The module will investigate human nutrition requirements including the role of macronutrients and micronutrients as part of healthy balanced diets. There will be a review of the scientific evidence and trends in nutrient content of common foods. The role of key nutrition requirements for healthy lifestyles will be explained for nutritional related diseases. The overarching objective of this course is for graduates to be conversant with human dietary requirements, current food eating trends, and the critical need for balanced healthy diets
Human food dietary requirements for balanced nutrition
Dietary behaviour, factors affecting food choice, e.g. social and cultural factors, food labelling
Trends and developments to optimise health, non-nutrients, e.g. phytochemicals, prebiotics, functional foods, biofortification, GE food ingredients, personalised nutrition, nutrigenomics
Human illnesses and diseases associated with poor nutrition (diabetes, colon cancer, obesity etc.)
Food safety from a microbiological and toxicological perspective with an emphasis on organic food
National policy and regulation on food safety relating to organic food production and sale
Discounted / Part-Funded Places Through NOTS: Eligible participants in Ireland can avail of a 50% cost reduction on course fees through our MSc course partners National Organic Training Skillnet. Contact NOTS by calling 071 9640688 or email [email protected] for more information on eligibility for these reduced fees.
Applicants must hold a National Framework of Qualification (NFQ) Level 8 honours degree in Agri-business and Rural Enterprise, Agriculture, Environmental and Land Science, or other Science-related discipline. Offers will be made based on the applicant’s Grade Point Average (GPA). Applicants who hold a Level 8 degree in a non-cognate area may be considered for entry under SETU’s Recognition of Prior Learning (RPL) mechanism and equal weighting will be given for GPA qualifications (50%) and a selection interview (50%) to assess prospective candidate’s aptitude and experience relevant to the certificate programme.
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