Bachelor of Food Science and Nutrition - Melbourne - Victoria - Bachelor human nutrition - Bachelor nutrition melbourne - Bachelor melbourne nutrition - I1815

The aim of the course is to produce graduates who can apply knowledge in relation to: food processing to ensure the delivery of a safe and wholesome food supply; the control of food spoilage, taking into account health and commercial considerations; the development, manufacture and marketing of individual food products; the nutritional implications of food product composition and processing for consumers; and human nutrition and the complexity of current issues relating food to human health. Graduates will be equipped to work in a range of occupations where knowledge of the food industry, food composition, processing and nutrition is required, or may choose to enrol in higher degrees by research.

Deakin University offers admission to undergraduate courses through a number of Admission categories. In all categories of admission, selection is based primarily on academic merit as indicated by an applicant's previous academic record. For more information on the Deakin Admissions Policy visit The Guide.

Bachelor of Food Science and Nutrition

Fees and charges
Equivalent Full Time Student Load (EFTSL)
EFTSL is the standard annual full time load. Eight credit points is the standard full time load for one year of study.

Commonwealth supported place (CSP)
A Commonwealth supported place is one for which the university receives some government funding. As such, students enrolled in these places are required to contribute only part of the cost of their course. To be eligible for a Commonwealth supported place you must be an Australian citizen, or a New Zealand citizen or holder of a permanent visa who will be residing in Australia for the duration of your unit/s of study. All Australian citizens, New Zealand citizens and holders of a permanent visa will receive a Student Learning Entitlement (SLE). The SLE entitles a student to the equivalent of 7 years of full time study in a Commonwealth supported place.

* The "indicative annual course fee" cited has been provided as a guide only. It has been calculated on the basis of a typical enrolment of a student undertaking the course in 2009, and reflects the cost involved in undertaking a full-time quota of units within the specified discipline.
The actual fees charged by Deakin University will depend upon the discipline from which each individual unit is chosen, and may vary from the indicative course fee cited, particularly if units are chosen from a number of disciplines.
Please note that the fees per unit/credit point may increase annually due to rises in the cost of course delivery and service.
Deakin assumes no responsibility for persons relying on "indicative course fees" to calculate the total future cost of their course.

Career opportunities
As a graduate of this course you will be equipped to work in a range of occupations where knowledge of the food industry, food composition, processing and nutrition is required.  These areas include jobs in food processing industries; government food laboratories; food wholesale and retail industries; government instrumentalities in health, nutrition and agribusiness, research institutes, product marketing and food quality assurance.


Course rules
The course comprises 24 credit points, including 20 core units. The remaining 4 credit points are elective units, which may be selected from any faculty. No more than 10 credit points may be taken at level 1; at least 14 credit points must be taken at level 2 or 3.

At least two of electives must be at level 2 or 3.

All commencing students are required to successfully complete at least one wholly online unit.


Course structure


Year 1
Trimester 1

HSN101 Food: Culture and Innovation  

HBS109 Human Structure and Function  

SBB111 Cells, Genes and Diversity  

SBC131 Principles of Chemistry  


Trimester 2

HBS108 Health Information and Data  

HSN102 Introduction to Food Science and Nutrition  

SBC152 Chemistry of Life  

plus one elective unit

Year 2
Trimester 1

HSN201 Principles of Nutrition  

HSN203 Food Composition  

HSN205 Food Fundamentals  

HSN207 Sensory Evaluation of Foods  


Trimester 2

HSN202 Lifespan Nutrition  

HSN204 Food Microbiology and HACCP  

HSN206 Food Analysis and Quality Assurance  

HSN208 Understanding the Food Consumer  


Year 3
Trimester 1

HSN301 Diet and Disease  

HSN304 Food Biotechnology  

HSN309 Food Policy and Regulation  

plus one elective unit


Trimester 2

HSN303 Functional Foods  

HSN306 Product Development and Processing  

plus two elective units


Admission requirements - general
Deakin University offers admission to undergraduate courses through a number of Admission categories.
In all categories of admission, selection is based primarily on academic merit as indicated by an applicant's previous academic record.
For more information on the Deakin Admissions Policy visit The Guide.


Advanced standing - general
The University aims to provide students with as much credit as possible for approved prior study or informal learning which exceeds the normal entrance requirements for the course and is within the constraints of the course regulations. Students are required to complete a minimum of one-third of the course at Deakin University, or four credit points, whichever is the greater. In the case of certificates, including graduate certificates, a minimum of two credit points within the course must be completed at Deakin.

You can also refer to the Advanced Standing System which outlines the credit that may be granted towards a Deakin University degree.


How to apply

Applications for on campus study must be made through the Victorian Tertiary Admission Centre (VTAC). For more information refer to VTAC (external site).