Undergraduate Degree

Bachelor of Nutrition Science

This undergraduate course will provide you with knowledge of nutrition and wellbeing, built on a strong understanding of food and nutrition sciences.

International student information
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Key facts

English language requirements

Overall IELTS score of 6.5 with no band less than 6.0 (or equivalent). More information is available at www.ielts.org

Campuses

Offered at Burwood (Melbourne)

Course information

Learn about the fascinating role of food and nutrition in human health and disease prevention.

Today's emphasis on nutrition science has created a demand for qualified nutrition professionals. As a graduate of this course, you will find opportunities to work in careers requiring knowledge of food, nutrition and health. The course can be used as a pathway into the Master of Dietetics.

If you are interested in a career in the food industry, you can choose to undertake a food Innovation major sequence, which focuses on the innovative design of healthy foods to meet consumer wants which provides key knowledge and skills for employment as a food scientist in the food industry.

You may also choose to undertake an industry placement or volunteering elective unit to get hands-on experience while completing your degree.

Add diversity to your degree by undertaking elective units in complementary areas such as health promotion, psychology, physical activity and health or exercise science

Read More

Course structure

To complete the Bachelor of Food and Nutrition Sciences, students must attain 24 credit points. Most units (think of units as 'subjects') are equal to 1 credit point. In order to gain 24 credit points, you will need to study 24 units (AKA 'subjects') over your entire degree. Most students choose to study 4 units per trimester, and usually undertake two trimesters each year.

The course comprises a total of 24 credit points, which must include 16 core units (these are compulsory) and 8 elective units (you can choose which ones to study).

You are required to complete HSN010 Food and Nutrition Laboratory Safety prior to your first laboratory based unit in this course.

12

Compulsory units

6

HSN selective units

6

elective units

24

Total units

Core units

Course structure applies for students who commenced in 2018 onwards. Students who commenced prior to 2018 should refer to previous online Handbooks or consult your course enrolment officer.

Please refer to the School of Exercise and Nutrition Sciences page for course map information.

Level 1 - Trimester 1

  • Foundations of Food, Nutrition and Health HSN101
  • Human Structure and Function HBS109
  • Food: the Environment and Consumers HSN103
  • Chemistry in Our World SLE133
  • Laboratory and Fieldwork Safety Induction Program SLE010 (0 credit points)
  • Level 1 - Trimester 2

  • Food and Nutrition Laboratory Safety HSN010 (0 credit points)
  • The Science of Food HSN104
  • Food Fundamentals HSN106
  • plus two elective units (recommended at Level 1)

    Level 2 - Trimester 1

  • Nutritional Physiology HSN211
  • plus 2 HSN-coded units (selective or Food Innovation major sequence)

    plus 1 elective unit (recommended t Level 1 or Level 2)

    Level 2 - Trimester 2

  • Lifespan Nutrition HSN202
  • plus 1 HSN-coded unit (selective or Food Innovation major sequence)

    plus two elective units (recommended at Level 2)

    Level 3 - Trimester 1

  • Diet and Disease HSN301
  • Food Policy and Regulation HSN309
  • plus 2 HSN-coded units (selective or Food Innovation major sequence)

    Level 3 - Trimester 2

  • Population Nutrition HSN302
  • Assessing Food Intake and Activity HSN305
  • plus 1 HSN-coded unit (selective or Food Innovation major sequence)

    plus one elective unit (recommended at Level 2 or Level 3)

    Students who want to complete H718 Master of Dietetics pre-requisites must enrol in ALL the following elective units:

  • Physiology of Human Growth and Development HSN107
  • Integrated Human Physiology HSE208
  • Chemistry for the Professional Sciences SLE155
  • Biochemistry SLE212
  • Biochemical Metabolism SLE222
  • If an exercise physiology unit has been completed at level 2 (e.g. HSE201 Exercise Physiology, it must be combined with one of these units to meet H718 Master of Dietetics pre-requisites:

  • Principles of Physiology SLE211
  • Systems Physiology SLE221
  • Major Sequences

    Refer to the details of each major sequence for availability.

    It is recommended that students take the Food Innovation major sequence. Alternative major sequences can be undertaken from undergraduate courses offered by any faculty at Deakin University (subject to unit and course rules).

    Other major sequences available include:

    Note: Minor sequences are not available to H315 Bachelor of Nutrition Science students.

    Elective units

    Electives are offered subject to availability of resources and quotas where applicable.

    Trimester 1

  • Food Analysis and Quality Assurance HSN206
  • Sports Nutrition: Theory and Practice HSN307
  • Food Manufacturing and Process Innovation HSN315
  • Trimester 2

  • Food Microbiology and HACCP HSN204
  • Nutrition and Food Promotion HSN210
  • Functional Foods and Biotechnology HSN212
  • Volunteering in Exercise and Nutrition Sciences HSN227
  • Food, Nutrition and Society HSN308
  • Food and Nutrition Practicum HSN311 ^
  • Trends in Product Development HSN320
  • International Perspectives in Food and Nutrition HSN360 (next offered Trimester 3 2017)
  • Key information

    Award granted
    Bachelor of Nutrition Science
    Year
    2018 course information
    VTAC code
    1400514961 - Burwood (Melbourne), Commonwealth Supported Place (HECS)
    Deakin code
    H315
    CRICOS code
    095521M
    Level
    Undergraduate
    Approval status
    This course is approved by the University under the Higher Education Standards Framework.
    Australian Quality Framework (AQF) recognition
    The award conferred upon completion is recognised in the Australian Qualifications Framework at Level 7.

    Campuses by intake

    Campus availability varies per trimester. This means that a course offered in Trimester 1 may not be offered in the same location for Trimester 2 or 3. Read more to learn where this course will be offered throughout the year.

    Trimester 1 - March

    • Start date: March
    • Available at:
      • Burwood (Melbourne)

    Trimester 2 - July

    • Start date: July
    • Available at:
      • Burwood (Melbourne)

    This course structure is for students commencing Trimester 1 2018 onwards. Students who commenced their course in 2017, please go to the 2017 course handbook entry

    Deakin splits the academic year into three terms, known as trimesters. Most students usually undertake two trimesters each year (March-June, July-November).

    Workload

    As a student in the Faculty of Health you can expect to participate in a range of teaching activities each week. This could include classes, seminars, practicals and online interaction. You can refer to the individual unit details in the course structure for more information. You will also need to study and complete assessment tasks in your own time.

    Work experience

    Work Integrated Learning

    If you are interested in the possibility of enhancing your employment prospects by consolidating your knowledge and skills through realistic field experience, you are encouraged to consider undertaking an industry placement or volunteering experience. You can do this by choosing to complete HSN311 Food Science and Nutrition Practicum or HSN227 Volunteering in Exercise and Nutrition Sciences as an elective unit in your final year.

    Entry requirements

    Entry information

    General admission requirements for entry into undergraduate courses for international students at Deakin are summarised in the undergraduate admission requirements table.

    Students must also meet the undergraduate English language requirements.

    Helpful information

    Learn more about this course and others that Deakin offers by visiting VTAC for more information. You can also discover how Deakin compares to other universities when it comes to the quality of our teaching and learning by visiting the QILT website.

    Learn more about Deakin's special entry access scheme (SEAS - a way to help boost your ATAR in some circumstances).

    You can also find out about different entry pathways into Deakin courses if you can't get in straight from high school.

    Finally, Deakin is committed to admissions transparency. As part of that commitment, you can learn more about our Trimester 1 2017 cohort of students (PDF, 657.3KB) - their average ATARs, whether they had any previous higher education experience and more.

    Fees and scholarships

    Fee information

    Estimated tuition fee - full-fee paying place

    The tuition fees you pay are calculated depending on the course you choose.

    The ‘Estimated tuition fee’ is provided as a guide only based on a typical enrolment of students completing the first year of this course. The cost will vary depending on the units you choose, your study load, the length of your course and any approved Credit for Prior Learning you have.

    Each unit you enrol in has a credit point value. The ‘Estimated tuition fee’ is calculated by adding together 8 credit points of a typical combination of units for that course. Eight credit points is used as it represents a typical full-time enrolment load for a year.

    You can find the credit point value of each unit under the Unit Description by searching for the unit in the Handbook.

    Learn more about fees and available payment options.

    Scholarship options

    A Deakin scholarship could help you pay for your course fees, living costs and study materials. If you've got something special to offer Deakin - or maybe you just need a bit of extra support - we've got a scholarship opportunity for you. Search or browse through our scholarships

    Graduate outcomes

    Career outcomes

    After successfully completing this course you will be well prepared for careers requiring knowledge of food, nutrition and health including consumer education and awareness campaigns, public health nutrition, food policy, food regulation, community nutrition, research institutes, marketing and media, a nutritionist in food industry and more. If you are interested in establishing a career in the food industry, you can also choose to undertake a food Innovation major sequence, which focuses on the innovative design of healthy foods to meet consumer wants which provides key knowledge and skills for employment as a food scientist in the food industry. You may gain employment in diverse areas including: food analysis, sensory evaluation, product development, food safety, quality assurance and control, food wholesale and retail, nutrition and agribusiness, food laboratories and more. Please refer to our School’s Careers website for more information.

    Professional recognition

    Enrolled students and graduates can apply for membership of the Nutrition Society of Australian (NSA). If you choose to undertake the food innovation major sequence, you may also be eligible for membership of the Australian Institute of Food Science and Technology (AIFST).

    Course learning outcomes

    Deakin's graduate learning outcomes describe the knowledge and capabilities graduates can demonstrate at the completion of their course. These outcomes mean that regardless of the Deakin course you undertake, you can rest assured your degree will teach you the skills and professional attributes that employers value. They'll set you up to learn and work effectively in the future.

    Graduate Learning Outcomes

    Course Learning Outcomes

    Discipline Specific knowledge and capabilities

    Apply food and nutrition and health knowledge from a range of perspectives.

    Communication

    Select and use a variety of engaging communication modes to disseminate knowledge to individuals, groups, government and non-government organisations and health professionals.

    Digital Literacy

    Select and use appropriate technologies to source, understand, evaluate, and communicate information to professional networks and communities.

    Critical thinking

    Source and critically analyse the food and nutrition literature to apply an evidence-based approach to the field.

    Problem Solving

    Identify and apply practical solutions to a range of changing and complex food and nutrition and health issues.

    Self-management

    Employ self-directed, reflective work and learning practices in a responsible manner to professionally contribute to nutrition sciences.

    Teamwork

    Work collaboratively as part of interdisciplinary teams with a range of stakeholders to advance the field of nutrition sciences.

    Global Citizenship

    Engage in professional and ethical practice that demonstrates awareness of, and adaptability to, diverse social, cultural and environmental contexts in nutrition sciences. 

     

    Application information

    How to apply

    Apply through VTAC

    Applications for study for Trimester 1 must be made through the Victorian Tertiary Admission Centre (VTAC). For more information refer to VTAC

    Apply Through VTAC

    Apply direct to Deakin

    Applications must be made directly to the University through the Applicant Portal. For information on the application process and closing dates, see the Apply web page. Please note that closing dates may vary for individual courses.

    Apply through Deakin

    Deakin International office or Deakin representative

    Fill out the application form and submit to a Deakin International office or take your application form to a Deakin representative for assistance

    PDF Application form - 306 KB

    Need more information on how to apply?

    For information on the application process and closing dates, see the How to apply webpage.
    If you’re still having problems, please contact Deakin International for assistance.

    Entry pathways

    This course can be a pathway to:

    Course pathways to obtain Bachelors degree include: 1. Through a Deakin Learning Centre – Study first year at DLC then transfer to online/campus study; 2. Through Deakin College – Complete one-year diploma then enter Deakin as 2nd year student; 3. Through Tafe – Complete one-year diploma, then start your Deakin Course; 4. Through the workforce – Experience in a related field?  Get credit for prior learning; 5. Through Deakin – Start a related course, then transfer to this course.

    Tap the infographic to explore your options

    Disclaimers:
    Through a DLC: Some courses are only available for first year and students must transfer to online or campus based study.
    Through Deakin College and TAFE: Completion of diploma and minimum academic requirements apply to enter Deakin University.
    Through Deakin: Transfers within Deakin are subject to availability and meeting minimum academic requirements.

    Credit for prior learning

    If you have completed previous studies which you believe may reduce the number of units you have to complete at Deakin, indicate in the appropriate section on your application that you wish to be considered for credit for prior learning. You will need to provide a certified copy of your previous course details so your credit can be determined. If you are eligible, your offer letter will then contain information about your credit for prior learning.

    Your credit for prior learning is formally approved prior to your enrolment at Deakin during the Enrolment and Orientation Program. You must bring original documents relating to your previous study so that this approval can occur.

    You can also refer to the Credit for Prior Learning System which outlines the credit that may be granted towards a Deakin University degree.

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