The major in Food and Nutrition proposes to develop the students' knowledge, skills and competencies in Food Science and Nutrition in phases, commencing with the development of a foundation in relevant introductory sciences, as well as an introduction to nutrition and food sustainability.
Progressing to the next phase the student will develop introductory knowledge and practical skills in food ingredients and basic processing operations, as well as the role of nutrition through all life stages. This foundation allows the student to proceed to more advanced topics, including food regulation, sensory science, and applied nutrition.
Finally, the students will undertake a capstone project to demonstrate an integrated competency in aspects of food and nutrition science, as well as selecting from a wide range of more advanced topics, based on their own evolving interests.
Food and Nutrition is intrinsically linked to sustainability. The interconnectedness of food, health, climate, and the environment in addressing the great global challenges is clear. Aligning an understating of the principles of food processing and the fundamentals of nutrition will provide the learner with a rewarding outlook on the potential and the opportunity that lies ahead in the wider food industry sector.
ECTS credits: 90
- Total Number of Mandatory ECTS credits to be taken: 65
- Total Number of Optional ECTS credits to be taken: 15
- Total Number of Credits for the Capstone Project: 10
What is the latest (semester) a student can select the Major
Spring Recess 2nd Year
- Principles of Cellular Biology or
- Cellular Dynamics- Biological Processes
- Fundamentals of Inorganic Chemistry or
- Chemistry for Nutrition Science
- Introductory Microbiology
- Nutrition Science 1
- Food Ingredients & Consumer Foods
- Principles of Food Processing and Preservation
- Nutrition Science 2
- Nutrition through the Life Cycle or
- Life Cycle Nutrition
- Food Product Regulatory Affairs or
- Food Safety, Food Policy and Regulatory Affairs
- Food Security and Food Sustainability
- Fundamental Sensory Evaluation
- Food Process Technology
- Applied Nutrition
- Food Safety & Risk Analysis
- Food Quality & Safety Systems
- Public Health
- Climate Change
- Bioeconomy - sustainable food production
- Allergen - Management & Control
- Nutritional Epidemiology
- Molecular Nutrition
- Public Health Nutrition
- Food and Nutrition Studies project
The Agri-Food Sector is Ireland’s oldest indigenous industry, contributing 10% of exports and 7.1% of total employment. According to Bord Bia’s Export Performance and Prospects Report for 2024/2025, Ireland's food and drink export value increased to a record €17 billion. The sector produces food and ingredients with a global reputation for quality and safety. Through feeding and nourishing people at home and abroad, it plays a vital role in our daily lives, where there is an expectation that the food and drink is nutritious, tasty, safe, traceable and authentic, and produced, processed and sold in a transparent, ethical manner.
The sector’s role in ensuring safe, secure supplies of quality food and drink was brought to the fore during the COVID-19 pandemic, and this has re-awakened consumer appreciation for where their food comes from. Similarly, the importance of public health and the contribution that nutrition can make to individual and population health has never been more apparent.
Food security and nutrition is a key component of Sustainable Food Systems, particularly the link between food and health. The Food and Nutrition Studies stream is important to provide Arts students with an opportunity to explore in a scientific way how safe and nutritious food is produced and processed, and how it relates to health. It is important that those working within the broad food sector, as well as the wider population, can contribute to ensuring coherent food and health policies that deliver improved health outcomes.
The Major Stream in Food and Nutrition Studies explores the role of food and nutrition in our lives, our economy, our environment, and our health, from a scientific perspective.
Graduates with this major will have an applied background in food science, nutrition science, operational food safety and associated legislative areas. They will be able to enter employment in a wide variety of areas across the general food sector, including food production, food product development, retail, hospitality, event management, quality assurance, and health promotion.
Typical starting roles would include junior food scientist, food production, food product development, product purchasing and retail, and will be well placed to set up small businesses in the general food industry.
In combination with other streams on this degree programme in areas such as business development, hospitality, languages, marketing, graduates of this major will gain a diverse skillset that will be attractive to a variety of employers as well as being a useful platform for starting up a business or operational food safety knowledge.
Due to the global reach of the food sector in Ireland, many organisations welcome people with broad skill sets including for example languages.