Bachelor of Science (Honours) in Food Science

• TU881 Food Science - Highlights
• TU881 Food Science - Programme Overview

Food Science is a multi-disciplinary field that uses knowledge of chemistry, biology, nutrition, microbiology and engineering. Food scientists are interested in the design and development of healthy, safe, nutritious and sustainable foods. One of the benefits of being a food scientist is that your qualification opens up a wide variety of exciting career opportunities, both within the food sector and outside. As a Food scientist you could find yourself testing the microbiological safety of a food, measuring protein content or formulating a food product to reduce salt, sugar and fat. Food scientists also develop new products, work in regulation, nutritional analysis and food engineering.

The Food Science programme here in TU Dublin will develop your scientific knowledge while also developing strong practical skills sought by employers. Practical work in our dedicated labs for food analysis, new product development, food chemistry, food microbiology and sensory science allows students to develop excellent laboratory skills. Field trips in each of the four years of the programme helps you to put theory into practice.

Year 1 of the programme focuses on developing a strong foundation in the core sciences and maths. You will also study introductory modules in Nutrition and Microbiology as well as a new module in food sustainability. Year 2 introduces several food science modules such as Food Chemistry, Food Ingredients, Food Process Technology and Sensory Evaluation. Year 3 deepens your knowledge of food safety while one of the highlights of the semester is the opportunity to develop a brand new food product from idea to product launch in the Product Development module.

If English is not your first language you will need to provide evidence of your English language proficiency as detailed on our website. Applicants for this course should have a minimum IELTS (Academic Version) English Proficiency of 6 overall (or equivalent) with nothing less than 6 in each component.