Bachelor of Food and Nutrition Sciences
Course summary for local students
|Year||2015 course information|
|Award granted ||Bachelor of Food and Nutrition Sciences|
|Campus||Offered at Burwood (Melbourne)|
|Length||3 years full-time or part-time equivalent|
|Next available intake|
March (Trimester 1)
July (Trimester 2)
|Indicative annual fee 2015||$8,778* - Commonwealth Supported Place (HECS)|
Health - Student and Academic Services
Tel 03 9251 7777
|VTAC Codes||1400514961 - Burwood (Melbourne), Commonwealth Supported Place (HECS)|
|Deakin course code ||H315|
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 the standard full time load for one year of study.
Commonwealth supported place (CSP)
A Commonwealth supported place is one for which the university receives some government funding. As such, students enrolled in these places are required to contribute only part of the cost of their course. To be eligible for a Commonwealth supported place you must be an Australian citizen, or a New Zealand citizen or holder of a permanent visa who will be residing in Australia for the duration of your unit/s of study.
* The "indicative annual course fee" cited has been provided as a guide only. It has been calculated on the basis of a typical enrolment of a student undertaking the course in 2015, and reflects the cost involved in undertaking a full-time quota of units within the specified discipline.
The actual fees charged by Deakin University will depend upon the discipline from which each individual unit is chosen, and may vary from the indicative course fee cited, particularly if units are chosen from a number of disciplines. The cost of each unit offered in 2015 can be viewed from the Unit Search.
Please note that the fees per unit/credit point may increase annually due to rises in the cost of course delivery and service.
Deakin assumes no responsibility for persons relying on "indicative course fees" to calculate the total future cost of their course.
After successfully completing this course you will be well prepared for careers requiring knowledge of nutrition, health, food analysis, sensory evaluation, product development, food safety and food manufacture. If you complete the food science major sequence you will also be well suited to careers in the food industry where your knowledge of nutrition, food composition and processing will facilitate the creation and marketing of food products that help to improve health. You may also gain employment in diverse areas including: food policy, food regulation, quality assurance and control, food wholesale and retail, food laboratories and research institutes, nutrition and agribusiness, consumer education and awareness campaigns, private practice, nutrition counselling and community nutrition.
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
|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)|
|HSN010||Food and Nutrition Laboratory Safety (0 credit points)|
plus one elective unit
|HSN107||Physiology of Human Growth and Development |
|SLE155||Chemistry for the Professional Sciences *|
|HSN209||Food Security and Safety |
plus two elective units
|HSN210||Nutrition and Food Promotion |
|HSE208||Integrated Human Physiology |
plus two elective units
|HSN309||Food Policy and Regulation |
plus one elective unit
|HSN313||Sensory Evaluation of Foods |
plus two elective units
|HSN305||Assessing Food Intake and Activity |
*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 |
|HSN360||International Perspectives in Food and Nutrition |
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.
Entry requirements - general
Deakin University offers admission to undergraduate courses through a number of Admission categories.
In all categories of admission, selection is based primarily on academic merit as indicated by an applicant's previous academic record.
For more information on the Admission Criteria and Selection Policy visit The Guide.
Credit for prior learning - general
The University aims to provide students with as much credit as possible for approved prior study or informal learning which exceeds the normal entrance requirements for the course and is within the constraints of the course regulations. Students are required to complete a minimum of one-third of the course at Deakin University, or four credit points, whichever is the greater. In the case of certificates, including graduate certificates, a minimum of two credit points within the course must be completed at Deakin.
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
Applications for campus and Cloud (online) study for Trimester 1 must be made through the Victorian Tertiary Admission Centre (VTAC). For more information refer to VTAC (external site).
Applications for Trimester 2 and Trimester 3 must be made directly to the University through the Applicant Portal. For information on the application process and closing dates, see the Apply web page. Please note that closing dates may vary for individual courses.