This is a full-time taught programme designed to provide graduates working in Food Science, Nutritional Science, Sensory Science, and Culinary Arts professions with in-depth knowledge and skills in the area of Nutrition and Sensory Science.The MSc in Nutrition and Food Sensory Science focuses on the role of Nutrition and Food Sensory Science in an applied manner.It is for graduates who have already developed a real interest in science and food and are aiming to build on their knowledge, and to improve their practical knowledge and sensory skills in this burgeoning area of study.This Masters programme is designed to provide students with evidence-based practice, and a firm grounding in the scientific method in the context of Nutrition and Food Sensory Science.The course is based on the latest scientific research and covers:Statistics for Sensory ScienceSensory Techniques for Nutrition ResearchFood Packaging and Marketing for Product DevelopmentPrinciples of Food and Nutritional ScienceConsumer and Trained Panel Sensory ScienceResearch MethodsStudents will also complete two Applied Research Projects.This is currently the only postgraduate course in Nutrition and Sensory Science being offered in Ireland. The programme is delivered via blended learning and has been designed to suit those that are already in the workplace as it can be completed on a part-time basis.
| Course Location | Galway City, Galway |
| Course Category | Science, Science & Technology |
| Course Type | Blended Learning - Mix of Classroom & Online |
| Course Qualification | Masters Degree |
| Course Start Date | 1st January 1970 |
| Course Duration | 18 months |
| Course Time | Full-time |
| Course Fee | 6300 |
| Entry Requirements | Candidates must hold a cognate Level 8 Bachelor (Hons) degree with a minimum grade classification of H2.2 or equivalent. Typically, students should come from a scientific background though applications that demonstrate appropriate experiential learning will also be considered. English Language Requirements English Language Requirements will be as determined by ATU and as published in the Access, Transfer and Progression code. The current requirements are as follows: -Non-EU applicants who are not English speakers must have a minimum score of 6.0 (with a minimum of 6.0 in each component) in the International English Language Testing System (IELTS) or equivalent. All results must have been achieved within 2 years of application to ATU. -EU applicants who are not English speakers are recommended to have a minimum score of 6.0 (with a minimum of 6.0 in each component) in the International English Language Testing System (IELTS) or equivalent. ATU is committed to the principles of transparency, equity and fairness in recognition of prior learning (RPL) and to the principle of valuing all learning regardless of the mode or place of its acquisition. Recognition of Prior Learning may be used to: 1. gain access or advanced entry to a programme at Stage 2 or higher, subject to available places. (Stage 1 entry through CAO) 2. gain credits and exemptions from programme modules after admission in award years RPL will be considered, to a 50% maximum (30 credits) ATU's Recognition of Prior Learning Policy outlines the policies and procedures for the Recognition of Prior Learning. Guidance for applicants is provided on myexperience.ie. Selection Applicants will be offered places following open public competition. Applicants will be shortlisted based on academic performance and experience and may be selected following interview. All students will require Garda Vetting. |
| Career Path | This Masters programme is suitable for those with an interest in nutrition, sensory and taste science in human health and food product development. It is aimed at graduates who have already developed a real interest science and food, and are aiming to build on their knowledge, to improve their practical knowledge, and sensory skills in this burgeoning area of study. |
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