Bachelor of Food and Nutrition Sciences
Course summary for international students
|Year||2016 course information|
|Award granted ||Bachelor of Food and Nutrition Sciences|
|Campus||Offered at Burwood (Melbourne)|
|Next available intake|
March (Trimester 1)
July (Trimester 2)
|Fee paying annual fee - commencing 2016||$30,800 AUD|
|CRICOS course code||079318C|
Overall IELTS score of 6.5 with no band less than 6.0 (or equivalent). More information is available at www.ielts.org
|VTAC Codes||1400514961 - Burwood (Melbourne), Commonwealth Supported Place (HECS)|
|Deakin course code ||H315|
|Faculty contacts||Deakin International|
Tel +61 3 9627 4877
Course structure applies for students who commenced in 2015 onwards. Students who commenced prior to 2015 should refer to previous online Handbooks or consult your course enrolment officer.
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.
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
Equivalent Full Time Student Load (EFTSL)
EFTSL is the standard annual full time load. Eight credit points is considered a standard full time load for one year. Each unit you study has an EFTSL value. You can add these together to calculate your study load each year. Depending on enrolment, you may be enrolled in more than or less than the one EFTSL each year.
Fee paying place - International (IFP)
A fee paying place is one for which the University does not receive any Government funding. As such, students enrolled in these places are required to contribute the full cost of their course.
Fees for international students apply to persons living in Australia with Temporary Resident status, provided that there is no limitation on study and persons living abroad who are not Australian citizens and do not have Permanent Resident status in Australia.
The actual course fees charged by Deakin University, is based on the course and the study load (EFTSL) being undertaken. The study load (EFSTL) value of each unit offered in 2016 can be viewed from the Unit Search.
The fees per course/unit/credit point may be otherwise subject to an annual increase due to rises in the cost of course delivery and service.
This indicative and annual course fees provided are a guide only. No representation is made that the information provided is current or accurate. Deakin assumes no responsibility for persons relying on indicative course fees to calculate the total future cost of their course. Applicants can email email@example.com au for more information about 2016 fees.
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.
Refer to the details of each major sequence for availability.
Students may elect to take the Food Science major sequence or an alternative major sequence from within the University subject to availability and course rules.
Other major sequences suggested include:
Physical Activity and Health
Level 1 - Trimester 1
|HSN101||Foundations of Food, Nutrition and Health |
|HBS109||Human Structure and Function |
|HSN103||Food: the Environment and Consumers |
|SLE133||Chemistry in Our World *|
|SLE010||Laboratory and Fieldwork Safety Induction Program (0 credit points)|
Level 1 - Trimester 2
|HSN010||Food and Nutrition Laboratory Safety (0 credit points)|
|HSN107||Physiology of Human Growth and Development |
plus one elective unit
|SLE155||Chemistry for the Professional Sciences *|
Level 2 - Trimester 1
|HSN209||Food Security and Safety |
plus two elective units
Level 2 - Trimester 2
|HSN210||Nutrition and Food Promotion |
|HSE208||Integrated Human Physiology |
plus two elective units
Level 3 - Trimester 1
|HSN309||Food Policy and Regulation |
|HSN313||Sensory Evaluation of Foods |
plus one elective unit
Level 3 - Trimester 2
|HSN305||Assessing 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:
|SLE155||Chemistry for the Professional Sciences (Level 1, Trimester 2)|
|SLE212||Biochemistry (Level 2, Trimester 1)|
|SLE222||Biochemical Metabolism (Level 2, Trimester 2)|
FOOD SCIENCE AND NUTRITION ELECTIVE UNITS
Electives are offered subject to availability of resources and quotas where applicable.
|HSN206||Food Analysis and Quality Assurance |
|HSN213||Current Controversies in Food and Nutrition |
|HSN307||Sports Nutrition: Theory and Practice |
|HSN315||Food Manufacturing and Process Innovation |
|HSN204||Food Microbiology and HACCP |
|HSN212||Functional Foods and Biotechnology |
|HSN308||Food, Nutrition and Society |
|HSN311||Food and Nutrition Practicum ^|
|HSN320||Trends in Product Development |
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.
^Indicates an elective practicum unit students can choose to complete in this course - refer course structure.
Entry requirements - general
General admission requirements for entry into undergraduate courses for international students at Deakin are summarised in the undergraduate admission requirements table (194kb).
Some courses may have additional entry requirements.
Students must also meet the undergraduate English language requirements.
Credit for prior learning - general
If you have completed previous studies which you believe may reduce the number of units you have to complete at Deakin, indicate in the appropriate section on your application that you wish to be considered for credit for prior learning. You will need to provide a certified copy of your previous course details so your credit can be determined. If you are eligible, your offer letter will then contain information about your credit for prior learning.
Your credit for prior learning is formally approved prior to your enrolment at Deakin during the Enrolment and Orientation Program. You must bring original documents relating to your previous study so that this approval can occur.
You can also refer to the Credit for Prior Learning System which outlines the credit that may be granted towards a Deakin University degree.
How to apply
Tracking your application
If you have already applied and wish to enquire about your application please refer to the relevant area through which you originally applied.
- If you applied through a Deakin representative please contact your representative.
- If you applied through a Deakin International office please contact firstname.lastname@example.org