Nutrition And Health Science (bsc Honours) in Cork Institute of Technology, Ireland

Nutrition And Health Science (bsc Honours) in Cork Institute of Technology

Course summary

This course is designed to meet the need for scientists with technical competency in the design, development, production, analysis and upgrading of products that are involved in the maintenance, restoration and promotion of human health and wellbeing. Graduates will be able to apply their understanding of human nutrition and its role in health and disease to various sectors of the food and health industry and identify and address nutrition-related problems in individuals and populations. The Nutrition and Health Science undergraduate programme in CIT is science-based, with an emphasis on the evidence-base and best practice. The programme is one of only three undergraduate programmes in the Republic of Ireland accredited by the Association for Nutrition (AfN, AC290).

First and second year modules provide the student with a strong foundation in biological science modules such as microbiology, biochemistry, biotechnology, as well as nutrition modules including fundamentals of human nutrition, nutritional analysis methodologies and food and health science.

Third and fourth year cover more specialised topics such as nutrition communication, nutritional epidemiology, clinical nutrition, functional foods, food regulation and innovation and food and healthcare chemistry, toxicology and microbiology. The lectures are supplemented with relevant case studies, projects, assignments and there is a strong focus on gaining in depth practical experience in the laboratory.

Career

A graduate of this course will be employable in Food, Nutrition, Healthcare and Animal Feed industries, in sectors including research, new product development, production, nutritional analysis, quality assurance, food/nutrition communication and marketing.

Potential Areas of Employment

• Research scientist in food and related healthcare industries
• New product development, production and marketing in food and related healthcare industries
• Food safety and food regulation in food industry and governmental agencies
• Nutrition communication in food information organisations
• Quality assurance