Could a future that involves being creative with food be for you? Find out whether food science, culinary arts, or nutrition is a route for you
Are you fascinated by food? Do you love cooking and experimenting in the kitchen or are you more interested in inventing food, or how about learning more about the nutrition side of the food industry?
If you’ve a love of all three, you’re in luck, WIT runs a number of undergraduate courses for people.
“Food Science is the scientific study of the nutritional, production, quality and safety of food products,” says Dr Duggan.
Dr Elaine Duggan, Lecturer in Food Science at WIT says it is important that people understand that the BSc Food Science is not at all like Culinary Arts - it is very much a scientific discipline so students are in the lab learning the various scientific skills important to industry. There is no culinary aspect with the Level 7 degree.
“The course is taught through lectures and laboratory practicals, so students are well equipped to work in the food industry. In addition to this the students also cover business aspects, so graduates can have a role in every aspect of the food industry from production to the consumer. Typical job opportunities include working in production development, food analysis, food quality and safety, and sales/marketing.”
The BSc (Hons) in Food Science and Innovation is new for 2018 as a Level 8 degreet and previously ran as a one-year add on. It takes a multidisciplinary approach, bringing together science, business, innovation and culinary arts. “Students develop a new product for which they investigate all aspects, from manufacture, laboratory analysis through to market research, business plan development and finally showcasing their product to industry. Graduates typically end up in new product development, food technologists, production/ laboratory management.”
Like cooking, want to work in a kitchen, be the chef in your own restaurant? Culinary Arts courses are what you need to keep an eye on.
WIT has two undergraduate courses in Culinary Arts. The Higher Cert in Arts in Culinary Arts (Level 6) is two years long. The BA (Hons) in Arts in Culinary Arts (Level 8) is double that.
Graduates of both courses have gone on to become chefs – many who are renowned and award-winning. One of the key differences between the two culinary courses is that for third year students get to spend a year abroad - a semester of international study and another semester in industry – many choose to go abroad for that work placement.
The two-year course gives students the skills they need to become a chef from food safety, communications, pastry and restaurant service - and ensure they have a qualification behind them. There is also a progression route into the four-year honours degree.
In addition to gaining traditional culinary skills the four-year programme will give students the skills to become self-starters, and knowledge in food innovation, speciality food production and gastronomy.
New for 2018 entry is the BSc (Hons) in Nutrition and Exercise Science which was introduced as part of the Exercise Sciences common entry programme. This is ideal for anyone who has an interest in both exercise and nutrition. If you’re not interested in exercise, it may not be what you’ll enjoy studying for four years.
The course provides students with a deeper understanding of the relationship between the key elements of nutrition science with the graduate being able to provide dietary advice to optimise health, sports performance, assist in weight management and recovery from injury. It explores such such areas nutritional and anthropometric assessment, with the goal being able to provide a sport specific/tailor made, nutritional plan.
Modules include Nutrition: energy and macronutrients, Nutrition: vitamins and minerals, Assessment for Nutritional Status, Sport and Exercise Nutrition as well as Nutrition for Sports Performance, and Nutrition for Special Population, Applied Sports Nutrition.