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Food Science and Nutrition
Bachelor of Science
Course Details
Course Code | LY_SFODN_D |
---|---|
Level | 7 |
Duration | 3 Years |
Credits | 180 |
Method of Delivery | On-campus |
Campus Locations | Donegal – Letterkenny |
Mode of Delivery | Full Time |
Work placement | Yes |

Course Overview
Food science and nutrition is at the centre of everyone’s life, every day. What we eat, how our food is made and developed, and how our diets affect out bodies is at the forefront of this course. This programme provides learners with a broad knowledge of food science and in particular food and nutrition. Students gain a deep understanding about the relationship between diet and disease, and how changing consumer lifestyles can impact on our health, as well as how the modern food industry operates. Students also learn about food production and processing, and study the nutritional properties, quality and safety of food products, acquiring a knowledge of human biochemistry, nutrition and dietary analysis.
Course Details
Year 1
Semester | Module Details | Credits | Mandatory / Elective |
---|---|---|---|
1 |
Introductory BiologyThis module will introduce the learner to the fundamentals of biology including the structure and functions of prokaryotic and eukaryotic cells and the characteristics of the major biomolecules. It will also provide an introduction to genetics. Learning Outcomes 1. Describe the structural features of prokaryotic and eukaryotic cells and the functions of cell organelles. |
05 | Mandatory |
1 |
Chemistry 1This module will introduce the student to the fundamental concepts of chemistry. It will enable students to acquire theoretical and practical knowledge in basic chemical principles and apply it to better understanding of the main components of the chemistry . Learning Outcomes 1. Describe and explain the structure of atoms and molecules. |
05 | Mandatory |
1 |
Physics 1This module will introduce students to the concepts and laws associated with the study of kinematics, dynamic, linear momentum, work, energy, power, equilibrium, density, pressure, kinetic theory, temperature and heat. Theory lectures will be supported by an appropriate suite of practical investigations and related mathematical problems. Learning Outcomes 1. Explain the difference between vector and scalar quantities; define and understand the various physical laws and equations associated with mechanics, motion, energy, work and power. |
05 | Mandatory |
1 |
Math Skills for Science 1To introduce learners to concepts of measurement and data, and methods for the representation, exploration, and management of such data. Mathematical skills are raised and covered as data context requires. This module integrates real-world examples of mathematical tools at work in the laboratory. Learning Outcomes 1. Describe the Process of Measurement and the Properties of Data. Apply Numerical and Algebraic Skills in specific laboratory contexts: – Dilutions 5. Perform exploratory analysis of scientific data using Jamovi . |
05 | Mandatory |
1 |
Transferable Skills 1This module provides the learner with skills that facilitate strategies for lifelong learning in the scientific environment. Learning Outcomes 1. Define own learning style and develop survival strategies for study at undergraduate level. |
05 | Mandatory |
1 |
Laboratory Skills & SafetyThis module will provide the learner with skills that facilitate strategies for lifelong learning in basic laboratory skills and safe laboratory practices. Learning Outcomes 1. Understand the importance of scientific units and measurement. |
05 | Mandatory |
2 |
Animal & Plant BiologyThis module will introduce the learner to the diversity of the animal kingdom by studying the classification, evolutionary trends and physiological characteristics of a range of animal phyla. Features of the plant kingdom will also be explored with emphasis on the physiological processes of flowering plants. Learning Outcomes 1. Explain the criteria used in the classification of living organisms. |
05 | Mandatory |
2 |
Chemistry 2This module will introduce the student to the fundamental concepts of organic chemistry. It will cover areas of aliphatic and aromatic chemistry, including structure, reactivity, functional group inter-conversion and reactions. It will broaden and deepen the learner's knowledge of organic compounds and their applications in everyday life. Learning Outcomes 1. Identify functional groups and name simple organic molecules. |
05 | Mandatory |
2 |
Physics 2This module builds on the ideas and methods of Maths Skills for Science 1 in relevant contexts, and to lay the foundation for the inferential procedures of the Data Methods module of Semester 4. Learning Outcomes 1. Apply power transformations to linearize scatterplots of two numerical variables. 3. Describe ideas and methods of data production. |
05 | Mandatory |
2 |
Mathematical Skills for Science 2This module builds on the ideas and methods of Maths Skills for Science 1 in relevant contexts, and to lay the foundation for the inferential procedures of the Data Methods module of Semester 4. Learning Outcomes 1. Apply power transformations to linearize scatterplots of two numerical variables. 3. Describe ideas and methods of data production. |
05 | Mandatory |
2 |
Communications and IT for ScienceThis module provides the learner with skills that facilitate strategies for lifelong learning in the scientific environment. Learning Outcomes 1. Develop a systematic approach to researching a topic within the realm of science. |
05 | Mandatory |
2 |
Science and SocietyThis module will introduce the learners to the concept of how scientific ideas get translated into scientific knowledge and in turn discoveries and developments. The module will explore how scientific developments have impacts society and societal attitudes both historically and recently. The module will consider ethical issues surrounding scientific advances. All learners will be introduced to current topics in Food Science and Nutrition, Pharmaceutical and Medicinal Science and Bioscience. Learning Outcomes 1. Discuss the process of scientific discovery and societal attitudes to discovery, historical and currently. |
05 | Mandatory |
Year 2
Semester | Module Details | Credits | Mandatory / Elective |
---|---|---|---|
1 |
Anatomy and PhysiologyThis module introduces the learner to normal human anatomy and physiology through the study of tissues, organs and systems. It will explain how homeostasis is maintained within these body systems. Learning Outcomes 1. Describe the anatomical characteristics of human tissues, organs and systems. |
05 | Mandatory |
1 |
Food TechnologyFood Technology introduces students to some of the basic food technology concepts and unit operations required for working in the food industry. The subject involves a study of the structure and use of food processing equipment and how food processing operations are controlled and monitored. Learning Outcomes 1. Complete a series of unit operations on foods. |
05 | Mandatory |
1 |
BiochemistryThis module will introduce the learner to the major classes of bio-macromolecules encountered in biochemistry. It will provide an understanding of the structural, chemical and functional properties associated with these macromolecules. Learning Outcomes 1. Describe the structures of the major types of carbohydrates, lipids, proteins and nucleic acids. |
10 | Mandatory |
1 |
Food InstrumentationThis mThis module will introduce the learner to the theory and practice of instrumental analysis involving spectrometry, electroanalytical and chromatographic techniques. It lists and describes some of the more routine types of spectrometric and electrochemical methods employed by food scientists and will allow the students to describe and compare the separation methods that can be applied to food analysis. Learning Outcomes 1. Explain the principles underlying each of the analytical methods outlined. |
05 | Mandatory |
1 |
Food ChemistryThe module will focus on the various types of food additives used within the food industry with particular attention being given to their specific effects within foods. It will equip the learner with the necessary technical expertise to perform a number of traditional standard analytical procedures used in the food industry. Learning Outcomes 1. Understand the importance of nutritional food labelling. |
05 | Mandatory |
2 |
Plant Food TechnologyPlant Food Technology is a study of the ingredients used and the design and control of the processes involved in the production of foods using cereals, fruit and vegetables. It involves a study of the processes used to preserve and maintain the quality of fruit, vegetables, and cereal based products. Learning Outcomes 1. Demonstrate a knowledge of the composition of cereals, fruits and vegetables to design and modify processes to preserve and maintain quality of products from the same. |
10 | Mandatory |
2 |
Human NutritionHuman Nutrition is a study of how foods are digested, absorbed and used to produce energy through metabolic processes. It involves a study of how these processes are controlled and regulated and looks at the functions of macro and micronutrients in the body and the consequences of excess or deficiency of these nutrients. Learning Outcomes 1. Explain and demonstrate how carbohydrates , lipids and proteins are digested, absorbed, transported and s tored in the human body and relate to this the variation in bioavailability of different nutrients; |
05 | Mandatory |
2 |
Fundamentals of MicrobiologyThe module aims to introduce prokaryotic and eukaryotic microorganisms, factors influencing their growth and survival and methods to control their proliferation. The learner will be familiarised with the methods used for cultivation, identification and enumeration of microorganisms. Learning Outcomes 1. Characterise the structure of prokaryotic and eukaryotic microorganisms and viruses. |
10 | Mandatory |
2 |
Data Methods for ScienceWorking with real datasets from biology, physiology, health, nutrition, chemistry, ecology, and microbiology, this module will develop competency in methods used in probability-based statistical inference. Learning Outcomes 1. Explain the concept of a Sampling Distribution and the Basic Reasoning of Statistical Inference. |
05 | Mandatory |
Year 3
Semester | Module Details | Credits | Mandatory / Elective |
---|---|---|---|
1 |
Quality Systems & AuditingThis module will give the students an in-depth knowledge of quality management systems which are widely used within the food industry. Student will gain an understanding of audit types and the resources required to carry out a successful audit. Learning Outcomes 1. Examine and discuss the different quality and environmental management systems involved in food production. |
05 | Mandatory |
1 |
Dietary EvaluationDietary Evaluation is a study of how the human diet of individuals and populations can be assessed and the recommendations and guidelines available for use in this assessment process and to assist in ensuring a healthy balanced diet. It involves the study of other nutritional assessment methods and European nutritional labelling regulations. Learning Outcomes 1. Distinguish, locate, interpret and use recommendations for daily allowances of individual nutrient intakes and general guidelines for populations and, outline how they are produced and what their limitations are. |
05 | Mandatory |
1 |
Food MicrobiologyThis module will equip the learner with a solid foundation in the microbiology of foods, ranging from indigenous microorganisms associated with foods, and those used in the production of foods to those associated with food spoilage and decay of foods. Emphasis will be placed on knowledge of pathogenic organisms associated with foods and the standards in place to ensure production of foods safe for human consumption. Learning Outcomes 1. Discuss microbial standards involved in production of food. |
10 | Mandatory |
1 |
Dairy and Meat TechnologyThis module will give students an in-depth understanding of the unit operations and processing techniques involved in the processing of milk, meat and the production of associated value-added products. Students will develop a competence in the production of dairy and meat products and the use of appropriate food processing equipment. Industrial visits will be employed to reinforce student learning and enhance their understanding of processing patterns used the dairy and meat sectors. Learning Outcomes 1. Explain and recognise the importance of time temperature combinations with regard to the safety and preservation of processed food products within the dairy and meat sectors. |
10 | Mandatory |
2 |
Work PlacementThis module will introduce the learner to operational experience in a professional working environment. During the placement, the learner will develop professional skills and will have the opportunity to apply their theoretical knowledge and practical laboratory skills to a professional setting and critically engage with and reflect on learning and career development. The placement should typically last twelve weeks. Learning Outcomes 1. Critically analyse the enterprise, its culture and organisation. |
30 | Mandatory |
Progression
Download a prospectus
Entry Requirements
Careers
Further Information
Contact Information
Dr Kim McFadden
Head of Department
T: +353 (0)74 9186230
E: kim.mcfadden@atu.ie
Life & Physical Sciences