Overview
NFQ Level 8, Major Award
The BSc (Hons) (Nutritional Sciences) Degree is of four years' duration. The programme includes a 24-week period of Work Placement in the Third Year.
First Year - Nutritional Sciences
In order to be admitted to the First University Examination in Nutritional Sciences a student must have satisfactorily attended, subsequent to entry to the programme, modules amounting to 60 credits.
Second Year - Nutritional Sciences
No student may register for Second Year Nutritional Sciences until the First University Examination in Nutritional Sciences has been passed. To be admitted to the Second University Examination in Nutritional Sciences a student must have satisfactorily attended the following modules amounting to 60 credits.
Third Year - Nutritional Sciences
The Third Year Nutritional Sciences programme consists of taught modules to the value of 50 credits and Work Placement to the value of 10 credits. No student may register for Third Year Nutritional Sciences until the Second University Examination in Nutritional Sciences has been passed. To be admitted to the Third University Examination in Nutritional Sciences a student must have satisfactorily attended the following taught modules amounting to 50 credits.
Notes:
The Third University Examination in Nutritional Sciences will be undertaken in March/April.
Work Placement
Students must also undertake a 24-week period of Work Placement (FS3001 10 credits) after the Third University Examination.
Students who do not secure a work placement position by April 30 each year, or who are debarred from examination in any module in Third Food Science Programme, will take FS3100 Food Industry Skills (10 credits).
Fourth Year - Nutritional Sciences
The Fourth Year Nutritional Sciences programme consists of taught modules to the value of 50 credits and a Research Project (NT4006 Research Project) to the value of 10 credits.
Students who fail or do not undertake FS3001 Work Placement or FS3100 Food Industry Skills must repeat or take this module after the BSc (Hons) Nutritional Sciences Degree Examination has been completed. To be allowed to graduate a student must have passed either FS3001 or FS3100. To be admitted to the Fourth University Examination in Nutritional Sciences a student must have satisfactorily attended the following modules amounting to 60 credits.
Programme Requirements
For information about modules, module choice, options and credit weightings, please go to Programme Requirements.
Programme Requirements
Module List
| Code |
Title |
Credits |
| |
| BC1001 | Introduction to Biochemistry and the Biological Basis of Disease | 5 |
| BL1002 | Cells, Biomolecules, Genetics and Evolution | 5 |
| BL1004 | Physiology and Structure of Plants and Animals | 5 |
| CM1005 | Introductory Chemistry for Food and Nutritional Sciences | 15 |
| MA1001 | Calculus for Science Part 1 | 5 |
| MA1002 | Calculus for Science Part 2 | 5 |
| NT1001 | Introductory Nutrition | 5 |
| NT1002 | Human Nutrition: Energy and Macronutrients | 5 |
| PY1010 | Physics for Biological and Chemical Sciences | 10 |
| |
| BC2001 | Biomolecules | 5 |
| BC2002 | Principles of Metabolic Pathways | 5 |
| FS2022 | Introductory Food Chemistry: Food Constituents B | 5 |
| MB2005 | Fundamentals of Microbiology | 5 |
| MB2006 | Principles of Microbiology | 5 |
| ML2001 | Introductory Molecular Biology | 5 |
| NT2002 | Human Nutrition: Minerals and Vitamins | 5 |
| NT2003 | Animal Nutrition | 5 |
| NT2009 | Nutrition in Growth, Development and Ageing | 5 |
| PL2021 | Introductory Physiology I | 5 |
| PL2022 | Introductory Physiology II | 5 |
| ST2001 | Introduction to Biostatistics | 5 |
| |
| FS3010 | Science and Technology of Food Systems A | 5 |
| FS3011 | Science and Technology of Food Systems B | 5 |
| FS3022 | Sensory Evaluation for Food and Nutritional Sciences | 5 |
| MB3003 | Food and Industrial Microbiology I | 5 |
| NT3001 | Clinical Nutrition | 5 |
| NT3002 | Food Toxicology | 5 |
| NT3009 | Determinants of Food Choice and Eating Behaviour | 5 |
| NT3011 | Research and Analytical Techniques in Nutrition | 5 |
| NT3012 | Scientific Writing, Communication and Professional Skills | 5 |
| NT3014 | Assessment of Nutritional Status | 5 |
| FS3001 | Work Placement | 10 |
| |
| MB3008 | Immunology: Host Response to Pathogens. | 5 |
| NT4002 | Advanced Nutrient Metabolism | 5 |
| NT4004 | Advanced Minerals and Trace Elements in Nutrition | 5 |
| NT4005 | Emerging Issues in Nutrition | 5 |
| NT4006 | Research Project | 10 |
| NT4008 | Global Nutrition | 5 |
| NT4009 | Advanced Vitamins and Bioactive Dietary Components | 5 |
| NT4011 | Public Health Nutrition | 5 |
| NT4012 | Sports and Exercise Nutrition | 5 |
| NT4013 | Nutritional Epidemiology | 5 |
| NT4014 | Sustainable Food Systems | 5 |
| Total Credits | 240 |
Examinations
Full details and regulations governing Examinations for each programme will be contained in the Marks and Standards Book and for each module in the Book of Modules.
Programme Learning Outcomes
Programme Learning Outcomes for BSc (Hons) (Nutritional Sciences) (NFQ Level 8, Major Award)
On successful completion of this programme, students should be able to:
- Apply current knowledge in nutritional science from the molecular, cellular and tissue levels to the whole person and to population groups to calculate food and nutrient requirements through the life-cycle in health and disease;
- Integrate current knowledge in nutritional physiology and biochemistry with a broader appreciation of eating behaviour and food consumption patterns to devise nutritional guidance for individuals and population groups for the maintenance of good health, in the context of authoritative dietary reference and food safety standards;
- Apply current knowledge in relation to the role of nutrition in animal health, welfare and productivity to formulate appropriate feeding regimens to meet a defined specification appropriate for an animal or groups of animals;
- Employ specialist experimental skills in nutritional sciences research and analysis;
- Identify and critically evaluate emerging knowledge in nutrition and use this as a basis for developing novel approaches to solving problems in varied workplace settings including industry, research/academia and the healthcare sector;
- Interpret and translate nutritional science meaningfully for various target audiences and communicate the science effectively;
- Promote the values of the discipline in all professional affairs, maintain the highest standards of professionalism, scientific integrity and accountability at all times and uphold the dignity and well-being of all clients;
- Work effectively as a nutrition professional either singly, in a team or a multi-disciplinary setting;
- Engage in professional development, reflection and life-long learning.
