BSc (Honors) in Nutrition Science

Key Points

  • Work permit while you study

  • Post Graduation Work Permit for 12 months

  • Start dates: September
    Please note that applications for the 2020/2021 academic year will open in December 2020 and close on May 31, 2021

  • Duration: 4 years
  • Level 8 qualification

  • Type: Full Time
  • Hours: Daytime
  • Enrollment Rate: From 22,130 / year

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Program description

The BSc Nutritional Sciences combines a number of scientific disciplines to provide an in-depth understanding of the role of diet and nutrition in health and in the prevention of major diseases such as cardiovascular disease , cancer, diabetes and osteoporosis.

The science of nutrition is the study of food as it impacts our health and deals with the provision of food and nutrients to the body to facilitate optimal physical and mental development and maintaining health throughout life.

The course will provide you with a comprehensive understanding of the relationship between diet and health and you will learn how to apply this knowledge to providing nutritional counseling to the public, as well as providing safe food , healthy and nutritious for the consumer.

A six-month job is an integral part of the course in Year 3.

An application for course accreditation by the UK Nutrition Association is under review.

At the end of the course you will be able to:

  • Apply current knowledge in nutrition science from a molecular, cellular and tissue level to the whole person and to population groups to calculate food and nutrient requirements throughout the life cycle in health and disease.
  • Prepare nutritional guidelines for individuals and population groups for the maintenance of good health, in the context of authorized dietary references and food safety standards.
  • employ specialized experimental skills in nutritional research and analysis.
  • Identify and critically evaluate emerging knowledge in nutrition and use it as a basis for developing novel approaches to solving problems in the industry, research / academia, health and other sectors.
  • interpret and translate nutritional science in a meaningful way and communicate science effectively
  • work effectively as a nutrition professional.

Why choose this course

This course combines basic science, food science, human biology, and nutrition in a unique and engaging way to give you the knowledge, skills, and training you need. to work as a nutritional scientist.

As a nutritional scientist, you will increase your understanding of the relationship between diet, health, and disease through research, and apply that knowledge through the provision of nutritional advice solid and healthy, healthy and nutritious food to consumers.

Teachers are internationally recognized researchers and deeply committed to excellence in teaching.

Graduates have excellent opportunities for employment and further professional specialization.

Information about skills and careers

Nutritional Science graduates are equipped to work in a wide range of industries and other areas of responsibility including:

  • Food
  • Pharmaceuticals
  • Health care
  • Government and non-government agencies

Program structure


  • Biology
  • Chemistry
  • Physics
  • Mathematics
  • Introductory nutrition
  • Macronutrients and Human Nutrition.


  • Human nutrition (for example, minerals and vitamins, nutrition in growth, development and aging) < / li>
  • Animal nutrition
  • Biological Sciences
  • Biochemistry
  • Physiology
  • Molecular Biology
  • Food Chemistry
  • Food microbiology
  • Biostatistics.

It will focus on aspects of human nutrition, including:

  • Physiological functions of nutrients
  • Effects of nutrient deficiencies and excess
  • Clinical Nutrition
  • Assessment of nutritional status
  • Nutrient composition and food safety
  • Relationship of food intake to health
  • Impact of the genome on nutrient needs
  • Public Health Nutrition
  • International Nutrition
  • Sports nutrition
  • Research project in the area of ​​nutrition
  • Toxicology
  • Immunology
  • Sensory science.

These courses are complemented by courses in Food Science and Technology and Food Microbiology.

Approximately 300 hours of lectures, 100 hours of practices and 58 hours of tutorials in Biology, Chemistry, Nutrition, Mathematics and Physics.

Approximately 234 teaching hours, 126 hours of practical and self-study in Biochemistry, Food Chemistry, Microbiology, Molecular Biology, Nutrition, Physiology and Statistics.

Approximately 204 teaching hours, 66 hours of practical and self-study, and eight hours of tutoring in Food Sciences, Microbiology and Nutrition. You will also undertake a library project.

Approximately 222 hours of lectures, 12 hours of practicals, 12 hours of directed or self-directed study, a 14-week laboratory research project and seminars in Immunology, Nutrition and Toxicology.

Written exams will take place before Christmas and in May. Not all modules will have formal exams. Many modules use other types of assessment, including semester multiple-choice question exams and lab reviews. Some modules will have a project report as the main output of the module and this will also be evaluated.

Admission requirements

  • The minimum requirement 1 x H4, 1 x H5, 4 x O6 / H7; Math and lab science courses are required.
  • For international candidates, the foreign equivalent is required. In addition, an official degree translated into English will be required.
  • IELTS 6.5, with no less than 6 in any component (or its internationally recognized equivalent).

Learn more about our educational offer

University College Cork

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