Course Title: MSc in Applied Culinary Nutrition
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. Level 7 graduates who wish to apply under TU Dublin's policy on recognition of prior learning must provide details of their learning and experiences since graduation, as part of their application.
TU Dublin will invite applicants for an interview during which they will be examined as to their suitability for the course. Applicants holding a Level 7 degree need to demonstrate that they have worked applying skills which typically would be acquired at Level 8.
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.
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.
- Applied Food Science
- Flavour Science
- Food Regulatory Affairs
- Human Nutrition
- Culinary Nutrition Research Studies
- Culinary Nutrition Professional Practice
- Strategic Marketing for the Contemporary Chef
- Nutrition Assessment
- Applied Research Project
This course runs over 2 evenings per week over 2 years via blended learning, with one evening delivered on campus and the other delivered mainly online.