Transition Year School Programme

2022 Transition Year Schools Programme

2022 Transition Year Schools Programme

Annual Transition Year Experience Programme - School of Food and Nutritional Sciences

The School of Food and Nutritional Sciences holds an annual Transition Year Experience Programme which takes place in March-April each year. The week of activities is designed to promote an understanding and appreciation of both Food and Nutritional Sciences and to highlight career opportunities in these areas. The programme provides students with opportunities to conduct ‘hands-on’ experiments in our laboratories and includes a ‘fun with food’ workshop, a day in our bakery making breads and pastry, a workshop on smoking and salting meats, a day in Nutrition learning about techniques in nutritional assessment, a workshop on dairy processing and pupils will also learn about the sensory analysis of foods while participating in a taste panel comparing food products.

The following link will allow you to view Sample Transition Year Schedule

Places are very limited and will be spread across schools.

Applications are now being accepted for TY 2022 - this course will run subject to government Covid regulation. Please complete online application on the form.  The closing date for applications will be November 12th 2021.

application form . * Please note that an application does not guarantee a place on the programme **All applicants will be notified as to whether they have received a place. ***Information gathered as part of this application is solely for the purpose of contacting applicants to this course and will not be shared with any other 3rd party. ****By completing this application you are consenting to the application process as outlined above. Please ensure that your parent/guardian is aware of this. If you have any queries, please contact the course coordinator Dr Therese Uniacke-Lowe ( or 021-4901385).

School of Food and Nutritional Sciences

School of Food and Nutritional Sciences, Room 240 Food Science Building, University College, Cork