Expand+To qualify for direct entry into this programme, a standard applicant must hold an Honours degree (Level 8), with evidence of a 2:2, or higher, in any of the following areas:

Life Sciences, Food Science, Human Nutrition, Sports Science, Chemistry,...

Hide-To qualify for direct entry into this programme, a standard applicant must hold an Honours degree (Level 8), with evidence of a 2:2, or higher, in any of the following areas:

Life Sciences, Food Science, Human Nutrition, Sports Science, Chemistry, Chemical Engineering, Home Economics or Recognition of Prior Learning (RPL) in a cognate discipline of study. Where English is not their first language, students are required to have an appropriate score in an approved examination in English language, such as IELTS.

Applicants with other qualifications and with relevant work experience may also be considered through ATU Sligo’s Recognised Prior Learning (RPL) process. RPL is a process that may allow you to gain admission to a programme or to receive exemptions / credit from some parts of a programme based on demonstrated learning that you may have achieved through another programme of study or through your work and career. Further information is available through www.myexperience.ie which our dedicated RPL portal or by contacting our admissions team at admissions@itsligo.ie

Expand+Consumer trends and global markets for the foods we eat are continually changing. The food choices made by consumers are often influenced by a number of key factors such as nutritional value, health benefits, production practices, food security and s...

Hide-Consumer trends and global markets for the foods we eat are continually changing. The food choices made by consumers are often influenced by a number of key factors such as nutritional value, health benefits, production practices, food security and sustainability. In light of this, the duty lies with the Food Industry to develop and deliver safe quality foods that meet consumer demands. Product development is at the core of any thriving food business, ensuring continued innovation, market growth, competitiveness and sustainability. Highly skilled food product development specialists are paramount to this success.

What will you study?
Food Product Development (NUTR09029)
Will provide you with the skills required to conduct effective market research strategies (e.g., focus groups and sensory evaluation) that are necessary for the successful development of sustainable new foods, beverages, and nutraceuticals.

Food Business, Innovation & Entrepreneurship (FOOD09008)
Will provide you with the business acumen required to link food product development to business. The module will enable you to analyse current food market trends and identify opportunities to develop niche products in emerging markets to meet consumer needs. This module will ensure you understand the importance of not only the micro-environment of their business, but also the macro-environment, into which they are launching.

Nutrition Through the Lifestages (NUTR09032)
Will develop your understanding for the various nutritional requirements of key demographic groups within local and global populations. Subsequently, you will be able to identify niche opportunities to create novel and/ or innovative innovative foods, beverages, and nutraceuticals.

Food Chemistry & Analysis (FOOD09015)
Will provide you with the scientific understanding behind food composition, the role of additives, shelf-life and effects of processing on their respective food products.

Current & Emerging Trends in Food Technology (FOOD09017)
Will raise your awareness and understanding of cutting-edge technologies and trends in food processing, packaging and biotechnology.

Food Quality, Safety & Legislation (FOOD09007)
Will raise your awareness for the technical specifications and policy governing product safety, packaging, labelling, additives, health and nutrition claims.

Course Delivery:

This course will be delivered primarily online. However, on campus attendance may be required for:

Programme induction.
Students may be required to complete onsite (ATU Sligo) practical classes during one designated week of the Semester 2. The dates will be communicated to the students at the start of each academic semester.

Students may be required to complete onsite (ATU Sligo) workshops during a designated week of the Semester 1 & 2. The dates will be communicated to the students at the start of each academic semester.

Key Course Information
The specific objectives of the programme are to provide graduates with the skills to:

Demonstrate thorough understanding of food science, nutrition, concepts of product development, sensory evaluation, innovation and entrepreneurship in order to apply them on the production of food products and nutraceuticals.

Research and develop novel food products, beverages and nutraceuticals within the Food Sector.

Develop food products covering the nutritional needs of different population groups.

Understand and maintain an in-depth working knowledge of the legislation to guide innovation and product development.
Formulate, present and defend scientific information in a variety of forms to stakeholders in the food industry including internal personnel and the public.

Interpret, synthesise and integrate core aspects of a food and drink production process from concept to launch.

Critically assess the incorporation of functional ingredients and use novel technologies during the development of food products and nutraceuticals.

Work effectively in a food and drink environment by acting autonomously and thinking independently when developing food products and nutraceuticals.

Participate effectively in a complex team of professionals from a variety of backgrounds to solve complex problems in product development.

How many study hours should students set aside each week for this programme (including attendance at live classes)?

Semester 1
5 hours/ week live lectures
1 hour/ week workshops
12 hours/ independent learning

Semester 2
4 hours/ week live lectures
1.5 hours/week practical classes
2 hours/ week workshops
12 hours/ week independent learning

Will there be additional reading during the course?
Lecturers will direct students to relevant extra reading materials to further their learning in the area.