COURSE CURRICULUM

The Bachelor of Science (Nutrition) and Bachelor of Innovation double degree is a four-year program that integrates nutrition science with innovation, business, and project management skills. In the first year, students develop foundational knowledge through subjects including Introduction to Nutrition Science, Culinary Nutrition Practice, Foundations for Professional Health Practice, Biological Chemistry, Financial Decision Making, Indigenous Cultures and Health Behaviours, Markets and Legal Frameworks, and Strategic Career Design. The second year focuses on building scientific and innovation capabilities through Human Structure and Function, Public Health Nutrition, Food and Nutrition Sociology, Design Principles and Process, Design Computing, Project Management, and Innovation Principles. In the third year, students advance their understanding of nutrition and health through Biochemistry of Nutrition, Nutrient Metabolism, Nutritional Physiology, Nutritional Biochemistry and Human Metabolism, Epidemiology, and Responsible Innovation and Leadership, with opportunities to study entrepreneurship or international management. The final year emphasises professional application through Applied Research and Biostatistics, Community Nutrition, Nutrition Communication, Nutrition Professional Practice, Nutrition and Chronic Disease, Business Innovation Lab, and Sustainable Business Innovation Project. Students also gain practical industry experience through business clinics, internships, study tours, or international projects. This interdisciplinary structure prepares graduates with expertise in nutrition science, innovation strategy, communication, research, and leadership for careers in food industries, public health, nutrition services, research, policy, and health-focused enterprises.