BSc (Hons) in Food, Science and Health

Key Points

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This B.Sc. programme in Food Science and Health prepares graduates for careers in Ireland’s largest industry. Approximately 40,000 people are employed in the food industry, generating an annual gross output of approximately €15.6 billion. The Government has identified the food sector as being of great strategic importance, capable of generating considerably more wealth and employment. As there is a direct link between diet and health, consumers are becoming more health conscious and are demanding higher quality food that maintains health and prevents disease.

This degree program in Food and Health Sciences has been developed to meet these needs among consumers, the food industry, academic and research organizations, and government agencies.

You will find the study of food science and health challenging and rewarding. This degree programme will combine the study of nutrition, human physiology and the relationships between diet and health with classical food science and technology.

This broad-based degree program covers topics such as:

  • Food science and technology
  • Quality of food
  • Food ingredients
  • Food Chemistry
  • Food microbiology
  • Fiet and health
  • Food processing
  • Food safety
  • Project management
  • Human Nutrition
  • Public health nutrition
  • Advanced nutrient metabolism
  • Human Physiology
  • Food biotechnology

Program structure

Semester 1

  • Biology 1
  • General Chemistry 1
  • Science Mathematics 1
  • Computer application for scientists 1.
  • Introduction to Food and Health Science

Semester 2

  • Biology 2
  • Organic Chemistry 1
  • Principles of human nutrition
  • Physics for the Environment and Biosciences
  • General chemistry 2 (inorganic)
  • General chemistry 2 (physics)

Semester 3

  • Biomolecules
  • General Microbiology
  • Organic Chemistry 2
  • Analytical Chemistry 1
  • Anatomy and Physiology

Semester 4

  • Food Chemistry
  • Public Health Nutrition
  • Biochemistry 2
  • Analytical Chemistry 2
  • Technology Math 4

Semester 5

  • Microbial Technology 2
  • Analytical Chemistry 3
  • Principles of food engineering
  • Food processing operations
  • Quality of food
  • Trends in health and food research

Semester 6

  • Cooperative education

Semester 7

  • Project 1
  • Milk proteins as food ingredients
  • Chemometrics
  • Advanced health and nutrient metabolism


  • Effluent control: waste management 1
  • Exercise and Health 1

Semester 8

  • Project 2
  • Food biotechnology
  • Food production systems
  • Advanced food chemistry
  • Food microbiology


  • Small Business Consulting
  • Accounting for Financial Decision Making

A project that is carried out over the course of the final year allows for in-depth analysis of a relevant topic that gives you the opportunity to conduct independent research.

During the spring semester of the junior year and the summer following, a co-op education period provides industrial work experience in a food company.

Admission requirements

  • Applicants will require a baccalaureate degree officially translated into English.
  • IELTS 6.0 or higher (or internationally recognised equivalent).
  • TOEFL 580 (paper-based) or 90 (online).
  • UL has approved the use of the Duolingo English Test (DET) as a temporary measure for 2021/2 admission (due to test center closures). The minimum requirement will be a DET score of 110. An interview may be required along with this for certain programs.

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