Course Curriculum

The first semester introduces students to the foundational concepts essential to the study of nutrition and food science. During this stage, learners gain knowledge in food science, communication, nutrition assessment, and public health nutrition priorities, forming a strong academic base for further learning. Students explore the functions, chemistry, composition, and nutritional properties of a wide variety of foods, helping them understand how nutrients support health and wellbeing. Alongside this, they develop practical skills to assess and evaluate the nutritional status of individuals and populations using recognised assessment methods. The curriculum also addresses food and nutrition issues in both developing and developed countries, encouraging a global perspective on nutrition challenges. Communication skills are a key focus, with students enhancing their ability to deliver nutrition information through technology, media, group education, and counselling techniques.In the second semester, students build on their foundational knowledge by developing core applied nutrition skills relevant to professional practice. This includes learning how to provide effective nutrition advice for the management of chronic diseases and acute clinical conditions. Students are also introduced to food service system management, gaining insight into planning, organisation, and quality considerations within food and health services. In addition, the semester focuses on planning and implementing public health nutrition projects, allowing students to apply theoretical concepts to real-world community and population health contexts. Together, the two semesters provide a balanced combination of scientific knowledge, practical skills, and professional communication, preparing students for advanced study or roles within nutrition and public health fields.