Bachelor of Food Science and Nutrition

Course summary for current students

Contacts

Division of Student Administration (DSA)
Student Information Centre
Tel 1300 334 733
enquire@deakin.edu.au

Further information

Health - Student and Academic Services
Tel 03 9251 7777
health-enquire@deakin.edu.au

Key to campuses

B = Melbourne Burwood Campus
G = Geelong Waurn Ponds Campus
S = Geelong Waterfront Campus
W =Warrnambool Campus
X = Off campus

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.

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.