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Bachelor of Nutrition and Food Sciences

The Bachelor of Nutrition and Food Sciences is an undergraduate program designed to provide graduates with a practical and theoretical knowledge of all aspects of nutrition science and food science. The program aims to equip students with the skills to make an immediate impact on the development of innovative foods, diets, and lifestyles for health, as well as undertake research into functional ingredients for enhanced wellbeing.

Program Structure

The program is designed to provide graduates with a solid basis in both nutrition and food sciences, with the choice of specialization occurring in the third year. The first year of study develops foundational knowledge in biology, chemistry, and quantitative methods, whilst introducing students to health perspectives and nutrition and food science. The second year builds on the first year with studies in biochemistry, physiology, nutrition, microbiology, food chemistry, and sensory and consumer evaluation of food.

Courses

The program requires completion of 108 units of study, with courses including:

• Chemistry 100
• Introduction to Nutrition and Food Sciences 1
• Health and Society
• Biology A
• Chemistry of Food
• Quantitative Methods in Health
• Biology B
• Introduction to Nutrition and Food Sciences 2
• Microbiology
• Biochemistry
• Physiology
• Human Nutrition
• Food Innovation and Culinary Nutrition
• Food Safety and Regulation
• Lifespan Physiology
• Sensory and Consumer Evaluation of Foods
• Future Foods
• Food Processing and Manufacturing
• Product Development and Food Analysis
• Communication in Nutrition and Food Sciences
• Biochemistry of Human Metabolism
• Food Microbiology and Quality Assurance
• Capstone in Nutrition, Food Sciences
• Elective
• Advanced Capstone in Nutrition and Food Sciences
• Community Nutrition Promotion
• Nutrition, Exercise and Weight Management
• Sports Nutrition

Admission Criteria

Applicants are required to meet one of the following criteria with a competitive result, and demonstrate that they fulfill any prerequisite requirements and essential requirements for admission:

• Recent secondary education: Meet any prerequisite requirements with a minimum grade of C- or equivalent, and qualify for the South Australian Certificate of Education (SACE), and achieved a competitive Selection Rank (ATAR), or complete secondary qualifications equivalent to SACE, or complete the International Baccalaureate Diploma with a minimum score of 24 points.
• Higher education study: Complete or partly complete a recognized higher education program at a recognized higher education institution, or complete at least four Open Universities Australia (OUA) courses at undergraduate level or above.
• Vocational Education and Training (VET): Complete an award from a registered training organization at Certificate IV level or above.
• Work and life experience: Qualify for Special Entry, or complete a 12-month UniSA Foundation Studies program or equivalent, or hold completed secondary qualifications equivalent to SACE obtained more than 2 years in the past.

English Language Entry Requirements

In addition to meeting academic entry requirements, international students who speak English as a second or additional language must also meet the University's English language entry requirements. The minimum language requirements for this program are:

• IELTS total: 6.5
• IELTS reading: 6.5
• IELTS writing: 6.5
• IELTS speaking: 6.5
• IELTS listening: 6.5

Fees

The tuition fee for this program is AUD$ 40,900 per annum (per 1.0 EFTSL) for students enrolled in 2025.

Professional Accreditation and Recognition

Graduates of the program are eligible to apply for professional membership of the Australian Institute of Food Science and Technology (AIFST). Graduates of the program are initially eligible to apply to the Nutrition Society of Australia for registration as an Associate Nutritionist (ANutr), leading to Registered Nutritionist (RNutr), usually after three years of experience.

Program Director

The Program Director for the Bachelor of Nutrition and Food Sciences is Associate Professor Evangeline Mantzioris.