| Course Fee |
Expand+MSc Food, Nutrition & Health (X436) Part Time
EU/NONEU fee per credit - € 113.4
***Fees are subject to change
Based on the current per fee credit the overall cost for the 90 credit Masters is €9,810.00
Applicants who would like to t...
Hide-MSc Food, Nutrition & Health (X436) Part Time
EU/NONEU fee per credit - € 113.4
***Fees are subject to change
Based on the current per fee credit the overall cost for the 90 credit Masters is €9,810.00
Applicants who would like to take a stand-alone module may do so as an Occasional Student, and should contact the School of Agriculture and Food Science directly for further details on how to apply and cost per module. Email: foodonline@ucd.ie
NOTE: These fees are correct at time of publication and are for guidance only. Fees are subject to change. Official fees are as per UCD Fees website.
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| Course Content |
Expand+MSc Food, Nutrition & Health
Graduate Taught (level 9 nfq, credits 90)
The MSc Food, Nutrition and Health is aimed at graduates from a variety of disciplines who wish to develop their knowledge and understanding of food as it relates to human nutri...
Hide-MSc Food, Nutrition & Health
Graduate Taught (level 9 nfq, credits 90)
The MSc Food, Nutrition and Health is aimed at graduates from a variety of disciplines who wish to develop their knowledge and understanding of food as it relates to human nutrition and health.
The programme is suitable for graduates with no formal educational background in food science or nutrition, who wish to up-skill and become competent and employable in this increasingly important and rapidly evolving field.
This programme is delivered and assessed entirely on- line. The minimum registration to the MSc is two years, however students have four years in which to complete the programme thereby affording flexibility. The flexible and online format of the programme enables the majority of students enrolling on the programme to combine studying while in employment.
Hosted by the UCD School of Agriculture and Food Science, the Food, Nutrition and Health programme brings together academic and research staff from across UCD in health-related aspects of food research, including food science, human and public health nutrition, food production, biosystems engineering, food law, consumer behaviour and food safety.
Students will gain an understanding of 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. Upon completion of the MSc graduates will be able to apply this knowledge to address nutrition-related problems in different groups, cultures and societies.
Graduates will be educated to a high level in the science of food as it pertains to human nutrition and health.
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.
Programme Outcomes
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
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
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| Careers or Further Progression |
Expand+Careers & Employability
There are excellent job prospects for graduates in Food, Nutrition and Health with graduates working in a range of roles across the food industry, public health and regulatory agencies. Graduates have the distinct advantage o...
Hide-Careers & Employability
There are excellent job prospects for graduates in Food, Nutrition and Health with graduates working in a range of roles across the food industry, public health and regulatory agencies. Graduates have the distinct advantage of bringing a nutrition or health perspective to their roles.
Within the food industry graduates will work in areas such as product innovation, technical sales, product quality enhancement, nutrition and health promotion or food labelling regulation.
Graduate Roles include:
Product Innovation
Technical Sales
Production Quality Enhancement
Health Promotion
Food Regulation
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