out scholarships that may be available to you.

How To Apply

• Irish and European (EU/EFTA/UK) Applicants: Apply via the CAO.
• Mature Applicants: Apply via the CAO by 1 February.
• QQI/FET Applicants: Apply via the CAO.
• Non-EU Applicants: Apply online via the UCC Apply portal.

Similar Courses

• BSc Food Science
• BSc Food Marketing & Entrepreneurship
• BSc Public Health Sciences