Nutrition, Food and Business Management
The Bachelor of Applied Science course is aimed at students with a strong interest in food, nutrition and food product development as well as students who are interested in developing a diverse range of entrepreneurial skills and business acumen. The BApplied seeks to prepare students for the challenges of producing foods safe for human consumption, developing more nutritious, healthier food options for dynamic, ever-changing markets.
The Food Market
The UN predicts the global population will grow to 9.5 Billion by 2075, meaning there will be an extra 3 billion mouths to feed in the next six decades. According to a study by the Centre for Disease Control and Prevention (2013), food allergies among children alone increased by approximately 50% between 1997 and 2011. According to the OECD, the global middle-class population is set to swell to almost 5 billion people by 2030, meaning more disposable income to spend on value added food (foods fortified with added nutrients). Belgian research shows that consumers want healthier food products but will not compromise on taste.
There are 230,000 jobs linked to the Agri-Food sector in Ireland, a current turnover of roughly €26bn and food and drink exports of over €11.15bn in 2016 with further growth predicted for 2017 and beyond (Bord Bia, 2017).
What does all this mean for students?
This means the global food industry needs more food science graduates with creativity, problem solving skills, culinary skills, an understanding of changing nutritional needs and a strong understanding of consumer and market requirements. The Irish food industry needs talented young graduates to help create food products that will enhance consumers’ lives. Currently there are excellent employment opportunities in the food industry with a shortage of appropriately qualified graduates. This course seeks to fill this gap.
The salaries for graduate Food Technician/NPD roles range between €23-40,000 and the salary for graduates progressing to Food Product Development Manager roles in Ireland range between €45-90,000 (not including car, bonuses, pension and health insurance, etc.). Top salaries are dependent on qualifications and experience.
Change to Accreditation for September 2022
Subject to incorporation, St. Angela’s College will become one of nine campuses across the new Atlantic Technological University which was designated on 1st April 2022. This means that St. Angela’s students starting this September will be awarded a qualification from the Atlantic TU. More details HERE
Applications and Selections
Who Teaches this Course
Requirements and Assessment
Minimum Grade H5 in two subjects and passes in four other subjects at O6/H7 level in the Leaving Certifi cate, including Irish, English, Mathematics, a Laboratory Science subject* and any two other subjects recognised for entry purposes.
*Laboratory Science subjects include: Biology, Chemistry, Physics, Physics/Chemistry or Agricultural Science.
Additional Student Costs
A detailed list of required items will be included to all successful candidates in their CAO; however, it is at each students’ discretion as to how they obtain these items. A detailed list of these items can be found HERE
Next start date
A Level Grades (2021)
QQI/FET FETAC Entry Routes
Please see Important CAO Dates.
Mode of study
Bachelor Of Applied Science (Nutrition, Food and Business Management)
In Year 1 students will study a variety of introductory modules including Food Preparation and Culinary Skills and Science which consists of practical classes underpinned by theoretical lectures. Further areas of study include Nutrition, Diet and Health, Finance, Marketing, Business Management and Information Communication Technology (ICT).
In Year 2 students will build on the foundation knowledge of Year 1 and will undertake study in the areas of Food Science and Applied Culinary Skills, Nutrition through the Life Cycle, EU and Irish Food Legislation, Industrial Scale Food Production, Research Methods and Consumer Behaviour.
In Year 3 students will further enhance their food and business knowledge in the areas of Innovations in Food Processing and Preservation, Lifestyle, Health and Disease, Marketing Research and Digital Marketing. Additionally, Year 3 of the programme incorporates the possibility of a structured 20-week placement nationally or internationally in a variety of food industries and food related organisations.
In Year 4 students learning will focus on key skills associated with Food Quality Management and Auditing, New Product Development, Functional Biochemistry in Health and Disease, Public Health Nutrition, Strategic Management, International Food Policy and Research Skills. Students will also receive food safety and quality standard training in HACCP and BRC principles.
• Nutrition 1: Nutrition, Diet and Health
• Food Science
• Microbiology 1
• Food Preparation and Culinary Skills
• Introductory Marketing and Finance
• Business Management and Food Legislation
• Nutrition 2: Nutrition Through the Life Cycle
• Food Science and Applied Culinary Skills
• Industrial Scale Food Production
• Microbiology 2
• Marketing and Finance
• Principles of Sensory Sciences
• Nutrition 3: Lifestyle, Health and Disease
• 20-week placement, nationally or internationally, in a food industry or a food related organisation
• Digital Marketing
• Operations Strategy
• Marketing Research
• Innovations in Food Processing and Preservation
• Public Health Nutrition
• Food Quality Management and Auditing
• Strategic Management
• Research Skills
• Training in HACCP and BRC Principles
• Food Innovation and New Product Development
• International Food Policy
Note: Modules in each year of the course are subject to change.
Additional Certification achieved through the course: Basic Food Hygiene Certified from the Environmental Health Officers (Health Service Executive)
Popular Postgraduate pathways include:
- Master’s in areas such as food Innovation and NPD and Food Quality or Food Safety
- PhD pathways are also an option
Why Choose This Course?
Graduates of the BApplied (Nutrition, Food and Business Management) will have attained the knowledge, skills and competencies that will enable them to obtain employment in a variety of food and associated industries. Graduates will be equipped with the technical knowledge and skills required to work in a diverse range of careers such as:
- New Product Development & Innovation Leads
- Technician roles
- Food Production and Supervision
- Quality Control/Quality Auditing
- Laboratory Technicians
- Food Retail Buying roles with major retailers
- Sensory Analysis
- Marketing / Sales
- Business Development
- Establish own Food/Drink enterprise
- Consultancy and Research
Graduate Salaries typically €25,000 - €30,000.
With experience average salaries for graduates’ range between €35,000 - €65,000 (and higher for senior management roles).
Who’s Suited to This Course
There is a mandatory work placement in Semester 2 of Year 3 where students must complete a minimum of 20 weeks in a Food producing company. There is an option for International Placement on this programme and many students have taken EU funded placement through the Erasmus Mobility scheme. Students typically take on roles in product development, quality assurance and production supervision. Irish placement companies have included; Kerry, Flahavan’s, 2 Sisters Food Group, Aurivo, Good 4 U, O’Hehir’s Bakery, Boyne Valley, Ornua, Ballymaguire Foods, The Foods of Athenry, Glanbia and many more.
There is also currently an option of a 2 - week placement in year 2 of the programme to help students get a feel for work in the food industry and discover what kind of placement experience they would like for year 3.
Erasmus+ opportunities are available to students of the BApplied. Please speak with your Course Co-ordinator and the International Office to find out more.
Related Student Organisations
Fees: Student Contribution
Fees: Student levy
Fees: Non EU
Find out More
Admissions Officer (Acting)
What Our Students Say
Hannah McEvoy | B.Applied Science Nutrition, Food and Business Management
This course has given me a great insight into all things nutrition, food and business. The highlight of the course for me was developing my own food product in 4th year using all the skills and knowledge I had learned from previous years.