University of Limerick

• Programme level: Undergraduate (BSc)
• Focus: Food science, nutrition, human physiology, diet–health relationships, food safety and quality
• Delivery: Campus-based (check programme website for the latest timetable)
• Credits: Typically structured across academic years (confirm ECTS/credit details with the programme page)
• Language of instruction: English
• Tuition fees: Vary by applicant category—see the University of Limerick programme page for current fees
• Application: Submit via the University of Limerick admissions process (deadlines vary by intake)
• Intake: Usually September (confirm for your year of entry)

Programme Structure

Typical modules/courses include:

• General Chemistry
• Science Maths
• Organic Chemistry
• Computer Applications for Scientists
• Food Science and Health
• Physics for Environmental and Bio Sciences

Academic themes you will study throughout the degree:

• Food chemistry and ingredient functionality
• Food microbiology and microbial risk
• Food processing and product development concepts
• Food quality systems and food safety principles
• Nutrition, nutrient metabolism, and diet–health relationships
• Human physiology and public health nutrition perspectives
• Food biotechnology and applications

Learning format: A mix of lectures, laboratory-based practical work, data analysis, and assessed coursework. Some programmes also include a capstone/research project component—please confirm the exact project/thesis requirements on the programme website.

Check the full curriculum: Visit the University of Limerick programme website for the most up-to-date module list and assessment details.

English requirements

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Note: Entry requirements can vary by applicant category and year. Please confirm the latest details and any additional documentation requirements on the University of Limerick programme page.

Check for any work restrictions