COURSE CURRICULUM

This BSc (Hons) in Nutrition and Health Science combines nutrition science with health science, biology, biochemistry, epidemiology and public health to prepare students for evidence based practice and careers in nutrition and health promotion. In the first year, students build foundations in human physiology, chemistry, microbiology basics, nutrition fundamentals, health promotion, IT and quantitative methods. In the second year, learning expands into human biochemistry, organic chemistry, genetics, food science, sports nutrition, nutritional assessment, psychology, research methods and health policy. The third year focuses on applied knowledge including public health nutrition, epidemiology, lifecycle nutrition, behavioural change, community nutrition and an extended professional work placement that develops real world experience. In the final year, students complete a major research project alongside advanced study in nutritional biochemistry, nutrition in disease, biotechnology, sustainable food systems and population health strategies. The program emphasises scientific inquiry, critical thinking, data analysis and communication skills throughout. Graduates gain the competencies required for roles in public health nutrition, clinical and community nutrition, food industry development and health promotion, and are also well prepared for postgraduate study and research careers. This program also strongly integrates research skills, evidence based decision making, and multidisciplinary collaboration across nutrition and health science fields.