Program Overview

Overview

The aim of this course is to provide graduates with the advanced knowledge, skills and competencies necessary to creatively and confidently innovate food production in food service for health and wellness, in line with current food and dietary trends.

Program Details

TU Code

TU244

NFQ Level

Level 9

Award Type

Major

Award

Master of Science

Duration

1 year

Course Type

Postgraduate

Mode of Study

Full Time

Method of Delivery

On-Campus

Commencement Date

September 2025

Location

Tallaght

Fees

€5,500 Total Fee (EU), €13,500 Total Fee (Non-EU)

Minimum Entry Requirements

Applicants are required to hold a Level 8 (honours) degree in a relevant discipline. TU Dublin's policy on recognition of prior learning applies.

Career Opportunities

Graduates from the MSc in Applied Culinary Nutrition will develop scientific and culinary nutrition skills to work in diverse roles in the food sector including: food production and service, culinary innovation and food product development, food marketing, food science research, nutritional analysis, food consultancy.

Module Listing

Year One

Semester 1

• Culinary Nutrition Professional Practice [Mandatory]
• Culinary Nutrition Research Studies [Mandatory]
• Human Nutrition [Mandatory]
• Nutrition Assessment [Mandatory]
• Strategic Marketing for the Contemporary Chef [Mandatory]

Semester 2

• Applied Food Science [Mandatory]
• Flavour Science [Mandatory]
• Applied Research Project [Mandatory]
• Food Regulatory Affairs [Mandatory]

Schedule

Tuesdays and Wednesdays on campus.

Progression

Students can choose to exit with a Postgraduate Diploma on completion of 60 ECTS. Students who wish to achieve the MSc award will be eligible to do so on successful completion of all core modules and the dissertation.