Bachelor of Science in Food Science and Health

4 Years On Campus Bachelors Program

University of Limerick

Program Overview

The BSc Food Science and Health at UL blends nutrition, human physiology, and diet-health relationships with classical food science and technology. It’s perfect for students who want to understand how food impacts health while gaining the scientific and technical expertise to innovate in Ireland’s largest industry.

Curriculum Structure

Year 1
You’ll begin with the scientific foundations: Biology 1 & 2 (BY4001/BY4002), General Chemistry (CH4701/CH4031/CH4041), Science Maths (MA4601), Principles of Human Nutrition (BY4214), Computer Applications for Scientists (CS4001), Introductory Food Science and Health (FT4421), and Introduction to Physics (PH4142). This year builds your core knowledge in biology, chemistry, physics, and nutrition.

Year 2
You’ll move into applied sciences with Biomolecules (BC4903), Food Chemistry (FT4204), General Microbiology (BY4013), Proteins and DNA (BC4904), Organic Chemistry 2 (CH4103), Analytical Chemistry (CH4303/CH4304), and Introductory Anatomy and Physiology (LS4003). Modules like Microbes as Metabolic Factories (BY4012) connect microbiology to food innovation.

Year 3
This year emphasizes practical application. You’ll study Food Technology (FT4005), Food Engineering Principles (FT4305), Food Processing Operations (FT4375), Food Quality (FT4447), Research Trends in Health and Food (FT4457), and Public Health Nutrition (FT4214). A highlight is the Cooperative Education placement (CO4320), where you gain industry experience in food or pharma enterprises.

Year 4
You’ll complete a major independent project (Final Year Project 1 & 2 – FT4017/FT4018) and advanced modules such as Milk Proteins as Food Ingredients (FT4437), Food Biotechnology (FT4468), Chemometrics (MA4605), Food Production Systems (FT4458), Advanced Nutrient Metabolism & Health (FT4355), Advanced Food Chemistry (FT4428), and Food Microbiology (FT4438). Electives include Functional Foods (FT4007), Waste Management (ER4507), Small Business Consulting (EP4408), and Accounting for Financial Decision Making (AC4214).

Focus Areas

Food chemistry, microbiology, biotechnology, public health nutrition, food processing, diet-health relationships, sustainability.

Learning Outcomes

Graduates will be able to analyze food systems, assess diet-health interactions, innovate food products, ensure safety and quality, and conduct independent scientific research.

Professional Alignment (Accreditation)

The program is aligned with Ireland’s food industry needs and prepares graduates for roles in food science, health, and regulatory sectors.

Reputation (Employability Rankings)

The food industry is Ireland’s largest sector, employing 40,000 people and generating €15.6 billion annually. UL graduates benefit from strong industry links, with placements at companies like Abbott Nutrition, Kerry Group, and Wyeth Nutrition. UL is recognized for its Cooperative Education program, one of the largest in Ireland, ensuring high employability outcomes.

Experiential Learning (Research, Projects, Internships etc.)

One of the most exciting aspects of studying Food Science and Health at UL is how much emphasis is placed on practical, hands-on experience. You won’t just learn theory — you’ll spend time in laboratories, take part in industry placements, and work on projects that mirror the challenges faced by food scientists and health professionals today. UL’s strong industry connections and its renowned Cooperative Education program ensure that you graduate with both technical expertise and real-world confidence.

Here’s how experiential learning is built into the program:

Specialist Laboratories: Access to UL’s Food Science and Health labs, including facilities for food chemistry, microbiology, biotechnology, and sensory analysis, where students carry out experiments and research.
Cooperative Education Placement: A six- to eight-month paid work placement in Year 3, with leading employers in the food, nutrition, and pharmaceutical sectors such as Kerry Group, Abbott Nutrition, and Wyeth Nutrition.
Independent Research Project: In Year 4, students complete a major project (Final Year Project 1 & 2 – FT4017/FT4018), working under supervision on cutting-edge food and health topics.
Digital Tools & Software: Training in Chemometrics (MA4605) and statistical analysis equips students with advanced data-handling skills, essential for modern food science research.
Group Projects: Modules such as Food Technology (FT4005) and Food Quality (FT4447) include collaborative assignments, where students work in teams to solve real-world food production and safety challenges.
Field-Based Learning: Factory visits and industry-linked workshops connect classroom learning with real-world production systems.
Research Institutes: Opportunities to engage with UL’s Health Research Institute and Bernal Institute, both of which are internationally recognized for food, health, and materials research.
Library & Learning Resources: Full access to UL’s Glucksman Library, which provides specialized collections in food science, nutrition, and health.

This blend of laboratory training, industry immersion, and research opportunities makes UL’s Food Science and Health program uniquely powerful. You’ll graduate not only with knowledge but with the professional skills to thrive in food innovation, public health, and nutrition-related careers.

Progression & Future Opportunities

Graduates of UL’s BSc Food Science and Health are highly employable in Ireland’s largest industry, moving into roles such as food technologist, nutrition advisor, quality assurance specialist, and research scientist. The program’s strong scientific foundation, combined with industry placement, ensures students are career-ready and well-prepared for both national and international opportunities:

University Career Services: UL’s Cooperative Education & Careers Division (CECD) provides tailored support, including employer networking events, CV workshops, and access to the Graduate Outcome Reports, which track employment and salary trends.
Employment Stats: UL’s Graduate Outcomes Survey shows that the majority of Food Science and Health graduates secure employment or further study within nine months of graduation.
Industry Partnerships: Students benefit from UL’s strong links with companies such as Kerry Group, Abbott Nutrition, and Wyeth Nutrition, often through Cooperative Education placements.
Accreditation Value: The program is recognized as a major NFQ Level 8 award, ensuring graduates hold a qualification aligned with Ireland’s food and health sector standards.
Graduate Outcomes: Alumni progress into diverse careers in food innovation, public health nutrition, product development, and regulatory affairs, reflecting the versatility of the degree.

Further Academic Progression:
After completing the BSc Food Science and Health, students can continue their studies at UL through postgraduate programs such as MSc Food Science and Health, MSc Public Health Nutrition, or PhD research in Food and Health Sciences. These advanced pathways allow graduates to specialize further, whether in clinical nutrition, food biotechnology, or global food systems, ensuring long-term career growth and leadership opportunities.