COURSE CURRICULUM

The Bachelor of Food Science and Nutrition is a 72-credit-point degree that combines foundational science, specialised nutrition knowledge and practical food science skills. The course core makes up 57 credit points and includes essential units in chemistry, biology, physiology and biomedical sciences, ensuring students gain a strong scientific foundation. Key early units include Succeeding in Science, Introduction to the Human Body, Cell Biology, Fundamentals of Chemistry and From Paddock to Plate. Students then progress into discipline-specific subjects such as Introduction to Food Science and Nutrition, Principles of Nutrition, Food Science, Nutrition and Disease, Human Nutritional Physiology, Advanced Nutrition, Food Biotechnology and Food Product Development. Practical and applied learning is strengthened through Food Science and Nutrition in Practice and Food and Nutrition in the Community, alongside Biochemistry and Metabolic and Cellular Biochemistry, which support an understanding of nutrition at a molecular level. Students complete 12 credit points of Options, which can be fulfilled by choosing a 12-credit-point Minor or by selecting general elective units; if choosing electives, FSN301 must be completed as part of the program. An additional 12 credit points of general electives allow students to tailor their learning according to personal interests or career goals, provided prerequisites are met. The degree also includes a 3-credit-point Discovery Study unit, giving students further flexibility to explore interdisciplinary topics. Overall, the structure offers a balanced mix of scientific depth and applied nutrition and food science training, preparing graduates for diverse roles in the health, food and nutrition sectors or for further study in areas such as dietetics.