Nutrition & Food Sensory Science - Galway
This programme focuses on the role of nutrition, sensory and taste science in human health and food product development. The programme is designed to provide students with evidence-based practice, and a firm grounding in the scientific method in the context of nutrition, sensory and taste science.
| Award Name | Degree - Masters (Level 9 NFQ) |
|---|---|
| NFQ Classification | Major |
| Awarding Body | Atlantic Technological University |
| NFQ Level | Level 9 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Masters (Level 9 NFQ) | Major | Atlantic Technological University | Level 9 NFQ |
Duration
18 months full-time, blended delivery.
Study Hours
10 hours of online lectures per week in Semester 1 as well as lab days on campus and significant self-directed study. There are less online lectures (-4 hours) in Semester 2 as students are required to carry out a placement during this time.
On-Campus Attendance
Lectures will be delivered in an online environment. Seminars, practical exercises, intensive group activities will require on-campus attendance.
Entry Requirements
Candidates must hold a cognate Level 8 Bachelor (Hons) degree with a minimum grade classification of H2.2 or equivalent. Typically, students should come from a scientific background though applications that demonstrate appropriate experiential learning will also be considered.
Recognition of Prior Learning: Yes.
Further information
Total Fees: €6300
Flexible learning courses are popular, and they fill on a first come, first served basis. There are two major intake periods throughout the academic year, September and January.
For January start courses, applications typically open in October, and for September start courses, applications typically open in February. Closing dates for applications are listed on the individual course webpage.
This programme focuses on the role of nutrition, sensory and taste science in human health and food product development. The programme is designed to provide students with evidence-based practice, and a firm grounding in the scientific method in the context of nutrition, sensory and taste science. The course is based on the latest scientific research into current sensory science techniques, functional foods, nutrition and health and taste science and best novel contemporary practice.
Who should apply?
This Masters programme is suitable for those with an interest in nutrition, sensory and taste science in human health and food product development. It is aimed at graduates who have already developed a real interest science and food, and are aiming to build on their knowledge, to improve their practical knowledge, and sensory skills in this burgeoning area of study.
What will I study?
Modules:
Principles of Food and Nutritional Science
Consumer and Trained Panel Sensory Science
Sensory Techniques for Nutrition Research
Food Packaging and Marketing for Product Development
Statistics for Sensory Science
Research Methods
Research Project 1
Research Project 2
The majority of modules on this programme use various types of continuous assessment as the primary assessment strategy.
Course Contacts
Admissions: learn.galwaymayo@atu.ie