COURSE CURRICULUM

The Bachelor of Nutrition is a science-based, practice-oriented degree designed to build strong knowledge of food, human health, and nutrition across individual and population levels. The program is structured into introductory, developing, and graduate stages, supported by a minor and specialised elective options. The introductory stage (84 units) provides foundational understanding in bioscience, human physiology, nutrition, chemistry, public health, and food in society, along with science research methods. The developing stage (72 units) deepens scientific and nutritional knowledge through integrated physiology, biochemistry, food studies, public health nutrition, and nutritional biochemistry, strengthening students’ ability to understand how the body processes and uses nutrients. The graduate stage (60 units) focuses on applied and professional practice, including nutrition for health and exercise, food and menu design, nutrition practicum experience, food consumer behaviour, and communication and education in nutrition. Students also complete a 48-unit minor in areas such as exercise and sport, Indigenous health and wellbeing, public health nutrition, social media, or sustainability, allowing for career specialisation. Additionally, they choose 24 units from specified courses in areas like pathophysiology, health research design, food safety laws, public policy, or exercise physiology. Overall, the program prepares graduates for careers in nutrition, public health, food industry roles, health promotion, and further study in fields such as dietetics and sports nutrition.