University College Dublin

Food Nutrition & Health

MSc Food, Nutrition & Health
Academic Year 2020/2021
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. This programmes is delivered and assessed on-line.

Who should apply?
Part Time option suitable for:
Domestic(EEA) applicants: Yes
International (Non EEA) applicants currently residing outside of the EEA Region. Yes

Programme Outcomes
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

Demonstrate a critical awareness of principles relating to scientific integrity and ethical issues in Food, 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 effective time management and organization skills

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

Integrate and apply knowledge of key principles underlying Food, Nutrition and Health

Think independently, show initiative, evaluate and select appropriate and reasoned approaches to solve problems

Use the principles of scientific inquiry, to research a particular Food, Nutrition and Health issue that merits a detailed research investigation

Entry requirements

The course is aimed at graduates from science-based disciplines with no previous or recent formal educational background in Food Science or Nutrition who wish to up-skill and become competent in this increasingly important and rapidly evolving area.

Applicants must hold a minimum of a Second Class Honours degree in a cognate subject (Science, Engineering or related discipline), or international equivalent.

Applicants with other awards who hold substantial relevant work experience will be considered.

Applicants who do not hold the requisite Science qualification (but who hold a Level 8 Honours degree or equivalent) have been admitted previously and are advised to submit an application for assessment by the Programme Coordinator to determine eligibility.

All applications are assessed on a case by case basis by the Programme Coordinator Dr Aideen McKevitt.

Applicants are asked to provide a CV and Personal Statement with their application, along with Academic Transcripts (non UCD Graduates) and proof of English proficiency if required.

Applicants who would like to take a stand-alone module should contact to discuss the option of registering as an Occasional student. The cost per 5 ECTS credit module is currently Euro 456.50

Duration

2 years part-time

Number of credits

Careers or further progression

Careers & Employability
The course will provide you with the skills necessary to function in roles in the food industry, public health sector and food regulatory agencies. Within the food industry graduates will work in areas such as product innovation, technical sales, product quality enhancement with the distinct advantage of bringing a nutrition perspective to all aspects of the food industry including product development, marketing and sales.

Within public health and regulatory agencies graduates will work in the areas of nutrition and health promotion or food labelling regulation.

Further enquiries

Contact Name: Catherine Byrne
Contact Number: +353 (0)1 716 7192

Subjects taught

The Masters in Food, Nutrition and Health will be delivered through the UCD Brightspace e-learning system and will consist of:

pre-prepared lecture material delivered online
videos and demonstrations by lecturers
interactive learning reinforcement quizzes
online assessed multiple choice quizzes
interactive discussion boards
virtual classroom environments

For each 5 ECTS credit module earned students are expected to undertake about 125 hours of work, to include on-line activity and performing their own study. Students will be required to complete quizzes periodically so that we can monitor progress. Formative assessments will be used to help you develop and critically assess your own understanding of the material presented. All modules will have a high continuous assessment component.

The MSc Food, Nutrition and Health is delivered and assessed online. Therefore students do not need to attend UCD campus for classes or assessment. Many of our current students are based internationally.

Each module is assigned a Module tutor; students can make direct contact with the Module Tutor and Module Coordinator with any queries.

Stage 1 - Option
Chemistry of Nutrients
FDSC40500
Food Chemistry
FDSC40510
Food Microbiology & Safety
FDSC40520
Physiology & Metabolism
FDSC40530
Food Process Technology
FDSC40540
Meat and Meat Products O/L
FDSC40550
Food Marketing (O/L)
FDSC40570
Project Module (O/L)
FDSC40580
Milk and Dairy Products (O/L)
FDSC40590
Principles of Sensory Science
FDSC40600
Introduction to Nutrition
HNUT40060
Nutrients in the Life Cycle
HNUT40070
Omic Strategies in Nutrition
HNUT40080
Pathways to Health (O/L)
HNUT40090
Food Regulatory Affairs (O/L)
HNUT40100
Food Quality and Safety (O/L)
HNUT40110
Research Design and Statistics
HNUT40130
Nutritional Assessment
HNUT40150
Professional Practice
HNUT40170
Clinical Nutrition O/L
HNUT40250
Promoting Consumer Nutrition
PHPS40710
Public Health Nutrition O/L
PHPS40720

Comment

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. 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.

Related Programmes
MSc Food Regulatory Affairs PT
Grad Dip Food, Nutrition & Health PT
Grad Cert Food, Nutrition & Health PT

Application date

How to apply?
The following entry routes are available:
MSc Food, Nutrition & Health PT (X436)

Duration
2 Years

Attendance
Part Time

Deadline
Rolling *

* Courses will remain open until such time as all places have been filled, therefore early application is advised.

Course fee

MSc Food, Nutrition & Health (X436) Part Time
EU/NONEU fee per credit - € 95.4

***Fees are subject to change

Fees for this Programme are payable on a per credit basis so students can structure the fee payment schedule per semester based on the number of modules to which they are registered.

The per credit fee for the MSc in Food, Nutrition and Health is Euro 93.10; therefore registration to a 5 credit module is Euro 465.50.

Based on the current per fee credit the cost for the 90 credit Masters is Euro 8,379.

Tuition fee information is available on the UCD Fees website. Please note that UCD offers a number of graduate scholarships for full-time, self-funding international students, holding an offer of a place on a UCD graduate degree programme. For further information please see International Scholarships.