MSc in Applied Culinary Nutrition

Program Overview

MSc in Applied Culinary Nutrition

Overview

The MSc in Applied Culinary Nutrition is a postgraduate program designed to provide graduates with 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.

Course Details

• TU Code: TU280
• NFQ Level: Level 9
• Award Type: Major
• Award: Master of Science
• ECTS Credits: 90
• Duration: 2 years
• Course Type: Postgraduate
• Mode of Study: Part Time
• Method of Delivery: Blended
• Commencement Date: September 2025
• Location: Tallaght
• Fees: €2,250 Per Year, €5,500 Total Fee

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. Applications will be considered from graduates holding a Level 7 (ordinary) degree in a related discipline who have gained sufficient industry experience to have achieved the equivalent learning as graduates from an appropriate Level 8 (honours) degree programme.

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, and food consultancy.

Course Content

Semester 1

• Applied Food Science
• Flavour Science
• Food Regulatory Affairs

Semester 2

• Human Nutrition
• Culinary Nutrition Research Studies

Semester 3

• Culinary Nutrition Professional Practice
• Strategic Marketing for the Contemporary Chef
• Nutrition Assessment

Semester 4

• Applied Research Project

Module Listing

• Year One
• Year Two

Semester 1

• Culinary Nutrition Research Studies [Mandatory]
• Human Nutrition [Mandatory]

Semester 2

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

Semester 1

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

Semester 2

• Applied Research Project [Mandatory]

Schedule

This course runs 1 day per week over 2 years.

• Year 1: Tuesdays
• Year 2: Wednesdays

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.