The MSc Food, Nutrition and Health is aimed at graduates from a variety of disciplines and the programme is suitable for both science and non-science graduates. Students will be educated on the fundamentals of food science and nutrition after which the curriculum enables students to choose topics for more detailed focus.

 

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.