COURSE CURRICULUM

The Bachelor of Food and Nutrition at La Trobe University requires students enrolled in the Online or Melbourne (Bundoora) campus to complete 360 credit points, comprising 300 credit points of core subjects and 60 credit points of electives or a minor, while students studying in Singapore complete 360 credit points of core subjects. The three-year program begins with foundational studies in nutrition, anatomy and physiology, chemistry, food security, sustainable food systems, health and wellbeing, and research methods, together with academic integrity and Indigenous cultural literacy modules. In the second year, students develop advanced knowledge in nutrition assessment, human physiology, biochemistry, molecular biology, and evidence-based practice, while selecting elective subjects or a minor to broaden their expertise. Elective options include food habits and consumption, advanced food skills, employability in nutrition, and developmental psychology. During the final year, students complete advanced subjects in nutrition education, nutrition throughout the life course, diet and disease relationships, applied food science, applied nutrition research, and a professional nutrition placement that provides valuable practical experience. They also complete additional electives or continue their chosen minor, with options such as sports nutrition, nutritional science and nutrigenomics, or wellbeing promotion. The curriculum integrates scientific knowledge, practical skills, research, and workplace learning to prepare graduates for careers in nutrition, community health, food industries, research, and health promotion, or further postgraduate study.