UCD School of Agriculture and Food Science
       www.ucd.ie/agfood
                         Food, Nutrition  
                               and Health 
                                     2020/21
                  ONLINE | MSC | GRADUATE DIPLOMA | GRADUATE CERTIFICATE
            CONTENTS
            1 WELCOME...............................................................................................................................................................2
            2 PEOPLE ....................................................................................................................................................................3
            3 UCD .........................................................................................................................................................................4
                       3.1     Course Overview ....................................................................................................................................................4
                       3.2     Awards and Qualifications ...................................................................................................................................5
                       3.3     Modules ...................................................................................................................................................................5
                       3.4   Useful Resources ....................................................................................................................................................5
                       3.5     Learning Environment, Brightspace, IT Requirements ....................................................................................5
                       3.6     Registration .............................................................................................................................................................6
                       3.7     Examination and Assessment ..............................................................................................................................6
                       3.8     Extenuating Circumstances..................................................................................................................................7
            4          FREQUENTLY ASKED QUESTIONS  ....................................................................................................................8
            5          COURSE STRUCTURE ...........................................................................................................................................9
            6          MODULE DESCRIPTORS ......................................................................................................................................12
                       FDSC40500   Chemistry of Nutrients .......................................................................................................................12
                       FDSC40510   Food Chemistry ....................................................................................................................................13
                       FDSC40520   Food Microbiology & Safety ..............................................................................................................14
                       FDSC40530   Physiology & Metabolism ..................................................................................................................16
                       FDSC40540   Food Process Technology ....................................................................................................................18
                       FDSC40550   Meat and Meat Products ....................................................................................................................19
                       FDSC40570   Food Marketing.....................................................................................................................................20
                       FDSC40580   Project Module .....................................................................................................................................21
                       FDSC40590   Milk and Dairy Products ......................................................................................................................22
                       FDSC40600   Principles of Sensory Science .............................................................................................................23
                       HNUT40060   Introduction to Nutrition ...................................................................................................................24
                       HNUT40070   Nutrients in the Life Cycle ..................................................................................................................25
                       HNUT40080   Omic Strategies in Nutrition .............................................................................................................26
                       HNUT40090   Pathways to Health .............................................................................................................................27
                       HNUT40100   Food Regulatory Affairs ......................................................................................................................28
                       HNUT40110   Food Quality and Safety .....................................................................................................................29
                       HNUT40130  Research Design and Statistics ..........................................................................................................30
                       HNUT40150   Nutritional Assessment ......................................................................................................................31
                       HNUT40170   Professional Practice ...........................................................................................................................32
                       HNUT40250   Clinical Nutrition .................................................................................................................................33
                       PHPS40710   Promoting Consumer Nutrition ........................................................................................................34
                       PHPS40720   Public Health Nutrition ......................................................................................................................35
            All information is correct as of September 2020, however may be subject to change
                                                                                                                                                                          11
           1 WELCOME
           Welcome to UCD and to the online Post Graduate programmes in Food, Nutrition and 
           Health.
           It is with great pleasure that I welcome you all to UCD.  It’s a very          In addition, please always feel free to contact me if you have any 
           exciting time to be joining us here on our online programmes in                questions.
           Food, Nutrition and Health and we have great plans! While these                Your success in this programme will be shaped by the UCD 
           programmes are about gaining subject matter expertise, they are                community but also by your own commitment.  We welcome all the 
           also about a lot more.  When you graduate with either a Graduate               enthusiasm and energy you bring with you to UCD.  We welcome all 
           Certificate, Graduate Diploma or an MSc, you will leave us with the            feedback on any aspect of the course delivery – we can all learn from 
           skills, knowledge and expertise necessary to develop your career and           each other.  Enjoy the programme and good luck in your studies.  
           your life ambitions in an ever changing and fast paced world.  You will        Best wishes, 
           have made new friends, developed a new outlook on what the future              Dr Fiona Lalor 
           holds for you and you will have made a connection with UCD for life            Programme Director 
           as a member of our alumni.                                                     Room 2.15, Science Centre South 
           I hope you grab this opportunity and take the very most out of what it         UCD 
           is going to offer.                                                             T: +353 1 7162806 
           Many of you take this course to further career plans and many of you           E: fiona.lalor@ucd.ie
           take it as you have a great interest in the subject matter.  While you 
           will learn all we can teach you in Food, Nutrition and Health, you will 
           also learn additional invaluable and transferable skills.   
           These include critical, cognitive skills of analysis, evaluation and                       The primary reason I chose to study this Masters 
           synthesis, connecting with your innate creative ability and becoming                       programme was to deepen my existing knowledge and 
           familiar with the Design Thinking Process.  Crucially, this course will                    I can genuinely say that completing my studies in the 
           also enable you to develop your capacity for independent research                 field of Food, Health and Nutrition Science has been one of the 
           and experimental design.  You will learn how to enhance your personal             best decisions that I have ever made. This journey has allowed 
           attributes in many ways that will lead you to your next steps in life.            me to study with some of the leading academics in their field. 
           In every walk of working life, we have to work and communicate with               Lectures and coursework were relevant, engaging and thought 
           other people.  Team- work and collaboration are skills you will need,             provoking thus enabling me to expand on areas such as subject 
           regardless of where you go to next.  During this course, you will have            knowledge and development of critical thinking skills with 
           many opportunities to collaborate with your fellow students who                   relevance to everyday life. One of the main advantages to 
           come from a range of disciplines and cultures.  Learning online may               this programme is the depth and variety of modules offered. 
           be a new technique for you but due in part to COVID-19, we are all                The online platform enabled me to continue working whilst 
           much more comfortable with a virtual presence, than we used to be.                studying at a pace that suited my schedule. The completion 
           You will be encouraged throughout this programme, to maximise the                 of this programme has opened up a number of differing 
           online nature of the course, to find alternative and creative ways of             opportunities for me that perhaps would not have come 
           addressing and solving problems.                                                  otherwise.”
           During each trimester, each module is supported by a Module 
           Coordinator and by an e-tutor.  E-tutors are appointed to assist you                                               Breda O’Mahony (2015 graduate)
           with any module related issue. Your E-tutor will login to your virtual 
           learning environment (Brightspace) frequently and will answer your 
           questions as promptly as possible.  They will host online discussions 
           at scheduled times throughout the modules and will help with 
           assignment related queries.  They will bring any issues to the Module 
           or Programme Coordinator.  If any issues arise in terms of registration, 
           you can contact the Programme Office (details are provided in Section 
           2 of this Handbook).  We are also lucky to have access to a dedicated 
           programme administrator, Karen Holland, whose details are also 
           provided in Section 2.  
           2