BSc (with Honors) in Food, Science and Health

Key Points

  • Work permit while you study

  • Post Graduation Work Permit for 12 months

  • Start dates: September

  • Duration: 4 years
  • Level 8 qualification

  • Type: Full Time
  • Hours: Daytime
  • Tuition Fee: From 16,465 € / year

Write to us for more information

This B.Sc. The Food and Health Sciences program prepares graduates for careers in Ireland’s largest industry. Approximately 40,000 people are employed in the food industry, which generates an annual gross production of approximately 15.6 billion euros. The Government has indicated that the food sector is of great strategic importance, capable of generating considerably more wealth and employment. Since there is a direct link between diet and health, consumers are becoming more health conscious and demanding higher quality foods that maintain health and prevent disease.

Program description

This Food and Health Sciences degree program has been developed to meet these needs among consumers, the food industry, academic and research organizations, and government agencies.

The study of the science of food and health will be challenging and rewarding. This degree program will combine the study of nutrition, human physiology, and the relationships between diet and health with the science and technology of classical foods.

This broad-based degree program covers topics such as:

  • food science and technology
  • food quality
  • food ingredients
  • Food Chemistry
  • Food microbiology
  • diet and health
  • food processing
  • Food safety
  • project management
  • Human nutrition
  • public health nutrition
  • advanced nutrient metabolism
  • Human physiology
  • food biotechnology

Program structure

Semester 1

  • Biology 1
  • General chemistry 1
  • Science Mathematics 1
  • Computer application for scientists 1.
  • Introduction to the science of food and health

Semester 2

  • Biology 2
  • Organic Chemistry 1
  • Principles of human nutrition
  • Physics for the environment and biosciences
  • General chemistry 2 (inorganic)
  • General chemistry 2 (physics)

Semester 3

  • Biomolecules
  • General microbiology
  • Organic Chemistry 2
  • Analytical chemistry 1
  • Anatomy and Physiology

Semester 4

  • Food Chemistry
  • Public Health Nutrition
  • Biochemistry 2
  • Analytical chemistry 2
  • Technology Mathematics 4

Semester 5

  • Microbial technology 2
  • Analytical Chemistry 3
  • Principles of food engineering
  • Food processing operations
  • Food quality
  • Research trends in health and nutrition

Semester 6

  • Cooperative education

Semester 7

  • Project 1
  • Milk proteins as food ingredients
  • Chemometry
  • Health and advanced nutrient metabolism


  • Effluent control: waste management 1
  • Exercise and health 1

Semester 8

  • Project 2
  • Food biotechnology
  • Food production systems
  • Advanced food chemistry
  • Food microbiology


  • Small Business Consulting
  • Accounting for financial decision making

A project carried out over the last year allows in-depth analysis of a relevant topic that gives you the opportunity to conduct independent research.

During the spring semester of the junior year and the summer after, a period of cooperative education provides industrial work experience in a food company.

Admission requirements

  • Applicants will require a baccalaureate degree officially translated into English.
  • IELTS 6.0 or higher (or its internationally recognized equivalent).
  • TOEFL 580 (on paper) or 90 (on the internet).
  • UL has approved the use of the Duolingo English Test (DET) as a temporary measure for the 2021/2 admission (due at the closing of the exam centers). The minimum requirement will be a DET score of 110. An interview may be required in conjunction with this for certain programs.

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