The program provides graduates 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 as well as undertake research into functional ingredients for enhanced wellbeing.

 

The program is designed to provide graduates with a solid basis in both nutrition and food sciences, with the choice of specialisation 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.  In the final year both streams study the core courses in food quality and regulation, functional foods and consumer food preferences and their education on nutrition issues. The Food Science stream focuses on additional studies in food microbiology, product development and food processing and manufacturing, whilst the Nutrition Science stream develops further skills in the development of health and nutrition projects. The program requires completion of 108 units of study.