Applied Culinary Nutrition - Tallaght

What is... Applied Culinary Nutrition?

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.

Module listing:

Year One

Semester 1

Culinary Nutrition Professional Practice [Mandatory]

Culinary Nutrition Research Studies [Mandatory]

Human Nutrition [Mandatory]

Nutrition Assessment [Mandatory]

Strategic Marketing for the Contemporary Chef [Mandatory]



Semester 2

Applied Food Science [Mandatory]

Flavour Science [Mandatory]

Applied Research Project [Mandatory]

Food Regulatory Affairs [Mandatory]

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.

How to Apply

Applications for this course are now open.



Apply Online - FULL-TIME EU

Apply Online - FULL-TIME NON-EU



For further information, please visit How To Apply (see "Application Weblink" above.

1 year full-time, on-campus delivery.



Schedule

Tuesdays and Wednesdays on campus.

Commencement Date: September 2025.

What are my 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, food consultancy.



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.