The BSc (Hons) (Nutritional Sciences) Degree is of four years' duration. The programme includes a 24-week period of Work Placement in the Third Year.

In order to be admitted to the First University Examination in Nutritional Sciences a student must have satisfactorily attended, subsequent to entry to the programme, modules amounting to 60 credits as follows:

BC1001 Introduction to Biochemistry and the Biological Basis of Disease (5 credits)
BL1002 Cells, Biomolecules, Genetics and Evolution (5 credits)
BL1004 Physiology and Structure of Plants and Animals (5 credits)
CM1005 Introductory Chemistry for Food and Nutritional Sciences (15 credits)
MA1001 Calculus for Science Part 1 (5 credits)
MA1002 Calculus for Science Part 2 (5 credits)
NT1001 Introductory Nutrition (5 credits)
NT1002 Human Nutrition: Energy and Macronutrients (5 credits)
PY1010 Physics for Biological and Chemical Sciences (10 credits)

Examinations
Full details of regulations governing Examinations for each programme will be contained in the Marks and Standards 2022/2023 Book, and for each module in the Book of Modules, 2022/2023.

No student may register for Second Year Nutritional Sciences until the First University Examination in Nutritional Sciences has been passed. To be admitted to the Second University Examination in Nutritional Sciences a student must have satisfactorily attended the following modules amounting to 60 credits:

BC2001 Biomolecules (5 credits)
BC2002 Principles of Metabolic Pathways (5 credits)
FS2022 Introductory Food Chemistry: Food Constituents B (5 credits)
MB2005 Fundamentals of Microbiology (5 credits)
MB2006 Principles of Microbiology (5 credits)
ML2001 Introductory Molecular Biology (5 credits)
NT2002 Human Nutrition: Minerals and Vitamins (5 credits)
NT2003 Animal Nutrition (5 credits)
NT2009 Nutrition in Growth, Development and Ageing (5 credits)
PL2021 Introductory Physiology I (5 credits)
PL2022 Introductory Physiology II (5 credits)
ST2001 Introduction to Biostatistics (5 credits)

Examinations
Full details of regulations governing Examinations for each programme will be contained in the Marks and Standards 2022/2023 Book, and for each module in the Book of Modules, 2022/2023.

The Third Year Nutritional Sciences programme consists of taught modules to the value of 50 credits and Work Placement to the value of 10 credits. No student may register for Third Year Nutritional Sciences until the Second University Examination in Nutritional Sciences has been passed. To be admitted to the Third University Examination in Nutritional Sciences a student must have satisfactorily attended the following taught modules amounting to 50 credits:

FS3010 Science and Technology of Food Systems A (5 credits)
FS3011 Science and Technology of Food Systems B (5 credits)
FS3022 Sensory Evaluation for Food and Nutritional Sciences (5 credits)
MB3003 Food and Industrial Microbiology I (5 credits)
NT3001 Clinical Nutrition (5 credits)
NT3002 Food Toxicology (5 credits)
NT3009 Determinants of Food Choice and Eating Behaviour (5 credits)
NT3011 Research and Analytical Techniques in Nutrition (5 credits)
NT3012 Scientific Writing, Communication and Professional Skills (5 credits)
NT3014 Assessment of Nutritional Status (5 credits)

Notes:
The Third University Examination in Nutritional Sciences will be undertaken in March/April.

Work Placement
Students must also undertake a 24-week period of Work Placement (FS3001 - 10 credits) after the Third University Examination.

Students who do not secure a work placement position by April 30 each year, or who are debarred from examination in any module in Third Food Science Programme, will take FS3100 (10 credits).

Examinations
Full details of regulations governing Examinations for each programme will be contained in the Marks and Standards 2022/2023 Book, and for each module in the Book of Modules, 2022/2023.

The Fourth Year Nutritional Sciences programme consists of taught modules to the value of 50 credits and a Research Project (NT4006) to the value of 10 credits.

Students who fail or do not undertake FS3001 or FS3100 must repeat or take this module after the BSc (Hons) Nutritional Sciences Degree Examination has been completed.  To be allowed to graduate a student must have passed  either FS3001 or FS3100. To be admitted to the Fourth University Examination in Nutritional Sciences a student must have satisfactorily attended the following modules amounting to 60 credits:

MB3008 Immunology: Host Response to Pathogens (5 credits)
NT4002 Advanced Nutrient Metabolism (5 credits)
NT4004 Advanced Minerals and Trace Elements in Nutrition (5 credits)
NT4005 Emerging Issues in Nutrition (5 credits)
NT4006 Research Project (10 credits)
NT4008 Global Nutrition (5 credits)
NT4009 Advanced Vitamins and Bioactive Dietary Components (5 credits)
NT4011 Public Health Nutrition (5 credits)
NT4012 Sports and Exercise Nutrition (5 credits)
NT4013 Nutritional Epidemiology (5 credits)
NT4014 Sustainable Food Systems (5 credits)

Examinations
Full details of regulations governing Examinations for each programme will be contained in the Marks and Standards 2022/2023 Book, and for each module in the Book of Modules, 2022/2023.

Programme Learning Outcomes for BSc (Hons) (Nutritional Sciences) (NFQ Level 8, Major Award)
On successful completion of this programme, students should be able to:

• Apply current knowledge in nutritional science from the molecular, cellular and tissue levels to the whole person and to population groups to calculate food and nutrient requirements through the life-cycle in health and disease;
• Integrate current knowledge in nutritional physiology and biochemistry with a broader appreciation of eating behaviour and food consumption patterns to devise nutritional guidance for individuals and population groups for the maintenance of good health, in the context of authoritative dietary reference and food safety standards;
• Apply current knowledge in relation to the role of nutrition in animal health, welfare and productivity to formulate appropriate feeding regimens to meet a defined specification appropriate for an animal or groups of animals;
• Employ specialist experimental skills in nutritional sciences research and analysis;
• Identify and critically evaluate emerging knowledge in nutrition and use this as a basis for developing novel approaches to solving problems in varied workplace settings including industry, research/academia and the healthcare sector;
• Interpret and translate nutritional science meaningfully for various target audiences and communicate the science effectively;
• Promote the values of the discipline in all professional affairs, maintain the highest standards of professionalism, scientific integrity and accountability at all times and uphold the dignity and well-being of all clients;
• Work effectively as a nutrition professional either singly, in a team or a multi-disciplinary setting;
• Engage in professional development, reflection and life-long learning.