COURSE CURRICULUM

The Bachelor of Food Science and Human Nutrition at the University of Newcastle, offered at the Ourimbah campus, equips students to tackle global health challenges such as obesity, diabetes, cancer, and heart disease by developing innovative, healthy, and appealing food products. This program provides a comprehensive foundation in food science and human nutrition, covering essential sciences like biology, chemistry, biochemistry, and human biosciences, alongside practical skills in food technology and nutritional analysis. Students gain in-depth knowledge of food commodities, functional foods, and their impact on health, preparing them for roles in Australia’s thriving food and beverage industry. A mandatory 12-week practical experience, such as internships in research or industry settings, allows students to apply their skills and build professional networks. Graduates demonstrate the ability to collect, analyze, and critically review scientific information, staying abreast of ongoing developments in food and nutritional sciences. They develop strong problem-solving and critical analysis skills, enabling them to evaluate opinions, make informed decisions, and address complex issues. The program emphasizes effective communication, with graduates skilled in presenting scientific findings to diverse audiences through written, oral, and IT-based formats. They are trained to work independently or in teams, with an understanding of professional contexts in food and nutrition environments. Ethical awareness, safety, and best practices, grounded in scholarly, community, and legislative standards, are central to the curriculum. This degree prepares graduates for careers in product development, food safety, quality assurance, nutrition research, or regulatory affairs, empowering them to drive sustainable, health-focused innovations with creativity and responsibility.