Program Overview

Bachelor of Health Science (Food and Nutrition)

Introduction

The Bachelor of Health Science (Food and Nutrition) is a comprehensive program designed to equip students with the knowledge and skills necessary to pursue a career in the field of food and nutrition.

Awards

The course includes the following awards:

• Bachelor of Health Science (Food and Nutrition)

Availability

The Bachelor of Health Science (Food and Nutrition) is available online at Wagga Wagga. Availability is subject to change, and students are advised to verify prior to enrolment.

Normal Course Duration

The normal course duration for the Bachelor of Health Science (Food and Nutrition) is:

• Full-time: 3.0 years (6.0 sessions)
• Part-time: 6.0 years (12.0 sessions)

Admission Criteria

The admission criteria for the Bachelor of Health Science (Food and Nutrition) are:

• A completed High School Certificate with an ATAR of 70 (including adjustment factors) or equivalent
• OR
• Successful completion of two university-level subjects (AQF level Associate Degree or higher) demonstrating a reasonable prospect of success through the Grade Point Average (GPA) gained in these studies
• OR
• A completed AQF Certificate IV or higher-level qualification
• OR
• 50% completion of an AQF Diploma level qualification
• OR
• A completed Tertiary Preparation Course from an Australian University or an accredited provider demonstrating a reasonable prospect of success through the Grade Point Average (GPA) gained in these studies
• OR
• Work experience, within the same industry as the course profile, of no less than two years
• AND
• Standard English Language Proficiency requirements

Credit

The standard CSU Credit rules apply to the Bachelor of Health Science (Food and Nutrition).

Graduation Requirement

To graduate, students must satisfactorily complete 192 points.

Course Structure

The course structure for the Bachelor of Health Science (Food and Nutrition) includes:

• Core subjects (160 CR or 20 subjects)
  • BCM210 Foundations and Techniques of Biochemistry
  • BMS105 Science Communication and Methodology
  • BMS129 Physiological Sciences 1
  • BMS130 Physiological Sciences 2
  • BMS208 Human Nutrition
  • BMS233 Nutritional Physiology
  • BMS342 Medicinal and Indigenous Foods
  • CHM108 Chemical Fundamentals OR CHM104 Chem1A for Transition to Dietetics stream
  • FDS102 Introduction to Food and Nutrition
  • FDS202 Food Microbiology
  • FDS203 Food and Nutritional Chemistry
  • FDS208 Food Formulation and Characterisation
  • FDS305 Quality Assurance
  • FDS309 Food Processing and Preservation
  • FDS310 Food Product Development
  • IKC100 Indigenous Health
  • MCR101 Introduction to Microbiology
  • NUT201 Food and Health
  • NUT220 Food Intake Analysis and Meals Planning
  • NUT301 Community and Public Health
• And one of the following streams (students cannot mix subjects from various streams):
  • Food Innovation and Marketing stream (32 CR or 4 subjects)
    • MKT110 Marketing & Society
    • MKT220 Consumer Behaviour
    • MKT350 Product Innovation Management
    • FDS311 Foods for Health and Wellbeing
  • Exercise Nutrition stream (32 CR or 4 subjects)
    • EHR109 Introduction to Sport & Exercise Behaviour
    • EHR221 Conditioning and Physical Activity
    • EHR332 Nutrition for Health & Performance
    • EHR225 Growth, Motor Development and Ageing OR EHR226 Exercise, Testing & Prescription OR EHR331 Exercise, Health & Disease
  • Community Nutrition stream (32 CR or 4 subjects)
    • PSY111 Foundations of Psychology for Health and Human Services
    • PSY214 Health Psychology
    • NUT305 Nutrition for Disease Prevention
    • NUT306 Menu Planning for the Community
  • Transition to Dietetics stream (32 CR or 4 subjects)
    • CHM107 Chem1B
    • BMS240 Human Molecular Genetics
    • NUT305 Nutrition for Disease Prevention
    • BMS243 Nutrition, Metabolism and Human Disease

Enrolment Pattern

The enrolment pattern for the Bachelor of Health Science (Food and Nutrition) is available in two structures: Standard and Accelerated.

Workplace Learning

The subject NUT306 Menu Planning for the Community, offered from 2020, includes a workplace learning component.

Residential School

The following subjects may contain a Residential School component:

• BCM210 Foundations and Techniques in Biochemistry
• BMS129 Physiological Sciences 1
• BMS130 Physiological Sciences 2
• CHM104 Chemistry 1A
• CHM107 Chemistry 1B
• CHM108 Chemical Fundamentals
• EHR221 Conditioning & Physical Activity
• EHR226 Exercise Testing & Prescription
• FDS202 Food Microbiology
• FDS208 Food Formulation and Characterisation
• FDS309 Food Processing and Preservation
• FDS310 Food Product Development
• MCR101 Introduction to Microbiology

Professional Accreditation

This course qualifies graduates to apply to the Nutrition Society of Australia (NSA) for the qualification of Associate Nutritionist. Graduates are also eligible for membership of the Australian Institute of Food Science and Technology (AIFST).