Bachelor of Food Science and Nutrition

Course summary for current students

Award granted Bachelor of Food Science and Nutrition
Cloud (online)No
Duration3 years full-time or part-time equivalent
CRICOS course code020012G
Deakin course codeH315

Note: This course structure applies to students who commenced in 2007-2010 and is available to continuing students only. Students who commenced prior to 2007 should refer to previous handbooks or the course enrolment officer. Students who commenced in 2011 onwards should refer to the entry for H315 Bachelor of Food and Nutrition.

Course sub-headings

Course overview

The aim of the course is to produce graduates who can apply knowledge in relation to: food processing to ensure the delivery of a safe and wholesome food supply; the control of food spoilage, taking into account health and commercial considerations; the development, manufacture and marketing of individual food products; the nutritional implications of food product composition and processing for consumers; and human nutrition and the complexity of current issues relating food to human health.

Graduates will be equipped to work in a range of occupations where knowledge of the food industry, food composition, processing and nutrition is required, or may choose to enrol in higher degrees by research.

Fees and charges

Unit fees can be viewed within individual unit descriptions. You can search for a unit using the Unit Search.

Please be aware:

  • Fees are calculated on a per unit basis
  • Fees charged will depend on the individual units chosen
  • Fees per unit/credit point may increase annually due to rises in the cost of course delivery and services

Course rules

The course comprises 24 credit points, including 20 core units. The remaining 4 credit points are elective units, which may be selected from any faculty. No more than 10 credit points may be taken at level 1; at least 14 credit points must be taken at level 2 or 3.

Course structure

Level 1
Trimester 1

HSN101Food: Nutrition, Culture and Innovation

HBS109Human Structure and Function

SLE111Cells and Genes

SLE131Unit description is currently unavailable

Trimester 2

HBS108Health Information and Data

HSN102               Introduction to Food Science and Nutrition *
SLE152Unit description is currently unavailable

plus one elective unit

* Students who have not completed HSN102 by Trimester 2 2010 must complete ONE of  HSN302, HSN305, HSN307, HSN308, HSN311 or HSN318.


Level 2

Trimester 1

HSN201Principles of Nutrition

HSN203Unit description is currently unavailable **

HSN205Unit description is currently unavailable **

HSN207               Sensory Evaluation of Foods (last offered in 2010)
OR
HSN313Sensory Evaluation of Foods (if HSN207 is not completed by the end of 2010)

Trimester 2

HSN202Lifespan Nutrition

HSN204Food Microbiology and HACCP

HSN206Food Analysis and Quality Assurance

HSN208Unit description is currently unavailable **

** Students must complete HSN203, HSN205 and HSN208 by the end of 2012.

Level 3
Trimester 1

HSN301Diet and Disease

HSN304Unit description is currently unavailable ***

HSN309Food Policy and Regulation

plus one elective unit

Trimester 2

HSN303Unit description is currently unavailable ***

HSN306Unit description is currently unavailable ***

plus two elective units

*** Students must complete HSN303, HSN304 and HSN306 by the end of 2013.

FOOD SCIENCE AND NUTRITION ELECTIVE UNITS

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

Trimester 1

HSN307Sports Nutrition: Theory and Practice

Trimester 2

HSN302Population Nutrition

HSN305Assessing Food Intake and Activity

HSN308Food, Nutrition and Society

HSN318Unit description is currently unavailable

HSN311Food and Nutrition Practicum

 

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