About This Course
1 Year Full-time
€6,130 plus an additional approximate cost for course manuals of €100
See Fees and Costs for full details.
See Requirements for full details.
Open for EU applications, check rounds closing dates under How to Apply
Non-EU Closing Date
30 June 2022
12 September 2022
The PG Dip Nutritional Sciences is a full-time programme running for 9 months from the date of first registration for the programme. UCC has a long history of teaching and research in food and nutritional sciences and now is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food and nutritional sciences.
On successful completion of this programme, students should be able to:
- Conduct a comprehensive literature search using all available resources of seminal and recent research in a specified topic
- Analyse, synthesise and summarise information critically, including published research or reports, and write a well-constructed and concise scientific report.
- Explain the principles of, and apply in practice, techniques used in nutritional sciences research;
- Demonstrate an understanding of the relationship between nutrition and the development of disease and disorders;
- Demonstrate the importance of nutrition to facilitate optimum physical and mental development and maintenance of health throughout life;
- Apply critical thinking skills to solve problems in nutrition;
- Communicate effectively on nutrition-related issues with different stakeholders;
- Demonstrate the capacity to undertake lifelong learning.
Modules will be chosen with the approval of the Programme Board depending on the student's background. Students take 60 credits as follows:
Students take 35 credits as follows:
- NT6009 Nutritional Status Assessment of Individuals and Populations (5 credits)
- NT6103 Functional Foods: New Frontiers for Food and Health (5 credits)
- NT6104 Library Project in Nutritional Sciences (10 credits)
- NT6109 Minerals in Health and Disease (5 credits)
- NT6110 Food Security and Implications for Human Nutrition (5 credits)
- NT6111 Advances in Vitamins and Other Dietary Bioactives (5 credits)
Students submit their library and research projects in April.
Students select 25 credits from the following:
(Note: no more than 15 credits of undergraduate-level modules can be selected)
- FS3022 Sensory Evaluation for Food and Nutritional Sciences (5 credits)
- NT3001 Clinical Nutrition (5 credits)
- NT3002 Food Toxicology (5 credits)
- NT3009 Determinants of Food Choice and Eating Behaviour (5 credits)
- NT6102 Public Health Nutrition (5 credits)
- NT6107 Integration and Regulation of Nutrient Metabolism (5 credits)
- NT6112 Sports and Exercise Nutrition (5 credits)
- NT6113 Nutritional Epidemiology (5 credits)
Further details on the modules listed above can be found in our Book of Modules. Any modules listed above are indicative of the current set of modules for this course but are subject to change from year to year.
You can find the full academic content for the current year of any given course in our University Calendar.
The course content of the PG Dip Nutritional Science is adjusted to each individual students needs therefore it is impossible to quantify contact hours precisely. This PG Dip programme is a challenging course and is intended to be full time. Students are expected to attend lectures or be engaged in their research from 9 am to 5 pm each working day from September to May.
Assessment is by End of Year Written Examination, Continuous Assessment, In-class presentation, In-class tests, laboratory write-ups and Library Projects.
Frequently Asked Questions
For futher informaion on this porstgraduate programme and answers to some frequently asked questions, please see here FAQ - PG Diploma in Nutritional Sciences
Why Choose This Course
UCC has a long history of teaching and research in the Food and Nutritional Sciences and is amongst Europe’s largest multidisciplinary education and research institutions with world-class academics working in all aspects of the food and nutrition areas.
Skills and Careers Information
This course is designed for individuals with a strong biology background wishing to gain a postgraduate qualification in nutrition. It will helps to ‘up skill’ students in the rapidly advancing field of nutritional science, while also providing a conversion pathway for science graduates who wish to enter the nutrition field. There is no preordained career path, and it is up to each graduate to fit the qualification in with their own educational background as they shape their individual careers.
Graduates of the PG Diploma and its’ predecessor course (MSc Nutritional Science) have gone on to work in:
- The food industry
Or have used the qualification:
- To enhance their current qualifications (e.g. public health graduates (with an interest in public health nutrition; food science graduates ( to allow them to apply for jobs in food industry on the product development and regulatory side); and health care professionals such as nurses (who wish to further their nutrition knowledge and apply it to their practice)
- As a stepping stone to other careers (e.g. dietetics, science teaching (biology)
Graduates can apply for individual membership of the Nutrition Society.
On successful completion of this programme, students will demonstrate an understanding of the relationship between nutrition and the development of disease and disorders; demonstrate the importance of nutrition to facilitate optimum physical and mental development and maintenance of health throughout life; apply critical thinking skills to solve problems in nutrition; communicate effectively on nutrition-related issues with different stakeholders; demonstrate the capacity to undertake lifelong learning.
- Candidates must be holders of a minimum Second Class Honours, Grade I in a BSc (Hons) Degree (NFQ, Level 8, or equivalent) in a Human Biology-related discipline including a significant element of biochemistry and/ or physiology. Under Recognition of Prior Learning (RPL), graduates with a Second Class Honours Grade II degree will be considered on a case-by-case basis subject to the approval of the Director of the PG Dip in Nutritional Sciences.
- Candidates with a BSc in Nutritional Sciences or closely related programmes are not eligible for admission.
English Language Requirements
Applicants that are non-native speakers of the English language must meet the university-approved English language requirements. Please visit our PG English Language Requirements page for more information.
For applicants with qualifications completed outside of Ireland
Applicants must meet the required entry academic grade, equivalent to Irish requirements. For more information see our Qualification Comparison page.
For full details of the non-EU application procedure visit our how to apply pages for international students.
- In UCC, we use the term programme and course interchangeably to describe what a person has registered to study in UCC and its constituent colleges, schools, and departments.
- Note that not all courses are open to international/non-EU applicants, please check the fact file above. For more information contact the International Office.
Fees and Costs
The EU fee for this course is €6,130 plus an additional approximate cost for course manuals of €100.
The Non-EU fee for this course is €18,490.
If your course required a deposit, that figure will be deducted from your second semester fee payment in January.
EU student fee payment
Fees for EU students are payable in two equal instalments. First payment at registration in August and the second in January.
International student fee payment
International Students can pay in two equal instalments once they have paid the appropriate deposit. The initial payment is due on registration and the balance usually by the end of January.
How can I pay?
You can pay by Credit/Debit card online or by credit transfer.
If you have any questions on fee payment please email our Fees Office at firstname.lastname@example.org.
How Do I Apply
1. Apply online
Once you have chosen your course you can apply online via the online application portal. Applicants will need to apply before the course closing date. The majority of our courses have a non-refundable €50 application fee.
2. Gather supporting documents
Scanned copies of the following documents will need to be uploaded to the online application portal in support of your application. Applicants may need to produce the original documents if you are accepted onto a course and register at UCC.
- Original qualification documents listed on your application including transcripts of results from institutions other than UCC
- Any supplementary items requested for your course.
3. Application processing timeline
Our online application portal opens for applications for most courses in early November of each year. Check specific course details.
For courses that are in the rounds system (Irish and EU applicants), please check the rounds closing dates here.
Any questions? Use our web enquiry form to contact us.
The closing date for non-EU applications is 30 June 2022Apply Now