Bachelor of Food Science and Nutrition
Course summary for current students
|Award granted ||Bachelor of Food Science and Nutrition|
|Duration||3 years full-time or part-time equivalent|
|CRICOS course code||020012G|
|Deakin course code||H315|
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.
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
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.
|HSN101||Food: Nutrition, Culture and Innovation |
|HBS109||Human Structure and Function |
|SLE131||Unit description is currently unavailable |
|HBS108||Health Information and Data |
HSN102 Introduction to Food Science and Nutrition *
plus one elective unit
|SLE152||Unit description is currently unavailable |
* Students who have not completed HSN102 by Trimester 2 2010 must complete ONE of HSN302, HSN305, HSN307, HSN308, HSN311 or HSN318.
|HSN203||Unit description is currently unavailable **|
|HSN205||Unit description is currently unavailable **|
HSN207 Sensory Evaluation of Foods (last offered in 2010)OR
|HSN313||Sensory Evaluation of Foods (if HSN207 is not completed by the end of 2010)|
|HSN204||Food Microbiology and HACCP |
|HSN206||Food Analysis and Quality Assurance |
|HSN208||Unit description is currently unavailable **|
** Students must complete HSN203, HSN205 and HSN208 by the end of 2012.
|HSN304||Unit description is currently unavailable ***|
plus one elective unit
|HSN309||Food Policy and Regulation |
|HSN303||Unit description is currently unavailable ***|
plus two elective units
|HSN306||Unit description is currently unavailable ***|
*** 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.
|HSN307||Sports Nutrition: Theory and Practice |
|HSN305||Assessing Food Intake and Activity |
|HSN308||Food, Nutrition and Society |
|HSN318||Unit description is currently unavailable |
|HSN311||Food and Nutrition Practicum |