The course develops students’ understanding of human nutrition and its impact on health. Learn how to tackle challenges facing society including disease prevention, obesity, the spread of misinformation, and the social and physiological effects of food on wellbeing.
Put theory into practice in state-of-the-art food sensory labs located within Consumer Analytical Safety Sensory (CASS) Food Research Centre. Designed just like those found in industry settings, University’s labs provide hands-on experience that prepares students for the workplace. Graduate with practical skills that allow them to improve health through food and nutrition – skills that are increasingly in demand as society grapples with nutrition-related diseases and their impact on wellbeing.
This course offers the same structure and units as Bachelor of Nutrition Science, while ensuring dietetics prerequisites are incorporated as core units, to fulfil the entry requirements for the Master of Dietetics. Graduates will receive an offer to study in the Master of Dietetics after completing the necessary units and meeting the weighted average mark (WAM) requirement.
In this course, students will study a broad range of subjects that unlock a variety of career opportunities across health and nutrition industries. Gain a comprehensive understanding of:
- The role of food in disease prevention
- Nutrition education and research
- Food choice and intake
- Food regulation
- Nutritional physiology
- Lifespan nutrition
- Sustainable food systems
- The science of food.
