Bachelor of Science (Nutrition and Food Science)

This course integrates the fundamental sciences linked to human nutrition and food science with practical experience, giving you the specialist expertise to contribute to global health and wellbeing.

In the first half of your studies, you will develop knowledge in physiology, biochemistry and biomedical sciences, alongside an introduction to health and food behaviours.

Your second year builds on these foundations and explores food chemistry, food processing and the effects of dietary nutrients on health and human development across the life cycle.

You'll also evaluate the latest scientific literature in the fields of nutrition and food science and relate this to developments in the discipline area.

In the second half of your studies, you'll focus on the stream of your choice, either Nutrition or Food Science.

This stream will further develop your understanding of the evidence behind the associations between diet and health outcomes. You'll explore the social and cultural influences that impact dietary decisions within the population.

You'll also conduct a nutrition professional placement, which will develop your career identity and facilitate your transition to the workplace or to postgraduate studies.

Graduate nutritionists may undertake further study to specialise in a professional area, including dietetics, research, food science and technology, health promotion or teaching.

Australia is a major food producing country, and nutritionists working in food industries have a critical role in optimising the food supply to enable the population to meet dietary guidelines.

This stream focuses on health outcomes to improve the safety and quality of foods and advocate for healthy choices. During your studies you'll complete a work placement with an industry organisation.

You can study Nutrition as part of a double degree with a Bachelor of Science (Health Promotion).

• integrated discipline knowledge and evidence-based approaches to principles and practices within the field of food nutrition and food science.
• utilise sound knowledge and critical thinking to formulate solution to contemporary issues in nutrition and food science.
• apply effective and appropriate strategies to analyse complex nutrition and food science information from a variety of sources.
• effectively communicate ideas and understandings related to nutrition and food science, to technical and non-technical audiences, through written and oral means in ways appropriate to the audience or situation.
• confidently evaluate and use current and emerging technologies that are relevant to the field of nutrition and food science.
• demonstrate initiative and responsibility to deepen and broaden individual and professional learning.
• apply global perspectives to nutrition and food science issues.
• demonstrate cultural competence and ethics in to nutrition and food science practice.
• demonstrate a high level of personal autonomy, accountability and professional practice when interacting with diverse individuals, communities and organisations.