Bachelor of Nutrition Science

2018 Deakin University Handbook

Note: You are seeing the 2018 view of this course information. These details may no longer be current. [Go to the current version]
Year2018 course information
Award granted Bachelor of Nutrition Science
Course Map

These course maps are for new students commencing from 2018:

 
These course maps are for Deakin College students commencing from 2018:

If you require a course map from a previous year, please contact a Student Adviser.

CampusOffered at Burwood (Melbourne)
Cloud CampusNo
Duration3 years full-time or part-time equivalent
CRICOS course code095521M Burwood (Melbourne)
Deakin course codeH315
Approval statusThis course is approved by the University under the Higher Education Standards Framework.
Australian Qualifications Framework (AQF) recognition

The award conferred upon completion is recognised in the Australian Qualifications Framework at Level 7.

Course sub-headings

Course overview

Learn about the fascinating role of food and nutrition in human health and disease prevention.

Today's emphasis on nutrition science has created a demand for qualified nutrition professionals. As a graduate of this course, you will find opportunities to work in careers requiring knowledge of food, nutrition and health. The course can be used as a pathway into the Master of Dietetics.

If you are interested in a career in the food industry, you can choose to undertake a food Innovation major sequence, which focuses on the innovative design of healthy foods to meet consumer wants which provides key knowledge and skills for employment as a food scientist in the food industry.

You may also choose to undertake an industry placement or volunteering elective unit to get hands-on experience while completing your degree.

Add diversity to your degree by undertaking elective units in complementary areas such as health promotion, psychology, physical activity and health or exercise science

Indicative student workload

As a student in the Faculty of Health you can expect to participate in a range of teaching activities each week. This could include classes, seminars, practicals and online interaction. You can refer to the individual unit details in the course structure for more information. You will also need to study and complete assessment tasks in your own time.

Professional recognition

Enrolled students and graduates can apply for membership of the Nutrition Society of Australian (NSA). If you choose to undertake the food innovation major sequence, you may also be eligible for membership of the Australian Institute of Food Science and Technology (AIFST).

Career opportunities

After successfully completing this course you will be well prepared for careers requiring knowledge of nutrition, health, food analysis, sensory evaluation, product development, food safety and food manufacture. If you complete the Food Science major sequence or the Food Innovation major sequence you will also be well suited to careers in the food industry where your knowledge of nutrition, food composition and processing will facilitate the creation and marketing of food products that help to improve health. You may also gain employment in diverse areas including: food policy, food regulation, quality assurance and control, food wholesale and retail, food laboratories and research institutes, nutrition and agribusiness, consumer education and awareness campaigns, private practice, nutrition counselling and community nutrition. Please refer to our School’s Careers website for more information.

Mandatory student checks

Any unit which contains work integrated learning, a community placement or interaction with the community may require a police check, working with children check or other check. Refer the relevant unit guide.

Pathways

This course can be a pathway to:

Fees and charges

Fees and charges vary depending on your course, your fee category and the year you started. To find out about the fees and charges that apply to you, visit the Current students fees website.

Course Learning Outcomes

Graduate Learning Outcomes

Course Learning Outcomes

Discipline Specific knowledge and capabilities

Apply food and nutrition and health knowledge from a range of perspectives.

Communication

Select and use a variety of engaging communication modes to disseminate knowledge to individuals, groups, government and non-government organisations and health professionals.

Digital Literacy

Select and use appropriate technologies to source, understand, evaluate, and communicate information to professional networks and communities.

Critical thinking

Source and critically analyse the food and nutrition literature to apply an evidence-based approach to the field.

Problem Solving

Identify and apply practical solutions to a range of changing and complex food and nutrition and health issues.

Self-management

Employ self-directed, reflective work and learning practices in a responsible manner to professionally contribute to nutrition sciences.

Teamwork

Work collaboratively as part of interdisciplinary teams with a range of stakeholders to advance the field of nutrition sciences.

Global Citizenship

Engage in professional and ethical practice that demonstrates awareness of, and adaptability to, diverse social, cultural and environmental contexts in nutrition sciences. 

 

Course rules

To complete the Bachelor of Nutrition Science, students must attain 24 credit points. Most units (think of units as 'subjects') are equal to 1 credit point. In order to gain 24 credit points, you will need to study 24 units (AKA 'subjects') over your entire degree. Most students choose to study 4 units per trimester, and usually undertake two trimesters each year.

The course comprises a total of 24 credit points, which must include the following:

  • 12 core units (these are compulsory)
  • Completion of HSN010 Food and Nutrition Laboratory Safety prior to your first laboratory based unit in this course.
  • Completion of either the 6 unit Food Innovation major sequence or 6 HSN coded (nutrition and food) elective units.
  • 6 elective units which may form a major sequence and can be selected from any faculty (you can choose which ones to study)
  • No more than 10 credit points may be taken at level 1 and at least 6 credit points must be taken at level 3
Students are required to meet the University's academic progress and conduct requirements. Click here for more information.

Major sequences

Refer to the details of each major sequence for availability.

It is recommended that students commencing in first year in 2018 take the Food Innovation major sequence.

Note: Students who commenced H315 Bachelor of Nutrition Science in 2018 and received credits, please contact a Course Adviser via ens-enquire@deakin.edu.au before you enrol into the Food Innovation major.

Alternative major sequences can be undertaken from undergraduate courses offered by any faculty at Deakin University (subject to unit and course rules).

Students can choose to undertake majors from other courses as long as they can fit the major into their course structure and the majors are available for you to undertake.

Please ensure you discuss your request with your Course Adviser to ensure you are still meeting your course rules

Bachelor of Health Sciences

Bachelor of Commerce majors

Bachelor of Arts majors

Bachelor of Science majors

Other major sequences available include:

Note: Minor sequences are not available to H315 Bachelor of Nutrition Science students.

Course structure

Core units

Course structure applies for students who commenced in 2018 onwards. Students who commenced prior to 2018 should refer to previous online Handbooks or consult your course enrolment officer.

Please refer to the School of Exercise and Nutrition Sciences page for course map information.

Level 1 - Trimester 1

HSN101Unit description is currently unavailable

HBS109Unit description is currently unavailable

HSN105Unit description is currently unavailable

SLE133Unit description is currently unavailable

SLE010Unit description is currently unavailable (0 credit points)

Level 1 - Trimester 2

HSN010Unit description is currently unavailable (0 credit points)

HSN104Unit description is currently unavailable

HSN106Unit description is currently unavailable

plus two elective units (recommended at Level 1)

Level 2 - Trimester 1

HSN211Unit description is currently unavailable

plus 2 HSN-coded units (selective or Food Innovation major sequence)

plus 1 elective unit (recommended at Level 1 or Level 2)

Level 2 - Trimester 2

HSN202Unit description is currently unavailable

plus 1 HSN-coded unit (selective or Food Innovation major sequence)

plus two elective units (recommended at Level 2)

Level 3 - Trimester 1

HSN301Unit description is currently unavailable

HSN309Unit description is currently unavailable

plus 2 HSN-coded units (selective or Food Innovation major sequence)

Level 3 - Trimester 2

HSN302Unit description is currently unavailable

HSN305Unit description is currently unavailable

plus 1 HSN-coded unit (selective or Food Innovation major sequence)

plus one elective unit (recommended at Level 2 or Level 3)

 

Students who want to complete H718 Master of Dietetics pre-requisites must enrol in ALL the following elective units:

HSN107Unit description is currently unavailable

HSE208Unit description is currently unavailable

SLE155Unit description is currently unavailable

SLE212Unit description is currently unavailable

SLE222Unit description is currently unavailable

 

If an exercise physiology unit has been completed at level 2 (e.g. HSE201 Exercise Physiology, it must be combined with one of these units to meet H718 Master of Dietetics pre-requisites:

SLE211Unit description is currently unavailable

SLE221Unit description is currently unavailable

Course structure

Elective units

Electives are offered subject to availability of resources and quotas where applicable.

Trimester 1

HSN206Unit description is currently unavailable

HSN307Unit description is currently unavailable

HSN315Unit description is currently unavailable

Trimester 2

HSN204Unit description is currently unavailable

HSN210Unit description is currently unavailable

HSN212Unit description is currently unavailable

HSN227Unit description is currently unavailable

HSN308Unit description is currently unavailable

HSN311Unit description is currently unavailable

HSN320Unit description is currently unavailable

HSN360Unit description is currently unavailable (next offered Trimester 3 2019)

Course structure

Course structure

Course structure

Course structure

Course structure

Work experience

Work Integrated Learning

If you are interested in the possibility of enhancing your employment prospects by consolidating your knowledge and skills through realistic field experience, you are encouraged to consider undertaking an industry placement or volunteering experience. You can do this by choosing to complete HSN311 Food Science and Nutrition Practicum or HSN227 Volunteering in Exercise and Nutrition Sciences as an elective unit in your final year.

Details of major sequences

Food Innovation

Campus

Burwood (Melbourne)

Unit set code

MJ-H000036

Overview

By completing the Food Innovation major you can also establish a career in the food industry, where your knowledge of nutrition and food composition facilitate the creation and marketing of food products that help to improve health.

You may also gain employment in food regulation, food safety and Quality, food product development and sensory analysis

 

Units

Note: Students who commenced H315 Bachelor of Nutrition Science in 2018 and received credits, please contact a Course Adviser via ens-enquire@deakin.edu.au before you enrol into this major.

HSN204Unit description is currently unavailable

HSN206Unit description is currently unavailable

HSN223Unit description is currently unavailable

HSN315Unit description is currently unavailable

HSN319Unit description is currently unavailable

HSN320Unit description is currently unavailable

 


Course duration - additional information

Course duration may be affected by delays in completing course requirements, such as accessing or completing work placements.