Bachelor of Nutrition and Food Sciences

2008 | 2009 | 2010

Division of Health Sciences | School of Pharmacy and Medical Sciences

Program Code: IBNF

Program Level: Undergraduate

SATAC code: 414291

Tertiary Entrance Rank (TER) for 2009 Entry: 75.40 (Internal)

Home Campus: City East

Program Length (in EFTSL): 3

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Future students

This link will direct you to the University’s Future Students Office who will respond to your enquiry.

Domestic – Please refer to Future Student Enquiries
International – Please refer to Enquiry Online

Current students

This link will redirect you to Campus Central on your campus and they will respond to your enquiry within 24 hours (redirection is based on your program so we will ensure your enquiry is directed to the correct campus)

Program director/s

Dr Karma Pearce (IBNF)

Your Program Orientation (for commencing students only)

Medical and Health Sciences brochure (PDF - 2048KB download Adobe Acrobat)

Aim

The aim of this program is to provide students with a practical and theoretical knowledge of all aspects of nutrition science and food science to be ready to make an immediate impact on the development of innovative foods, diets and lifestyles for health and research into functional ingredients for enhanced wellbeing.

Entry requirements

Applicants are required to have:

qualified for the SACE; and
have recorded achievement in five SACE subjects taken at Stage 2 Level; and
included at least four Stage 2 subjects which are approved Higher Education Selection Subjects (HESS);
obtained a competitive TER.

Alternatively, the minimum educational requirements may be met by those who have:

completed or partly completed a recognised higher education program at a recognised higher education institution;
completed at least four Open Universities Australia (OUA) courses at the appropriate level;
completed a recognised TAFE Diploma;
completed the International Baccalaureate Diploma;
completed a special or mature-age entry qualification;
completed the Health Sciences stream of the UniSA Foundation Studies program.

English language entry requirements
In addition, International students who speak English as a foreign language must satisfy the following:

International English Language Testing System (IELTS Academic): Overall score of 6.5 obtained within the last two years or corresponding results from an equivalent test such as TOEFL or the appropriate Academic English language level delivered at CELUSA;
OR
Successful completion of a secondary qualification in Australia within the last two years;
OR
Successful completion of at least one year of tertiary study in Australia within the last two years;
OR
Successful completion of one year of secondary or tertiary study conducted and completed in English within the last two years in a country in which English is an official language as determined by the University.

Students who have successfully completed a Diploma in Food Technology at TAFE will be granted 36 units of credit towards the Bachelor of Nutrition and Food Sciences program.

Content/structure

The program is designed to produce graduates with a solid basis in both nutrition and food sciences, with the choice of specialisation occurring in the final year. The first year of study develops foundational knowledge in biology, chemistry and quantitative methods whilst introducing students to health perspectives and the taste sensations of foods. The second year builds on the first year with studies in biochemistry, physiology, nutrition, microbiology and food chemistry. In the final year both streams study the core courses in food processing, food quality, functional foods and consumer food preferences and their education on nutrition issues. The Food Science stream focuses on additional studies in food microbiology, food chemistry and food biotechnology whilst the Nutrition Science stream develops further skills in health promotion and development of health and nutrition projects.

Professional Recognition

The Australian Institute of Food Science and Technology recognises graduates for membership. The Nutrition Society of Australia recognises graduates for registration as at least an Associate Nutritionist (ANutr) initially, leading to Registered Nutritionist (RNutr), usually after three years of relevant experience.

Honours

Students obtaining a credit level average or higher may be accepted into an Honours program in accordance with the current policy, and then proceed to postgraduate research degrees.

Fee information

Fees for Domestic students: Commonwealth Supported
Fees for Commonwealth Supported Students are calculated at the course level. Click on individual courses in the schedule below to determine total program fees.

Fees for International students: $AU 20,275 per 1.0 EFTSL for students commencing in 2010.
Fees are calculated on a per Unit basis with 1.0 EFTSL = 36 Units.
Fees for International students are determined one year in advance and are subject to variation.

Program requirements

Course name	Area + Cat. No.	Units	EFTSL
FIRST YEAR
First Half (Study Period 1,2, or3)
Chemistry in Life 100	CHEM 1013	4.5	0.125
Communication in Biosciences 100	BIOL 1041	4.5	0.125
Health and Society	HLTH 1025	4.5	0.125
Biological Science 100	BIOL 1007	4.5	0.125
Second Half (Study Period 4,5, or 6)
Chemistry in Life 101	CHEM 1014	4.5	0.125
Statistics for Laboratory Sciences 101	MATH 1040	4.5	0.125
Biological Science 101	BIOL 1012	4.5	0.125
Sensory Analysis of Foods 101	FOSC 1001	4.5	0.125
SECOND YEAR
First Half (Study Period 1,2, or 3)
Introductory Microbiology	FOSC 2001	4.5	0.125
Biochemistry N 200	BIOL 2014	4.5	0.125
Physiology N 200	BIOL 2035	4.5	0.125
Human Nutrition	HLTH 2001	4.5	0.125
Second Half (Study Period 4, 5 or 6)
Food Composition and Functions	FOSC 2002	4.5	0.125
Food Microbiology 201	FOSC 2003	4.5	0.125
Lifespan Physiology and Biochemistry	BIOL 2052	4.5	0.125
Elective 1 # (see Rule 1)		4.5
or
Nutrition, Exercise and Weight Management *	HLTH 3001	4.5	0.125
THIRD YEAR
First Half (Study Period 1,2, or 3)
Food Quality and Regulation	FOSC 3001	4.5	0.125
Nutrition Communication and Food Studies	FOSC 3014	4.5	0.125
Food Processing and Manufacturing	FOSC 3002	4.5	0.125
Analysis of Foods #	FOSC 3009	4.5	0.125
or
Elective 1 * (see Rule 1)		4.5
Second Half (Study Period 4, 5, or 6)
Food Microbiology 301 #	FOSC 3012	4.5	0.125
or
Managing Health and Well-being Projects *	HLTH 3042	4.5	0.125
or
Sports Nutrition *	HLTH 3002	4.5	0.125
Food Biotechnology #	FOSC 3005	4.5	0.125
or
Health Promotion *	HLTH 3026	4.5	0.125
Functional Foods, Nutraceuticals and Medicines	FOSC 3013	4.5	0.125
Elective 2 (see Rule 2)		4.5
Elective 1 Courses (Select one)
Aboriginal Cultures	HUMS 1035	4.5	0.125
Contemporary Aboriginal Issues	HUMS 1034	4.5	0.125
Australian Society, Aboriginal Voices	LANG 2007	4.5	0.125
Cultural Perspectives on Health	NURS 1036	4.5	0.125
Elective 2 Courses (Select one)
Cross-Cultural Understanding	SOCU 1004	4.5	0.125
Fitness and Lifestyle Management	HLTH 1013	4.5	0.125
Lifespan Diversity	WELF 1018	4.5	0.125
Rural and Remote Health	HLTH 1019	4.5	0.125
Psychology 1A	BEHL 1003	4.5	0.125
Sociology 1	SOCU 1003	4.5	0.125
Sociology of Health and Physical Activity	HLTH 2009	4.5	0.125
# Courses for Food Science Stream * Courses for the Nutrition Science Stream

Credit transfer