Nutrition and Health Science (BSc Honours) (Level 8)
Field of Study
Type of Course:
Type of Qualification:
Type of Study:
Application Closing Date:
4 Years (8 semesters)
For admission to a programme, standard applicants must
- score the necessary CAO points and
- meet the minimum entry requirements
Leaving Certificate examination in six subjects i.e. H5 in two subjects, and O6/H7 in four other subjects. The six subjects must include Mathematics, and either English or Irish.
Info re CIT Mathematics Exam only:
Some students who apply to CIT courses may not achieve the required entry standard in Mathematics through the Leaving Certificate. For such applicants, CIT offers a second chance to reach the required entry standard through a CIT Mathematics Exam. This second chance facility allows applicants (depending on their results in the CIT Mathematics Examination) to gain entry to courses with an Ordinary Leaving Certificate Mathematics entry standard, and (with a higher level of performance) courses with a Higher Leaving Certificate entry standard.
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Work placement is a mandatory part of this course. In year 3 students will spend a minimum of 16 weeks in a local, national or internationally approved work environment.
Leaving Cert Subjects:
Helpful subjects are Biology and Chemistry.
This course is designed to meet the need for scientists with technical competency in the design, development, production, analysis and upgrading of products that are involved in the maintenance, restoration and promotion of human health and wellbeing. Graduates will be able to apply their understanding of human nutrition and its role in health and disease to various sectors of the food and health industry and identify and address nutrition-related problems in individuals and populations.
This course is an excellent platform for further studies, both in terms of short add on courses, and more structured postgraduate degrees such as Master of Science and PhD programmes.
DATES FOR YOUR DIARY - OPEN DAYS 2018
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For information on Fees/Student Grants/Scholarships and Financial Assistance, please click here.
About the Course
First and second year modules provide the student with a strong foundation in biological science modules such as microbiology, biochemistry, biotechnology, as well as nutrition modules including fundamentals of human nutrition, nutritional analysis methodologies and food and health science.
Third and fourth year cover more specialised topics such as nutrition communication, nutritional epidemiology, clinical nutrition, functional foods, food regulation and innovation and food and healthcare chemistry, toxicology and microbiology. The lectures are supplemented with relevant case studies, projects, assignments and there is a strong focus on gaining in depth practical experience in the laboratory.
The work placement module is an integral and essential part of the course programme in which the student is introduced to a structured work environment. The student develops an understanding of the organisation, practices and procedures current in the organisation and the area of activity in which it is involved.Work placement takes place in Year 3 for a minimum of 16 weeks.
This course is an excellent platform for further studies, both in terms of short add-on courses, and more structured postgraduate degrees such as Master of Science and PhD programmes. Nutrition & Health Science Degree graduates have many opportunities to engage in continued education and training (e.g. Dietetics).
Can I become a Dietician from CR 333?
Completion of the BSc (Honours) in Nutrition & Health Science does not qualify the graduate to practice as a Dietician. However, graduates of the course CR 333 can undertake further studies in other third-level institutes to pursue a career as a Dietician.
What personal skills are most suited to the course and subsequent careers?
Individuals pursuing a career in Nutrition & Health Science should be dedicated, logical, analytically minded, good with people, a team player, have good attention to detail and excellent organisational skills.
Product Development Specialist
“I graduated from the BSc (Hons) in Nutrition and Health Science at CIT in 2014. The programme covered a range of Biological Sciences subjects, with a focus on nutrition and food in relation to health. In third year, I completed my work placement at the Nestlé Development Centre, which advanced my analytical techniques learned in CIT and provided me with invaluable industry exposure.
During my final year, I was accepted onto the Dairygold Graduate Programme, where I worked as an R&D graduate for 6 months. I then secured a position as a Research Officer with the Nestlé Development Centre and within 3 years, I got a permanent position as Product Development Specialist with Nestlé, where my role is focused on new product development of Infant Formula, Follow-on Formulas, Growing-Up Milks and Maternal Milks. Working with Nestlé, the largest food company in the world, provides me with the opportunity to travel to Nestlé centres globally and network with cross-disciplinary project teams.”
“I found first and second year covered a wide range of subjects which gave me a great understanding and foundation in Nutrition & Health Science.
I gained excellent laboratory experience, which I was able to demonstrate in my third year work placement in Canada. I am currently studying for a Master of Science in Food Science, from which I hope to gain employment in the area of quality assurance in a food related industry.
Overall, I would highly recommend this course and thoroughly enjoyed my time in CIT.”
CIT has developed a website which gives full details of all modules for all courses. The website also has information on recommended textbooks, average weekly workload, assessments and exams.
Full details of the modules on this programme of study are available by clicking the following link:
A graduate of this course will be employable in Food, Nutrition, Healthcare and Animal Feed industries, in sectors including research, new product development, production, nutritional analysis, quality assurance, food/nutrition communication and marketing.
Potential Areas of Employment
- Research scientist in food and related healthcare industries
- New product development, production and marketing in food and related healthcare industries
- Food safety and food regulation in food industry and governmental agencies
- Nutrition communication in food information organisations
- Quality assurance
CAO 1st Round:
CAO Cut off: