Bachelor of Food and Nutrition Sciences
Course summary for local students
|Year||2017 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)
|CSP annual fee (indicative) - commencing 2017||$9,036 for 1 yr full-time - Commonwealth Supported Place (HECS)|
|Full fee paying annual fee - commencing 2017||Not applicable|
Health - Student and Academic Services
|VTAC Codes||1400514961 - Burwood (Melbourne), Commonwealth Supported Place (HECS)|
|Deakin course code||H315|
|Approval status||This course is approved by the University under the Higher Education Standards Framework.|
|Australian Quality Framework (AQF) recognition||The award conferred upon completion is recognised in the Australian Qualifications Framework at Level 7.|
- Course overview
- Professional recognition
- Fees and charges
- Career opportunities
- Course Learning Outcomes
- Course rules
- Major sequences
- Course structure
- Entry requirements - general
- Credit for prior learning - general
- How to apply
- Work experience
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.
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
The tuition fees you pay will depend on the units you choose to study as each unit has its own costs. The ‘Estimated tuition fee’ is provided as a guide only based on a typical enrolment of students undertaking the first year of this course. The cost will vary depending on the units you choose, your study load, the time it takes to complete your course and any approved Credit for Prior Learning you have.
Each unit you enrol in has a credit point value. The ‘Estimated tuition fee’ is calculated by adding together 8 credit points of a typical combination of units for that course. Eight credit points is used as it represents a typical full-time enrolment load for a year.
You can find the credit point value of each unit under the Unit Description by searching for the unit in the Handbook.
Learn more about fees and available payment options.
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.
Course Learning Outcomes
Graduate Learning Outcomes
Course Learning Outcomes
Discipline Specific knowledge and capabilities
Apply food and nutrition and health knowledge from a range of perspectives.
Select and use a variety of engaging communication modes to disseminate knowledge to individuals, groups, government and non-government organisations and health professionals.
Select and use appropriate technologies to source, understand, evaluate, and communicate information to professional networks and communities.
Source and critically analyse the food and nutrition literature to apply an evidence-based approach to the field.
Identify and apply practical solutions to a range of changing and complex food and nutrition and health issues.
Employ self-directed, reflective work and learning practices in a responsible manner to professionally contribute to food and nutrition sciences.
Work collaboratively as part of interdisciplinary teams with a range of stakeholders to advance the field of food and nutrition sciences.
Engage in professional and ethical practice that demonstrates awareness of, and adaptability to, diverse social, cultural and environmental contexts in food and nutrition sciences.
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 16 core units (these are compulsory) and 8 elective units (you can choose which ones to study).
You are required to complete HSN010 Food and Nutrition Laboratory Safety prior to your first laboratory based unit in this course.
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:
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
|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|
|HSN104||The Science of Food|
plus one elective unit OR
|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
|HSN301||Diet and Disease|
|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)|
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|
|HSN227||Volunteering in Food and Nutrition|
|HSN308||Food, Nutrition and Society|
|HSN311||Food and Nutrition Practicum ^|
|HSN320||Trends in Product Development|
|HSN360||International Perspectives in Food and Nutrition (next offered Trimester 3 2017)|
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.
This course can be a pathway to:
- H418 Bachelor of Food and Nutrition Sciences (Honours)
- H517 Graduate Certificate of Public Health Nutrition
- H714 Master of Human Nutrition
- H718 Master of Dietetics
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 and how to apply for credit.
How to apply
Trimester 1 – start studying in March 2017
Apply through VTAC for Trimester 1.
Exceptions to submitting a VTAC application
If you are:
- not studying Year 12 in 2016 and only intend to apply to one institution for one course (which is Deakin), or
- applying for a Deakin course, which is not listed on the VTAC website.
a direct application can be submitted to Deakin through our Applicant Portal.
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.
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.