Principles of Food and Nutritional Science


This module provides an introduction to food and nutritional science. It includes an overview of the basic food constituents and their importance in a healthy diet. The module will deliver an introduction to the role of diet in a number of Western diseases alongside public health strategies to try and reduce their incidence.The module will also introduce the students to the nutritional composition of foods and analytical methods for assessing dietary intake. The module will familiarise students with the practical methods of food processing, food development and sensory analysis.

Learning Outcomes

  1. Demonstrate a working knowledge of the macro- and micronutrients and their composition in the major food groups.

  2. Analyse diets using computer software and food composition tables.

  3. Evaluate the importance of the food supply chain with respect to the production and analysis of food products.

  4. Articulate the role of nutrition in human health and disease and the role of public health strategies.

  5. Demonstrate an understanding of the basis and application of recommended nutrient requirements in Ireland and other countries.

  6. Select, evaluate and use information from a variety of sources to plan, develop and construct a reasoned argument.

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