Programme Title: Bachelor of Science (Honours) in Nutraceuticals in Health & Nutrition
2021 CAO Points 380
Minimum Grade in
English OR Irish
Other Grade Requirements
At least O4/H7 in one of: Physics, Chemistry, Physics & Chemistry, or Biology.
Applications from QQI Level 5 welcome. Further details at www.tudublin.ie/qqi
Mature applicants (23+) are welcome. Further details at www.tudublin.ie/mature
|If any applicant has a medically diagnosed food allergy (note; not an intolerance), this programme is not recommended.|
Nutraceuticals are concentrated compounds obtained from food sources that can provide health benefits, including prevention of disease and health promotion. Examples of nutraceuticals include substances such as Omega 3, antioxidants or probiotics.
In today’s competitive food industry, and with increased consumer awareness of the link between diet and health, nutraceuticals are a dynamic and growing market sector.
This programme covers a range of scientific disciplines and new nutraceutical technologies. It aims to produce contemporary food scientists capable of exploiting this growing opportunity in health and wellness.
An additional feature is that it covers the emerging area of sports nutrition and nutrigenomics.
You’ll undertake a three-month work placement, and a full semester in Year 4 is dedicated to an independent research project that will allow you to develop your research skills and in-depth knowledge in an area of your choice.
On graduation, you’ll be qualified to enter postgraduate research programmes, both in Ireland and abroad, in nutraceutical research and related areas at masters or PhD level. Demand for researchers in this area is currently high and is predicted to further increase in future years.
Study Abroad Opportunities
You may have the opportunity to complete a semester, full-year, project work or work placement abroad under the Lifelong Learning Programme (LLP)/Erasmus mobility schemes or their equivalent in other countries.
On graduation, you may continue to postgraduate study at TU Dublin or elsewhere. Demand for researchers in the area of nutraceutical and related areas is currently high and predicted to increase.
- New Product Development
- Food Technologist
- Product Technician
- Packaging Manager
- Ingredients Development (enzymes)
- Product Development Scientist
- Process Technologist
- Packaging Manager
- Quality Assurance/Control Manager/Co-ordinator
- Research and Development
- Production Manager/Planner
- Research Assistant
- Lab Technician
- Brand Technologist/Specialist
- Operations Manager
- Procurement Manager
- Regulatory Affairs Officer
- Patent Agent
- Technical Author
- Technical Recruiter
- Account/Client Manager
- Marketing Executive
- Sales Manager Representative
- Business Development Executive
• Communications and Nutraceutical Industry Studies
• Digital skills and Computer Applications
• Fundamentals of Inorganic
• Introductory Nutrition and Microbiology
• Mathematics for Scientists
• Organic and Physical Chemistry
• Physics for Sciences and Health
• Principles of Cellular and Systems Biology
• Principles of Food Processing and preservation
• Diet, Health and Disease
• Food and Pharmaceutical Instrumentation
• Food Engineering
• Food Ingredients and Regulatory Affairs
• Food Microbiology
• Food Process Technology
• Natural Organic Chemistry
• Structural and Transformational Biochemistry
• Food Chemistry and Food Chemical Analysis
• Food Shelf-Life Management and Packaging
• Industrial placement
• Innovation and Entrepreneurship
• Medicinal Chemistry for Nutraceuticals
• Nutraceutical Food Quality & Occupational Safety
• Nutraceutical Microbiology
• Nutraceutical Product Development
• Principles of Pharmacology and Toxicology
• Sports Nutrition
• A Choice of an Optional Module
• Functional Food Products and Processing Aspects
• Industrial Biotechnology for Nutraceuticals
• Lifecycle Nutrition
• Nutrigenomics and Nutrigenetics
• Sports Ergogenic Aids
The programme is unique in its diversity. This course and its supportive lecturing staff helped me build my distinctive skills and knowledge base through practical laboratory work, problem-based learning tasks and interactive e-learning lectures
There is a heavy focus on current advances and future directions of research which fit with the developing nature of the science. I got to study in Lund University, Sweden and this invaluable experience broadened my academic perspective and amplified my enthusiasm as I gained a sense of the overall potential of functional foods. I then carried out my final-year project in Polytechnic University, Valencia (Spain) where I furthered my understanding of how the science is developing globally.
I was awarded a scholarship by the Irish Research Council to carry out an employment-based PhD in conjunction with Trinity College Dublin and Nuritas Ltd, a young biotechnology company.