Nutrition and Food Science

Outline Outline

In this course you will not only learn the science behind nutrition, but also how you can improve the nutritional status of populations. You'll also develop high-level communication and teamwork skills.

Your first year is interprofessional and taken with other health sciences students. In your second year you will choose between two streams: Nutrition or Food Science.

Nutrition

In this stream you will develop your understanding of the associations between diet and health outcomes.

You'll explore the social and cultural influences that impact dietary decisions within populations. You'll also conduct a nutrition research project.

Course outcomes from the Nutrition stream meet entry requirements for Curtin's Master of Dietetics course.

In Australia, there is a distinction between dietitians and other occupations in the nutrition and food science field including that of a nutritionist. To qualify as a dietitian you must complete postgraduate studies.

Food Science

In this stream you will focus on the nature and chemical composition of foods, ingredient behaviour under different processing conditions, and the application of this knowledge to improve the safety and quality of food.

You'll undertake field trips throughout the course and a work placement with an external organisation.

Double degree options

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

See our handbook for more course information.

What you'll learn

• 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.