• » Bachelor of Science in Food Science & Nutrition

    Programme Title  Bachelor of Science in Food Science & Nutrition
    CAO Code  LY837
    LYIT internal code  
    Duration  3 Years ab initio
    Standard Code Places:  26
    National Framework Level  7
    Award Type  Major
    Awarding Body  LYIT, under Delegated Authority from HETAC
    Is this Programme for Me?
    This three year B.Sc. in Food Science and Nutrition has developed in response to the demands for graduates who combine a knowledge of food science with an understanding of human nutrition. Students on this course learn about food production and processing, and study the nutritional properties, quality and safety of food and food products. They also acquire knowledge of human biochemistry, anatomy and physiology and an understanding of nutritional requirements and dietary analysis.
    Health concerns over obesity, allergies, and the relationships between diet and disease have led to an increased emphasis the importance of good nutrition. As knowledge in the areas of nutrition and technology advances, and consumers adapt to changing lifestyles, the food industry is responding by developing a new generation of foods with emphasis on added value, nutritional content, and safety. These developments have created an increased demand for well-qualified graduates in Food Science and Nutrition by companies and agencies who recruit to areas such as food production, food analysis, health promotion, quality assurance, product development, and food safety.
    The B.Sc. in Food Science and Nutrition is a three-year programme, during which extensive time is spent in a range of well-equipped laboratories, including a specialist food technology laboratory containing pilot equipment for food production and processing. The first year of this programme provides a thorough grounding in all aspects of science as well as including modules on study and communication skills and information technology. The first year is common with other programmes in the science department and this allows potential students the option of changing their specialisation up to the end of their first year. In the second year students on this programme study Food Technology, Food Chemistry and Nutrition, Human Anatomy and Physiology, Biochemistry, and Food Microbiology as well as modules such as Instrumental Analysis which teaches practical techniques involved in food analysis. A valuable special feature of the programme is the six-week Industrial Placement. This placement takes place during the summer vacation between year 2 and year 3 and is assessed in the first semester of year 3. In the third year of the programme modules include Food Chemistry, Food Microbiology, Human Nutrition, and Health Promotion. The final year also includes modules on Research Methods and on Quality Assurance. At all stages practical and theoretical aspects of the modules offered will be integrated. Every effort is made to provide a learning environment in which the students' enthusiasm for their subject is fostered and their intellectual, personal, and practical skills developed.
    Minimum Academic Entry Requirements
    Grade D3 or higher in at least five ordinary level subjects at Leaving Certificate, including Maths and either Irish or English, or an equivalent qualification.
    • FETAC applicants click FETAC
    • Applicants presenting non-Irish exams as a basis for entry, please check the IOTCEF listing to search for the entry relevant to your country
    • Applicants who are interested in taking selected modules only from this programme and/or those interested in studying this programme in a part-time mode, click Part-time Study
    What will I have to study?
    Year/SemesterModulesMandatory/
    Elective    		No of creditsClass hours per week
     1/1  Cell Biology Mandatory  5  5
     Chemistry 1 Mandatory  5  5
     Physics 1 Mandatory  5  4
     Learning & Communication Skills for Scientists Mandatory  5  3
     Laboratory Safety & Health Mandatory  5  4
     Mathematical Skills for Science Mandatory  5  4
     1/2  Animal & Plant Biology Mandatory  5  5
     Chemistry 2: Fuels, Organic Chemistry & Biochemistry Mandatory  5  5
     Physics 2 Mandatory  5  5
     Calculus Skills for Science Mandatory  5  4
     Exploring Science Mandatory  5  4
     Information Technology for Science 1 Mandatory  5  3
    The modules taken in Semesters 1 and 2 are common to all courses in Science
     2/3  Biochemistry Mandatory  5  5
     Microbiology 1 Mandatory  5  5
     Food Technology I: Unit Operations & Plant Hygiene Mandatory  5  4
     Information Technology for Science 2 Mandatory  5  3
     Instrumental Analysis 1 Mandatory  5  5
     Food Chemistry & Nutrition 1 Mandatory  5  5
     2/4  Food Technology 2: Heat Preservation Operations Mandatory  5  4
     Food Microbiology 1 Mandatory  5  5
     Food Chemistry & Nutrition 2 Mandatory  5  5
     Anatomy & Physiology Mandatory  5  3
     Instrumental Analysis 2 Mandatory  5  5
     Nucleic Acids Mandatory  5  3
     3/5  Food Technology 3: Milk & Meat Technology Mandatory  5  5
     Food Microbiology 2 Mandatory  5  5
     Advanced Food Chemistry Mandatory  5  5
     Industrial Placement Mandatory  5  2
     Research Skills Mandatory  5  3
     Statistics Mandatory  5  3
     3/6  Food Technology 4: Plant Food Technology Mandatory  5  5
     Quality Assurance Mandatory  5  3
     Food Microbiology 3 Mandatory  5  5
     Scientific Literature Project Mandatory  5  3
     Health Promotion Mandatory  5  3
     Human Nutrition Mandatory  5  3
    Learning Outcomes
    Learning outcomes of this programme include the following. The graduate will
    • Be able to analyse and evaluate existing and emerging technologies in the field of Food Science
    • Have a thorough knowledge and understanding of dietary needs
    • Be able to carry out dietary analysis using the appropriate assessment tools and dietary software.
    • Understand the principles of instrumental techniques required for the analysis of biological samples
    • Have a sound knowledge of the fundamentals of biology, physics, chemistry, mathematics and information technology
    • Be aware of health and safety issues associated with a science laboratory
    • Have a clear knowledge of the chemical constituents of foods and food additives and an understanding of interactions between constituents
    • Be competent in the microbiological analysis and quality assurance of all major food types
    • Be familiar with normal human anatomy and physiology
    • Be familiar with techniques relevant to food microbiology, have a sound knowledge of the main areas of food microbiology and have competence in the microbiological analysis of major food types
    • Have a knowledge of food processing methods and have the ability to apply these to individual food products
    • Have developed, through Industrial Placement, confidence, self-reliance, a sense of responsibility and an ability to relate academic studies to current practice in the industry.
    • Have an understanding of the events involved in the digestion, absorption and metabolism of major nutrients
    • Understand the concepts of health promotion and its relevance to food science and nutrition
    • Have an appreciation of the application of statistical methods in quality control
    • Be able to relate academic studies to current practices in the food Industry through industrial placement
    • Be familiar with research methods and be able to communicate results of research in written and oral format.
    Are there follow-up Programmes Available?
    On successful completion of this programme learners may progress to an Honours Bachelor Degree at LYIT in Food Science and Nutrition.
    Graduates from this programme may also pursue further studies to Honours Degree level at other Universities in Ireland or abroad. Acceptance on any programmes is at the discretion of the college to which the candidate applies.
    Career Opportunities
    The Irish food industry is a successful and multi-faceted natural resource that plays a central role in the Irish economy. Food is our largest indigenous industry. Good Nutrition is of paramount importance to the health of the nation. Prospects for graduates trained in Food Science and Nutrition are excellent. The B.Sc. in Food Science and Nutrition programme produces graduates who are well prepared to work in both the private and public sector. Holders of the Bachelor of Science in Food Science and Nutrition are qualified to apply for a wide variety of technical and managerial positions in the food and agricultural industries, and also within the media and food retailing. Career opportunities include: production supervisor/manager, quality assurance technician or manager, college/research technician, product development technician or manager.
    This course begins in September each year. How to Apply
    FOR FURTHER INFORMATION:
  • Contact: Dr Anne Nelson Head of Department of Science, Letterkenny Institute of Technology by
  • E- Mail: anne.nelson@lyit.ie
  • Telephone: (074) 918 6302