This course is designed to meet the need for scientists with technical competency in the design, development, production, analysis and upgrading of products that are involved in the maintenance, restoration and promotion of human health and wellbeing. Graduates will be able to apply their understanding of human nutrition and its role in health and disease to various sectors of the food and health industry and identify and address nutrition-related problems in individuals and populations. The Nutrition and Health Science undergraduate programme in CIT is science-based, with an emphasis on the evidence-base and best practice. The programme is one of only three undergraduate programmes in the Republic of Ireland accredited by the Association for Nutrition (AfN, AC290).
First and second year modules provide the student with a strong foundation in biological science modules such as microbiology, biochemistry, biotechnology, as well as nutrition modules including fundamentals of human nutrition, nutritional analysis methodologies and food and health science.
Third and fourth year cover more specialised topics such as nutrition communication, nutritional epidemiology, clinical nutrition, functional foods, food regulation and innovation and food and healthcare chemistry, toxicology and microbiology. The lectures are supplemented with relevant case studies, projects, assignments and there is a strong focus on gaining in depth practical experience in the laboratory.
The work placement module is an integral and essential part of the course programme in which the student is introduced to a structured work environment. The student develops an understanding of the organisation, practices and procedures current in the organisation and the area of activity in which it is involved.Work placement takes place in Year 3 for a minimum of 16 weeks.
This honours degree programme is accredited by the Association for Nutrition [A1] (AfN, AC290).
AfN holds the UK Voluntary Register of Nutritionists (UKVRN), a register of competent, qualified nutrition professionals who meet AfN standards for scientific, evidence-based nutrition. Students who enter the Nutrition and Health Science degree programme from September 2018, are eligible to apply for direct entry to the UKVRN as Registered Associate Nutritionists.
Programme accreditation by the AfN assures students that they will gain appropriate knowledge and skills under the direction of competent, qualified and respected professionals, committed to producing well-trained professional nutritionists. CIT is one of two AfN accredited programmes offered in the Republic of Ireland.
Accreditation of the programme by AfN will give graduates a competitive advantage in the growing and competitive Food and Nutrition job market. Associating with AfN can also provide graduates with networking opportunities, a professional pride and identify to further enhance their careers.
For details, see http://biologicalsciences.cit.ie
This course is an excellent platform for further studies, both in terms of short add-on courses, and more structured postgraduate degrees such as Master of Science and PhD programmes. Nutrition & Health Science Degree graduates have many opportunities to engage in continued education and training (e.g. Dietetics).
Can I become a Dietician from CR 333?
Completion of the BSc (Honours) in Nutrition & Health Science does not qualify the graduate to practice as a Dietician. However, graduates of the course CR 333 can undertake further studies in other third-level institutes to pursue a career as a Dietician.
What personal skills are most suited to the course and subsequent careers?
Individuals pursuing a career in Nutrition & Health Science should be dedicated, logical, analytically minded, good with people, a team player, have good attention to detail and excellent organisational skills.
Product Development Specialist
“I graduated from the BSc (Hons) in Nutrition and Health Science at CIT in 2014. The programme covered a range of Biological Sciences subjects, with a focus on nutrition and food in relation to health. In third year, I completed my work placement at the Nestlé Development Centre, which advanced my analytical techniques learned in CIT and provided me with invaluable industry exposure.
During my final year, I was accepted onto the Dairygold Graduate Programme, where I worked as an R&D graduate for 6 months. I then secured a position as a Research Officer with the Nestlé Development Centre and within 3 years, I got a permanent position as Product Development Specialist with Nestlé, where my role is focused on new product development of Infant Formula, Follow-on Formulas, Growing-Up Milks and Maternal Milks. Working with Nestlé, the largest food company in the world, provides me with the opportunity to travel to Nestlé centres globally and network with cross-disciplinary project teams.”
PhD Researcher in Nutrition Science, CIT 2016 Graduate
“I chose to study Nutrition and Health Science as I have always had an interest in the role of nutrition in health and well-being. I also realised that as a graduate of the programme there would potentially be a range of career options open to me in areas of food and nutrition science, R&D, production and quality and also options for further study.
In third year, I completed my work placement in the Bon Secours Hospital, Cork, where I analysed the nutritional content of meals provided to patients. Work placement provided me with valuable work experience and allowed me to implement and further the knowledge and skills acquired in CIT. It was also a great opportunity to make industry contacts. In my final year, I carried out my research project in the Centre for Research in Advanced Therapeutic Engineering (CREATE) in CIT, on the isolation and characterisation of Listeria species from the environment. In addition to increasing my knowledge, my final year project, helped me identify that I enjoyed research and I became interested in pursuing a postgraduate qualification.
After completing my degree, I was awarded a RÍSAM PhD Scholarship by CIT and I am currently a PhD candidate in Nutrition Science in the Department of Biological Sciences. My research focuses on investigating the potential of cheese products to promote healthy ageing and developing novel cheese products. It involves a range of techniques including biochemical and cell-based bioassays, as well as data handling and statistical analysis.”