Bachelor of Food and Nutrition

Course summary for current students

Award granted Bachelor of Food and Nutrition
Duration3 years full-time or part-time equivalent
Deakin course codeH315

Offered to continuing students only. This course structure is for students who commenced prior to 2014. Students commencing in 2014 should refer to the 2014 handbook entry.

Students commencing 2015 onwards should refer to H315 Bachelor of Food and Nutrition Sciences

Course sub-headings

Course overview

This comprehensive course addresses all aspects of human nutrition and food relevant for employment in the health and food industries. With a strong focus on consumer health, you will gain an understanding of food, including food choice and its relationship to health, as well as the role of nutrition in human health and disease prevention. To add diversity to your degree, you may choose to undertake elective units of study in complementary areas such as health promotion, psychology, physical activity and health or exercise science. If you are interested in a career in the food industry it is recommended that you undertake a food science major sequence, which provides knowledge and skills for employment in the food industry. You may also choose to undertake an industry placement elective unit to get hands-on experience within your degree.

Professional recognition

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

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. You can do this by choosing to complete HSN311 Food Science and Nutrition Practicum as an elective unit in your final year.

Fees and charges

All Commonwealth Supported Place (CSP), fee paying undergraduate and pre-2016 commencing students

Your course tuition fees are calculated based on the units you study. Please refer to the Pre 2016 Unit Fee Cost in the Unit Search.

2016 commencing International and full fee paying postgraduate domestic students

Your course tuition fees are calculated based on the course you study. The following rates apply:

Commonwealth Supported Place (indicative)*Domestic Fee PayingInternational Fee Paying
Not applicableNot applicableNot applicable

The rates shown are based on 1 Equivalent Full Time Study Load (EFTSL) or 8 credit points. If your study load for the year is less than or more than 1 EFTSL your fees will be adjusted accordingly. Each unit you study has an EFTSL value. You can multiple the course price by the EFSTL value of all units you are enrolled in to determine the unit price.

* The Commonwealth Supported Place (CSP) course rates shown are indicative course fees. CSP fees are indicative because they are calculated based on your unit selection. They should be used as a guide only. The 2016 CSP course fees may change if the Commonwealth Government's proposed fee deregulation and reforms legislation is passed.

Course rules

The course comprises 24 credit points, including 16 core units. The remaining 8 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.

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

Major sequences

Refer to the details of each major sequence for availability.
it is recommended that students take the Food Science major sequence. Alternative major sequences are available from within the University subject to availability and course rules.
Other major sequences available include:
Exercise Science
Health Promotion
Physical Activity and Health

Course structure

Level 1
Trimester 1

HSN101Foundations of Food, Nutrition and Health

HBS109Human Structure and Function

HSN103Food: the Environment and Consumers

SLE133Chemistry in Our World *

Trimester 2

HBS107Understanding Health

HSN104The Science of Food

HSN106Food Fundamentals

plus one elective unit
SLE155Chemistry for the Professional Sciences *

Level 2
Trimester 1

HSN201                  Principles of Nutrition (not offered after 2015)

HSN209Food Security and Safety

plus two elective units

Trimester 2

HSN202Lifespan Nutrition

HSN210Nutrition and Food Promotion

plus two elective units

Level 3

Trimester 1
HSN301Diet and Disease

HSN309Food Policy and Regulation

HSN313Sensory Evaluation of Foods

plus one elective unit

Trimester 2

HSN302Population Nutrition

HSN305Assessing Food Intake and Activity

plus two elective units

*Students who want to complete H718 Master of Dietetics pre-requisites must enrol in SLE155 Chemistry for the Professional Sciences, as well as SLE212 Biochemistry and SLE222 Biomechanical Metabolism.


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

Trimester 1

HSN213Current Controversies in Food and Nutrition

HSN307Sports Nutrition: Theory and Practice

HSN315Food Manufacturing and Process Innovation

Trimester 2

HSN204Food Microbiology and HACCP

HSN206Food Analysis and Quality Assurance

HSN212Functional Foods and Biotechnology

HSN213Current Controversies in Food and Nutrition

HSN308Food, Nutrition and Society

HSN311Food and Nutrition Practicum

HSN320Trends in Product Development

Trimester 3

HSN360Unit description is currently unavailable

Details of major sequences

Food Science - unit set code MJ-H000022

These units may also be taken as individual elective units.

HSN104The Science of Food

HSN204Food Microbiology and HACCP

HSN206Food Analysis and Quality Assurance

HSN212Functional Foods and Biotechnology

HSN315Food Manufacturing and Process Innovation

HSN320Trends in Product Development