• » 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 introducing key skills that are transferable to future employment opportunities. The first year is common with some 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 Nutrition, Biochemistry, and Microbiology as well as modules such as Instrumentation which teaches practical techniques involved in food analysis. In the third year of the programme modules include Food Chemistry, Food Microbiology, Dietary Analysis and Sports Nutrition. The final year also includes modules on Research Methods and Quality Management. 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  Introductory Biology Mandatory  5  5
     Chemistry 1 Mandatory  5  5
     Physics 1 Mandatory  5  5
     Mathematical Skills for Science 1 Mandatory  5  4
     Transferable Skills 1 Mandatory  10  6
     1/2  Animal & Plant Biology Mandatory  5  5
     Chemistry 2: Fuels, Organic Chemistry & Biochemistry Mandatory  5  5
     Physics 2 Mandatory  5  5
     Mathematical Skills for Science 2 Mandatory  5  4
     Introductory Biology Mandatory  5  5
     2/3  Food Chemistry Mandatory  5  4
     Food Technology 1 : Unit Operations Mandatory  10  7
     Fundamentals of Microbiology Mandatory  10  7
     Food Instrumentation 1 Mandatory  5  4
     2/4  Data Methods for Science Mandatory  5  4
     Human Nutrition Mandatory  10  7
     Biochemistry Mandatory  10  7
     Food Instrumentation 2 Mandatory  5  4
     3/5  Food Technology 2: Milk & Meat Technology Mandatory  10  6
     Food Microbiology Mandatory  10  7
     Research Skills Mandatory  5  3
     Sports Nutrition Mandatory  5  3
     3/6  Food Technology : Cereals, Fruit and Vegetables Mandatory  10  6
     Quality Management Mandatory  5  4
     Dietary Evaluation Mandatory  5  3
     Advanced Food Chemistry Mandatory  10  7
    Learning Outcomes
    On completion of this programme the graduate will have:
    • Knowledge and understanding of the fundamental principles of physics, chemistry, biology, microbiology and biochemistry;
    • Specific knowledge and understanding of specific theories, concepts and principles in food microbiology, food chemistry, food technology, food analysis, food safety and human nutrition;
    • The ability to apply and integrate conceptual and theoretical information relating to the skills above;
    • Acquired methods for generating, processing, interpreting and presenting information in the areas above;
    • The skills required to identify, define and resolve routine problems in the food science area;
    • The skills required to make decisions and justify those decisions in relation to the task;
    • The ability to recognise best-practice across a range of legal and ethical areas;
    • The ability to plan and organise work and interact effectively as part of a team;
    • The ability to develop and formalise original ideas using a range of tools;
    • The ability to demonstrate specialist skills required for working in food science and allied industries;
    • The skills to discuss scientific issues in the area of food science and nutrition and related areas in a social, economic and cultural context;
    • Acquired the skills to demonstrate an awareness of current issues of concern to society and an appreciation of the ethical issues involved in the areas of food safety, food production, nutritional assessment and requirements and health promotion.
    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.
    For articles which you may find helpful see: here
    This course begins in September each year. How to Apply
    FOR FURTHER INFORMATION:
    • Contact: Dr. Joanne Gallagher, Head of Department of Science, Letterkenny Institute of Technology
    • E- Mail: joanne.gallagher@lyit.ie
    • Telephone: (074) 918 6302

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