Bachelor of Food and Nutrition Sciences
Course summary for local students
|Year||2016 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)
|CSP annual fee (indicative) - commencing 2016||$8,901 - Commonwealth Supported Place (HECS)|
|Full fee paying annual fee - commencing 2016||Not applicable|
Health - Student and Academic Services
|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.
- Course overview
- Professional recognition
- Fees and charges
- Career opportunities
- Course rules
- Major sequences
- Course structure
- Entry requirements - general
- Credit for prior learning - general
- How to apply
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.
Commonwealth supported place (CSP)
Under the present legislation, a Commonwealth supported place is one for which the University receives some Government funding. Students enrolled in these places are required to contribute part of their course costs. To be eligible for a Commonwealth supported place you must be an Australian citizen, or New Zealand citizen or holder of a permanent visa who will be residing in Australia for the duration of your study.
Full-fee paying (FFP)
A full-fee paying place is one which the University does not receive any Government funding. Students enrolled in these places contribute the full cost of their course.
Domestic full-fee paying places are available to Australian citizens, New Zealand citizens or holders of a permanent visa.
Fee information for all domestic students
The current Federal Government has proposed a number of major reforms for the higher education sector (see the Higher Education and Research Reform Amendment Bill 2014), including fee deregulation in respect of domestic student fees. This legislation may be reintroduced to the parliament in the latter half of 2015 and if passed, will impact on the CSP and FFP course fees applicable in 2016.
* Therefore, the indicative annual course fee shown is 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 full-time study within the specified discipline. The 2016 CSP and FFP course fees may change if the Commonwealth Government's proposed fee deregulation and reforms legislation is passed.
The actual fees charged by Deakin University, will depend on the individual unit discipline 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 2016 can be viewed from the Unit Search. Should a change in Government policy affect the cost of units offered, the website will be updated as soon as possible.
The fees per unit/credit point may be otherwise subject to an annual increase due to rises in the cost of course delivery and service.
This information is provided as 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 firstname.lastname@example.org au for more information about 2016 fees.
Fee payment assistance
Australian citizens or holders of a permanent humanitarian visa, enrolling in a CSP or FFP, may be eligible for HECS-HELP or FEE-HELP respectively. For more information about HECS-HELP or FEE-HELP visit the Study Assist website.
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)|
|HSN107||Physiology of Human Growth and Development|
|HSN104||The Science of Food|
plus one elective unit
|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
|HSN301||Diet and Disease|
|HSN309||Food Policy and Regulation|
|HSN313||Sensory Evaluation of Foods|
plus one elective unit
|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|
|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.