Food Science, Health and Nutrition Level 5 – 5M5267

This Food Science course:

  • Is FREE of charge.
  • Allows you to retain your social welfare benefits.
  • Qualifies for Childcare Education and Training Support (CETS).
  • Provides meal and travel allowances.
  • Delivers CV and interview preparation.
  • Offers one to one meetings with an adult guidance counsellor.
  • Microsoft Office Specialist is available to all learners as an ad-on.
  • With a potential 390 CAO points available there is the opportunity of progression to Institutes of Technology.
  • Includes relevant work experience and field trips.

IMPORTANCE OF FOOD SCIENCE, HEALTH AND NUTRITION

Food science is the study of the physical, biological and chemical characteristics of food as it moves along the food chain, from its production, to being eaten. This programme covers topics such a food chemistry, processing, quality, hygiene and microbiology. In addition to this will be the importance of food safety and Hazard Analysis and Critical Control Point (HACCP) and also how this links to the area of people’s health, nutrition and diet.

The food industry is facing a market opportunity that is the envy of almost every other business sector. The world’s population will grow by 1 billion in the next 15 years. Food requirements are expected to grow by a phenomenal 50% during that period. It is Ireland’s largest and most important industry. It has an annual turnover of €25 billion, exports €10 billion of this and sustains 230,000 jobs. It supplies the majority of produce to Ireland’s €14 billion domestic grocery and food service sector, and is the largest net exporter of dairy ingredients, beef and lamb in Europe, the largest exporter in Europe of powdered infant formula and the UK’s largest supplier of food and drink. (Deloitte Ireland)

From a health perspective people are becoming more aware of, and demanding of processors, as to what exactly they are putting in their bodies. Understanding of food labels, ingredients, nutrients and diet are very important to society today.

PROGRAMME AIM

Skills: To prepare learners with the knowledge, practical skills and the experience to analyse, quantify and report on the nature of foods and understand the principles of links between food, nutrition, health and diet.
Employment: Ultimately the aim of this course is to assist learners gain employment in this sector.
Progression: One can also progress to higher education and training by applying to enrol in similar science-based courses with Institutes of Technology due to the availability of potentially 390 CAO points available

With the development of, and continued investment in established food initiatives, such as the local Food Hub, food processing plants and independent producers, Leitrim and the local area has much to offer graduates of food science programmes.

COURSE CONTENT

Year 1

  • Food Processing 5N5245
  • Nutrition 5N2006
  • Food Hygiene 5N2749
  • Event Production 5N1374
  • Safety and Health at Work 5N1794
  • Work Experience 5N1356

Year 2

  • Microbiology 5N0737
  • Food Safety and HACCP 5N5266
  • Dietetics 5N3736
  • Food Chemistry 5N2748
  • Laboratory Skills 5N2751
  • Mathematics 5N1833

Note: The centre reserves the right to alter the modules offered depending on the needs of the students.

LEARNING OUTCOMES

On completion of this programme learners will have an understanding of the theory, principles, practices and techniques underpinning Food Science and Food Processing. They will have the skills, knowledge and competencies to work under supervision in a variety of contexts in the food industry and or to progress to further and or higher education and training.

FURTHER DETAILS

It is hoped that work experience of up to one month will be available to each learner during the year. This will allow the learner to gain the practical knowledge of working in a food processing related enterprise in addition to the theoretical knowledge gained whilst on the course.