Nutritional Sciences, PG Dip, University College Cork (UCC)

About Nutritional Sciences, PG Dip - at University College Cork (UCC)

Overview

The PG Dip Nutritional Sciences is a full-time programme running for 9 months from the date of first registration for the programme. UCC has a long history of teaching and research in food and nutritional sciences and now is amongst Europe's largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food and nutritional sciences.

Course Details

Modules will be chosen with the approval of the Programme Board depending on the student's background. Students take 60 credits as follows:

Core Modules
NT6104Library Project in Nutritional Sciences (10 credits)

NT6106 Current Topics in Public Health Nutrition (10 credits)

NT6107 Integration and Regulation of Nutrient Metabolism (5 credits)

NT6108 Sensory Analysis in Nutrition Research (5 credits)

NT6109 Minerals in Health and Disease (5 credits)

NT6110 Food Security and Implications for Human Nutrition (5 credits)

NT6111 Advances in Vitamins and Other Dietary Bioactives (5 credits)

NT4005 Selected Topics in Nutrition (5 credits)

Students submit their library in April.

Elective Modules
Students select 10 credits from the following:
NT3001 Clinical Nutrition (5 credits)

NT3002 Food Toxicology (5 credits)

NT3009 Determinants of Food Choice and Eating Behaviour (5 credits)

NT3014 Assessment of Nutritional Status (5 credits)

On successful completion of this programme, students should be able to:

• Conduct a comprehensive literature search using all available resources of seminal and recent research in a specified topic
• Analyse, synthesise and summarise information critically, including published research or reports, and write a well-constructed and concise scientific report.
• Explain the principles of, and apply in practice, techniques used in nutritional sciences research;
• Demonstrate an understanding of the relationship between nutrition and the development of disease and disorders;
• Demonstrate the importance of nutrition to facilitate optimum physical and mental development and maintenance of health throughout life;
• Apply critical thinking skills to solve problems in nutrition;
• Communicate effectively on nutrition-related issues with different stakeholders;
• Demonstrate the capacity to undertake lifelong learning.

Fact File

Course Code: CKP13 Full-time

Course Title: Nutritional Sciences

College: Science, Engineering and Food Science

Duration: 1 Year Full-time

Teaching Mode: Full-time

Qualifications: PG Dip

NFQ Level: Level 9

Costs: EU fee for the academic year 2017/18 will be EUR 6,000. The cost of the course manuals will be approximately EUR 100.

2017 Entry Requirements: Candidates must be holders of an honours BSc degree, or equivalent qualification, in a Human Biology-related discipline including a significant element of biochemistry and/ or physiology and a minimum of a Second Class Honours Grade 1 or equivalent. Graduates with a Second Class Honours Grade 2 degree will be considered on a case-by-case basis subject to the approval of the Director of the PG Dip in Nutritional Sciences. Candidates with a BSc in Nutritional Sciences or closely related programmes are not eligible for admission. The English Language Requirements is IELTS 6.5 with no individual section lower than 6.0 or TOEFL equivalent

Closing Date: See details in application procedure section below

Next Intake: 11th September 2017

Course Practicalities

The course content of the PG Dip Nutritional Science is adjusted to each individual students needs therefore it is impossible to quantify contact hours precisely. This PG Dip programme is a challenging course and is intended to be full time. Students are expected to attend lectures or be engaged in their research from 9 am to 5 pm each working day from September to May.

Assessment

Assessment is by End of Year Written Examination, Continuous Assessment, In-class presentation, In-class tests, laboratory write-ups and Library Projects.

Application Procedure

Application for this programme is on-line at www.pac.ie/ucc. Places on this programme are offered in rounds. The closing dates for each round can be found here. For full details of the application procedure click How to Apply.

All required documentation must be either uploaded to your online application, or sent in hard copy to The Postgraduate Applications Centre, 1, Courthouse Square, Galway, immediately after an application is made.

Please note that late applications will be considered after first round applications who meet the selection criteria requirements. Offers will then be made to late applications, if places are still available on the programme and if candidates meet the selection criteria requirements.

Notes about fees for this course

Costs: EU fee for the academic year 2017/18 will be EUR 6,000. The cost of the course manuals will be approximately EUR 100.

2017 Entry Requirements: Candidates must be holders of an honours BSc degree, or equivalent qualification, in a Human Biology-related discipline including a significant element of biochemistry and/ or physiology and a minimum of a Second Class Honours Grade 1 or equivalent. Graduates with a Second Class Honours Grade 2 degree will be considered on a case-by-case basis subject to the approval of the Director of the PG Dip in Nutritional Sciences. Candidates with a BSc in Nutritional Sciences or closely related programmes are not eligible for admission. The English Language Requirements is IELTS 6.5 with no individual section lower than 6.0 or TOEFL equivalent

Closing Date: See details in application procedure section below

Next Intake: 11th September 2017

Entry requirements for this course

Contact University College Cork (UCC) to find course entry requirements.

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