Bachelor of Food and Nutrition Sciences

Course summary for current students

Year2017 course information
Award granted Bachelor of Food and Nutrition Sciences
CampusOffered at Burwood (Melbourne)
Cloud CampusNo
Duration3 years full-time or part-time equivalent
Deakin course codeH315

Course sub-headings

Course overview

Learn about the fascinating role of food and nutrition in human health and disease prevention.

Today's emphasis on food and nutrition science has created a demand for qualified food and nutrition professionals. As a graduate of this course, you will find opportunities to work in careers requiring knowledge of nutrition, health, food analysis, sensory evaluation, product development, food safety, and more.

Add diversity to your degree by undertaking elective units 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, 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 while completing your degree.

Indicative student workload

As a student in the Faculty of Health you can expect to participate in a range of teaching activities each week. This could include classes, seminars, practicals and online interaction. You can refer to the individual unit details in the course structure for more information. You will also need to study and complete assessment tasks in your own time.

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).

Fees and charges

Fees and charges vary depending on your course, your fee category and the year you started. To find out about the fees and charges that apply to you, visit www.deakin.edu.au/fees.

Course rules

To complete the Bachelor of Food and Nutrition Sciences, students must attain 24 credit points. Most units (think of units as 'subjects') are equal to 1 credit point. In order to gain 24 credit points, you will need to study 24 units (AKA 'subjects') over your entire degree. Most students choose to study 4 units per trimester, and usually undertake two trimesters each year.

The course comprises a total of 24 credit points, which must include the following:

  • 16 core units (these are compulsory)
  • Completion of HSN010 Food and Nutrition Laboratory Safety prior to your first laboratory based unit in this course.
  • 8 elective units which may be selected from any faculty (you can choose which ones to study)
  • No more than 10 credit points may be taken at level 1 and at least 4 credit points must be taken at level 3

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 can be undertaken from undergraduate courses offered by any faculty at Deakin University (subject to unit and course rules).

Other major sequences available include:

Core units

Course structure applies for students who commenced in 2016 onwards. Students who commenced prior to 2016 should refer to previous online Handbooks or consult your course enrolment officer.

Level 1 - Trimester 1

HSN101Foundations of Food, Nutrition and Health

HBS109Human Structure and Function

HSN103Food: the Environment and Consumers

SLE133Chemistry in Our World

SLE010Laboratory and Fieldwork Safety Induction Program (0 credit points)

Level 1 - Trimester 2

HSN010Food and Nutrition Laboratory Safety (0 credit points)

HSN107Physiology of Human Growth and Development

HSN104The Science of Food

HSN106Food Fundamentals

plus one elective unit OR

SLE155Chemistry for the Professional Sciences

Level 2 - Trimester 1

HSN209Food Security and Safety

HSN211Nutritional Physiology

plus two elective units

Level 2 - Trimester 2

HSN202Lifespan Nutrition

HSN210Nutrition and Food Promotion

OR

HSE208Integrated Human Physiology *

plus two elective units

Level 3 - Trimester 1

HSN301Diet and Disease

HSN309Food Policy and Regulation

HSN313Sensory Evaluation of Foods

plus one elective unit

Level 3 - 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 the core unit of HSE208 Integrated Human Physiology INSTEAD OF HSN210 Nutrition and Food Promotion, AND the following elective units:

SLE155Chemistry for the Professional Sciences (Level 1, Trimester 2)

SLE212Biochemistry (Level 2, Trimester 1)

SLE222Biochemical Metabolism (Level 2, Trimester 2)

Elective units

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

Trimester 1

HSN206Food Analysis and Quality Assurance

HSN213Current Controversies in Food and Nutrition

HSN307Sports Nutrition: Theory and Practice

HSN315Food Manufacturing and Process Innovation

Trimester 2

HSN204Food Microbiology and HACCP

HSN212Functional Foods and Biotechnology

HSN227Volunteering in Food and Nutrition

HSN308Food, Nutrition and Society

HSN311Food and Nutrition Practicum ^

HSN320Trends in Product Development

HSN360International Perspectives in Food and Nutrition (next offered Trimester 3 2017)

Work experience

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.

Details of major sequences

Food Science

Campus

Burwood (Melbourne)


Unit set code

MJ-H000022


Units

These units may 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