Bachelor of Food and Nutrition
Course summary for current students
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G = Geelong Waurn Ponds Campus
S = Geelong Waterfront Campus
W =Warrnambool Campus
X = Off campus
| Award granted | Bachelor of Food and Nutrition |
|---|---|
| Campus | |
| Duration | 3 years full-time or part-time equivalent |
| Deakin course code | H315 |
This course structure is for students who commenced prior to 2014. Students commencing in 2014 should refer to the 2014 handbook entry. Students who commenced prior to 2014 should refer to previous online handbooks or consult your course enrolment officer. | |
Course sub-headings
- Course overview
- Professional recognition
- Fees and charges
- Course rules
- Major sequences
- Course structure
- Details of major sequences
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
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 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
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
Psychology
Course structure
Level 1
Trimester 1
| HSN101 | Food: Nutrition, Culture and Innovation (B, G, W) |
| HBS109 | Human Structure and Function (B, G, W, X) |
| HSN103 | Food: the Environment and Consumers (B) |
| SLE133 | Chemistry in Our World (B, G) * |
Trimester 2
| HBS107 | Understanding Health (B, G, W, X) |
| HSN104 | The Science of Food (B) |
| HSN106 | Food Fundamentals (B) |
plus one elective unit
OR
| SLE155 | Chemistry for the Professional Sciences (B, G) * |
Level 2
Trimester 1
| HSN201 | Principles of Nutrition (B, G, W, X) |
| HSN209 | Food Security and Safety (B) |
plus two elective units
Trimester 2
| HSN202 | Lifespan Nutrition (B, G, W) |
| HSN210 | Nutrition and Food Promotion (B) |
plus two elective units
Level 3
Trimester 1
| HSN301 | Diet and Disease (B, G, W, X) |
| HSN309 | Food Policy and Regulation (B) |
| HSN313 | Sensory Evaluation of Foods (B) |
plus one elective unit
Trimester 2
| HSN302 | Population Nutrition (ONLINE) |
| HSN305 | Assessing Food Intake and Activity (B, G) |
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.
FOOD SCIENCE AND NUTRITION ELECTIVE UNITS
Electives are offered subject to availability of resources and quotas where applicable.
Trimester 1
| HSN213 | Current Controversies in Food and Nutrition (B) |
| HSN307 | Sports Nutrition: Theory and Practice (B, X) |
| HSN315 | Food Manufacturing and Process Innovation (B) |
Trimester 2
| HSN204 | Food Microbiology and HACCP (B) |
| HSN206 | Food Analysis and Quality Assurance (B) |
| HSN212 | Functional Foods and Biotechnology (B) |
| HSN213 | Current Controversies in Food and Nutrition (B) |
| HSN308 | Food, Nutrition and Society (X) |
| HSN311 | Food and Nutrition Practicum (B) |
| HSN320 | Trends in Product Development (B) |
Trimester 3
| HSN360 | International Perspectives in Food and Nutrition |
Details of major sequences
Food Science - unit set code MJ-H000022
These units may also be taken as individual elective units.
| HSN104 | The Science of Food (B) |
| HSN204 | Food Microbiology and HACCP (B) |
| HSN206 | Food Analysis and Quality Assurance (B) |
| HSN212 | Functional Foods and Biotechnology (B) |
| HSN315 | Food Manufacturing and Process Innovation (B) |
| HSN320 | Trends in Product Development (B) |
