Health, Nutrition and Food Science -Level 5
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 food chemistry, processing, quality, hygiene and microbiology.
In addition to this will be the importance of food safety and Hazard Analysis and Critical Control Points (HACCP) and also how this links to the area of people's health, nutrition and diet.
Discover more about the course from the Health, Nutrition and Food Science tutor - Fiona Hannon
Importance of Health, Nutrition and Food Science
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.
- Food Processing 5N5245
- Nutrition 5N2006
- Food Hygiene 5N2749
- Safety and Health at Work 5N1794
- Work Experience 5N1356
- Microbiology 5N0737
- Food Safety and HACCP 5N5266
- Dietetics 5N3736
- Food Chemistry 5N2748
- Laboratory Skills 5N2751
The centre reserves the right to alter the modules offered depending on the needs of the learners.
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.
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.