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Nutritional Sciences

The PG Dip Nutritional Sciences is a full-time programme running for 9 months from the date of first registration for the programme. UCC has a long history of teaching and research in food and nutritional sciences and now is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food and nutritional sciences.

Unique Aspects of the Course
UCC has a long history of teaching and research in the Food and Nutritional Sciences and is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food and nutrition areas.

Entry requirements

Candidates must be holders of an honours BSc degree, or equivalent qualification, in a Human Biology-related discipline including a significant element of biochemistry and/ or physiology and a minimum of a Second Class Honours Grade 1 or equivalent. Graduates with a Second Class Honours Grade 2 degree will be considered on a case-by-case basis subject to the approval of the Director of the PG Dip in Nutritional Sciences. Candidates with a BSc in Nutritional Sciences or closely related programmes are not eligible for admission.

The English Language Requirements is IELTS 6.5 with no individual section lower than 6.0 or TOEFL equivalent

Duration

1 Year - Full-Time

The course content of the PG Dip Nutritional Science is adjusted to each individual students needs therefore it is impossible to quantify contact hours precisely. This PG Dip programme is a challenging course and is intended to be full time. Students are expected to attend lectures or be engaged in their research from 9 am to 5 pm each working day from September to May.

Careers or further progression

On successful completion of this programme, students will demonstrate an understanding of the relationship between nutrition and the development of disease and disorders; demonstrate the importance of nutrition to facilitate optimum physical and mental development and maintenance of health throughout life; apply critical thinking skills to solve problems in nutrition; communicate effectively on nutrition-related issues with different stakeholders; demonstrate the capacity to undertake lifelong learning.

Further enquiries

Dr. Aoife Ryan
Tel: +35321 4902406
email: a.ryan@ucc.ie

Subjects taught

Modules will be chosen with the approval of the Programme Board depending on the student's background. Students take 60 credits as follows:

Core Modules
NT6104 Library Project in Nutritional Sciences (10 credits)

NT6106 Current Topics in Public Health Nutrition (10 credits)

NT6107 Integration and Regulation of Nutrient Metabolism (5 credits)

NT6108 Sensory Analysis in Nutrition Research (5 credits)

NT6109 Minerals in Health and Disease (5 credits)

NT6110 Food Security and Implications for Human Nutrition (5 credits)

NT6111 Advances in Vitamins and Other Dietary Bioactives (5 credits)

NT4005 Selected Topics in Nutrition (5 credits)

Students submit their library in April.

Elective Modules
Students select 10 credits from the following:
NT3001 Clinical Nutrition (5 credits)

NT3002 Food Toxicology (5 credits)

NT3009 Determinants of Food Choice and Eating Behaviour (5 credits)

NT3014 Assessment of Nutritional Status (5 credits)

On successful completion of this programme, students should be able to:

Conduct a comprehensive literature search using all available resources of seminal and recent research in a specified topic

Analyse, synthesise and summarise information critically, including published research or reports, and write a well-constructed and concise scientific report.

Explain the principles of, and apply in practice, techniques used in nutritional sciences research;

Demonstrate an understanding of the relationship between nutrition and the development of disease and disorders;

Demonstrate the importance of nutrition to facilitate optimum physical and mental development and maintenance of health throughout life;

Apply critical thinking skills to solve problems in nutrition;

Communicate effectively on nutrition-related issues with different stakeholders;

Demonstrate the capacity to undertake lifelong learning

Assessment method

Assessment is by End of Year Written Examination, Continuous Assessment, In-class presentation, In-class tests, laboratory write-ups and Library Projects.

Application date

Applications for 2017-18 intake are now open.

While UCC operates a rounds system for Postgraduate Taught courses (detailed below) we would advise you to apply as soon as possible.

Deadline for receipt of Applications: Offers will be made:

For all completed applications received by January 16th 2017 Offers will be made by January 30th 2017

For all completed applications received by March 1st 2017 Offers will be made by March 15th 2017

For all completed applications received by May 1st 2017 Offers will be made by May 15th 2017

For all completed applications received by July 3rd 2017 Offers will be made by July 17th 2017

Late applications may be accepted on a first-come, first-served basis for any courses that have remaining capacity for places.

Non-EU Applicants:

Please visit the following page for further information for Non EU applicants http://www.ucc.ie/en/international/studyatucc/postgraduateprogrammes/tau...

Course fee

EU fee for the academic year 2017/18 will be €6,000. The cost of the course manuals will be approximately €100.

Enrolment and start dates

Next Intake: 11th September 2017

Remember to mention gradireland when contacting institutions!