MSc Food, Nutrition & Health
Graduate Taught (level 9 nfq, credits 90)
The importance of the link between food and human health is becoming increasingly evident and graduates of the Masters in Food, Nutrition and Health course will be educated to a high level in the science of food as it pertains to human nutrition and health.
Understand the nature of food, how it is produced, how it is affected by processing, why we eat, what happens to food when we eat it, and how food components can interact with the functioning of humans.
Apply the knowledge and understanding of food science and formulation to diet and nutrition in order to address nutrition-related problems in different groups, cultures and societies.
Minimum registration to the Masters is 2 years, however students have 4 years in which to complete the programme thereby affording flexibility in duration of registration.
Vision and Values Statement
The MSc in Food Nutrition and Health aims to enable students to transform their careers, and develop intellectually and professionally, to achieve and demonstrate the skills, knowledge and expertise necessary to succeed in times of rapid global food nutrition and health change. It provides an academically challenging and professionally relevant, focused programme of study for students who wish to develop careers in Food Nutrition and Health. The programme will allow students to develop subject specific knowledge in core areas of Food, Nutrition and Health, develop fundamental skills of analysis, evaluation and synthesis, provide opportunities to develop innate creative ability, act creatively, and develop capacity for independent research, analysis and ethical experimental design. The programme is entirely Internet delivered. Teamwork, collaboration and communication are integral components of the programmes. The programme will provide opportunities to become connected with fellow students from a range of disciplines and cultures, and utilise the online nature of the course to strengthen connectedness, and design innovative and creative solutions to problems across the Food Nutrition and Health spectrum.
Integrate and apply knowledge of key principles underlying Food Science Nutrition and Health
Demonstrate competence to acquire, organise, analyse integrate and critically review information from a wide range of sources relating to issues in Food Nutrition and Health and construct and defend reasoned conclusions
Demonstrate a critical awareness of principles relating to scientific integrity and ethical issues in Food Nutrition and Health
Use the principles of scientific inquiry, to research a particular Food Nutrition and Health issue that merits a detailed research investigation
Think independently, show initiative, evaluate and select appropriate and reasoned approaches to solve problems
Be skilled in proposing and developing solutions to nutrition-related problems as they relate to human health and disease and communicate these to stakeholders, at a professional and appropriate level, utilizing information technology and a range of approaches
Have a working knowledge of the structures and theoretical tools that enable efficient team work, in order to generate innovative ideas and know how to approach their subsequent selection for further development
Demonstrate effective time management and organization skills