Nutritional Energy Metabolism

University College Dublin

Course Description

  • Course Name

    Nutritional Energy Metabolism

  • Host University

    University College Dublin

  • Location

    Dublin, Ireland

  • Area of Study

    Nutrition and Food Science

  • Language Level

    Taught In English

  • Prerequisites

    Required: Introductory Chemistry (CHEM00010), Introductory Chemistry (Ag) (CHEM00020), Intro to Biomolecules (CHEM10010), Basis of Organic & Biol Chem (CHEM10050), General & Physical Chemistry (CHEM10070)

    Additional Information: Students must have attempted one of the modules listed.

    Excluded: FDSC20020 Agricultural Chem II (completed)

    Recommended: CHEM 10040 The molecular world CHEM 00020 Introductory chemistry

  • Course Level Recommendations


    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • ECTS Credits

  • Recommended U.S. Semester Credits
  • Recommended U.S. Quarter Units
  • Overview

    The main aim of this module is to introduce students to how living cells (animal and plant) can extract energy from highly reduced organic molecules (i.e. carbohydrates, fats, proteins) and convert them to a usable form of energy suitable to the functions of the living cell. Selected metabolic pathways will be covered, as will the regulation mechanisms and interactions of the metabolic pathways operative in the cell. This module will contribute to the development of the following COMPETENCIES that are CORE to your development as a professional in Food Science:
    ? Understanding the structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients and food additives
    ? Knowledge of the chemistry of changes occurring during processing, storage and utilization
    ? Knowledge of the principles, methods, and techniques of qualitative and quantitative physical, chemical, and biological analyses of food and food ingredients.

Course Disclaimer

Courses and course hours of instruction are subject to change.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.

ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.

Please reference fall and spring course lists as not all courses are taught during both semesters.

Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.


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