MA European Studies (Double Degree)
The MA European Studies program at the University of Limerick offers a comprehensive ex...
Bachelor of Science in Food Science and Health
Limerick
INTAKE: September
Program Overview
The Bachelor of Science in Food Science and Health program at the University of Limerick is designed to provide students with a comprehensive understanding of the science behind food production, nutrition, and human health. This interdisciplinary program integrates principles from biology, chemistry, nutrition, and food technology to explore the relationship between food, health, and disease prevention. Students learn about food composition, food safety, food processing, nutritional biochemistry, and dietary strategies for promoting health and well-being. Through laboratory work, field trips, and industry placements, students gain practical skills and hands-on experience in food analysis, quality control, and research.
Curriculum: The curriculum of the Bachelor of Science in Food Science and Health program at the University of Limerick covers a wide range of topics related to food science, nutrition, and health. Core modules include food chemistry, food microbiology, food processing technology, human nutrition, and public health nutrition. Students also study topics such as food safety management, food law and regulation, sensory evaluation, and nutritional epidemiology. Practical components of the curriculum include laboratory sessions, food product development projects, and work placements in food industry settings.
Research Focus: Research is an integral part of the Bachelor of Science in Food Science and Health program at the University of Limerick. Faculty members are actively engaged in research projects related to food science, nutrition, and health promotion. Students have the opportunity to participate in research activities, work on research projects, and contribute to advancements in food science and nutrition through undergraduate research projects and internships. The program encourages critical thinking, problem-solving, and scientific inquiry to address current challenges in food production, nutrition, and public health.
Industry Engagement: The University of Limerick has strong connections with the food industry, providing students with valuable industry exposure and opportunities for professional development. The Bachelor of Science in Food Science and Health program includes industry placements, internships, and collaborative projects with food companies, research institutions, and government agencies. Students have the opportunity to work alongside industry professionals, gain hands-on experience in food production facilities, and apply theoretical knowledge to real-world industry challenges.
Global Perspective: The Bachelor of Science in Food Science and Health program at the University of Limerick emphasizes a global perspective, preparing students to address global food and health challenges. The curriculum includes modules on global food systems, food security, sustainable food production, and cultural influences on dietary patterns. Students learn about international food regulations, trade policies, and public health initiatives, allowing them to understand and address food-related issues from a global perspective. The university also facilitates international exchange programs, study abroad opportunities, and collaborative research projects with international partners, providing students with exposure to diverse food cultures and research methodologies worldwide.
Location
Limerick
Score
IELTS 6.5
Tuition Fee
€ 21000
Undergraduate Entry Requirements
Application Fee: € 50
Academic Qualifications: Applicants for undergraduate programs typically require a minimum academic achievement of 70% or above in their previous academic qualifications.
English Language Proficiency:
- IELTS: Overall band score of 6.0 or 6.5 with a minimum of 5.5 in each component.
- TOEFL: Overall score of 90 with a minimum of 21 in each section.
- PTE: Overall score of 61 with a minimum of 59 in each section.
- DET: Overall score of 120 with no section score below 110 is required.
Students must provide:
- academic marksheets & transcripts
- letters of recommendation
- a personal statement - SOP
- passport
- other supporting documents as required by the university.
It's important to note that entry requirements can vary by program and may change over time. Additionally, some programs may have additional requirements, such as interviews, portfolios, or work experience.
The University of Limerick (UL) is supporting the academic aspirations of international students by offering various scholarship opportunities that recognize academic excellence, talent, and diverse backgrounds.
Merit-Based Scholarships: UL provides a range of merit-based scholarships for international students based on academic achievements, varying from undergraduate to postgraduate levels. These scholarships are awarded to high-achieving students who demonstrate exceptional academic performance.
Country-Specific Scholarships: The university also offers scholarships specifically tailored to students from certain countries or regions. These scholarships aim to encourage diversity and attract exceptional talent from different parts of the world, providing financial support to deserving candidates.
Sports Scholarships: UL values sporting achievements and offers scholarships to international students who excel in sports. These scholarships support athletes pursuing their academic goals while representing the university in various sporting events.
Graduates of the Bachelor of Science in Food Science and Health program from the University of Limerick are equipped with a unique blend of scientific knowledge, technical skills, and practical experience that prepares them for diverse career opportunities in the food industry, nutrition sector, and public health organizations.
Food Technologist: Food technologists are responsible for developing and improving food products, processes, and packaging to ensure safety, quality, and consumer satisfaction. They conduct research, analyze food components, and implement new technologies to optimize production methods and meet regulatory standards. Food technologists may work for food manufacturers, research institutions, or regulatory agencies.
Nutritionist/Dietitian: Nutritionists and dietitians provide expert advice on nutrition, diet, and health to individuals, communities, and organizations. They assess dietary needs, develop personalized nutrition plans, and educate clients on healthy eating habits and lifestyle choices. Nutritionists and dietitians may work in hospitals, clinics, schools, public health agencies, or private practice settings.
Quality Assurance Officer: Quality assurance officers ensure that food products meet quality and safety standards throughout the production process. They monitor manufacturing practices, conduct inspections, and implement quality control procedures to prevent contamination, adulteration, and microbial growth. Quality assurance officers may work for food companies, regulatory agencies, or certification bodies.
Research Scientist: Research scientists conduct scientific studies and experiments to advance knowledge in the fields of food science, nutrition, and public health. They design research protocols, collect and analyze data, and publish findings in scientific journals or present them at conferences. Research scientists may work in academic institutions, government agencies, research laboratories, or private research organizations.
Food Safety Specialist: Food safety specialists develop and implement food safety programs and protocols to prevent foodborne illnesses and ensure compliance with food safety regulations. They conduct risk assessments, provide training on food safety practices, and investigate foodborne outbreaks and contamination incidents. Food safety specialists may work for government agencies, food manufacturers, or consulting firms.
Product Development Scientist: Product development scientists are responsible for conceptualizing, formulating, and commercializing new food products and recipes. They conduct market research, develop product prototypes, and optimize formulations based on consumer preferences and market trends. Product development scientists may work for food companies, research institutions, or consulting firms.
Public Health Advocate: Public health advocates promote policies and initiatives that improve food access, nutrition education, and health outcomes at the community and population levels. They advocate for legislation, develop health promotion campaigns, and collaborate with stakeholders to address food insecurity, obesity, and chronic disease prevention. Public health advocates may work for government agencies, non-profit organizations, or advocacy groups.
Regulatory Affairs Specialist: Regulatory affairs specialists ensure compliance with food regulations and standards set by government agencies and international bodies. They review product labels, submit regulatory filings, and liaise with regulatory authorities to obtain approvals for new food products and ingredients. Regulatory affairs specialists may work for food companies, regulatory agencies, or consulting firms.
Food Marketing Specialist: Food marketing specialists develop marketing strategies and campaigns to promote food products and brands to consumers. They conduct market research, identify target demographics, and create advertising, packaging, and promotional materials to attract and engage customers. Food marketing specialists may work for food companies, advertising agencies, or marketing firms.
Food Entrepreneur: Graduates of the Bachelor of Science in Food Science and Health program have the option to start their own food-related businesses, such as catering services, food product startups, or health food stores. As entrepreneurs, they can leverage their knowledge of food science, nutrition, and health to develop innovative products, establish unique brand identities, and contribute to the growing food industry.
