Course Title: MSc in Applied Culinary Nutrition
The aim of this course is to provide graduates with the advanced knowledge, skills and competencies necessary to creatively and confidently innovate food production in food service for health and wellness, in line with current food and dietary trends.
For further information see the following articles:
Dublin students reinventing healthy food
Teaching chefs to serve up a healthier food future
Applicants are required to hold a Level 8 (honours) degree in a relevant discipline.
TU Dublin's policy on recognition of prior learning applies.
Applications will be considered from graduates holding a Level 7 (ordinary) degree in a related discipline who have gained sufficient industry experience to have achieved the equivalent learning as graduates from an appropriate Level 8 (honours) degree programme. Level 7 graduates who wish to apply under TU Dublin's policy on recognition of prior learning must provide details of their learning and experiences since graduation, as part of their application.
TU Dublin will invite applicants for an interview during which they will be examined as to their suitability for the course. Applicants holding a Level 7 degree need to demonstrate that they have worked applying skills which typically would be acquired at Level 8.
Graduates from the MSc in Applied Culinary Nutrition will develop scientific and culinary nutrition skills to work in diverse roles in the food sector including: food production and service, culinary innovation and food product development, food marketing, food science research, nutritional analysis, food consultancy.
Tuesdays and Wednesdays on campus.
Applications for this course will open in November 2024. For further information, please visit How To Apply.
Students can choose to exit with a Postgraduate Diploma on completion of 60 ECTS. Students who wish to achieve the MSc award will be eligible to do so on successful completion of all core modules and the dissertation.