Bachelor of Food and Nutrition Science - North Terrace Campus, Waite Campus, Regency Park

Food is fundamental to our wellbeing as a society.

New approaches to production and processing of food, as well as to our diet, are key for health and sustainability.The Australian food and beverage industry exports $40 billion a year and is growing rapidly.

There is a high demand for food and nutrition scientists able to tackle today's challenges and meet tomorrows global needs.

Core science courses at the University of Adelaide are complemented by industry-focused, practical experience in sensory evaluation of foods, food safety, food processing technology and new product development at the TAFE SA Regency campus.Students gain experience in communication, project management, research and team work, they learn about regulatory frameworks ensuring that they can contribute to the food and health industries of the future.

Academic Program Rules

The Calendar is a comprehensive handbook of the University's academic program rules.

Bachelor of Food & Nutrition Science

Example Study Plan

Indicative study plan Year1 S1 BIOLOGY 1101 Biology I: Molecules, Genes and Cells FOOD SC 1001WT  Nutrition I CHEM 1100 Chemistry IAOrCHEM 1101 Foundations of Chemistry IA FOOD SC 1000RG 'Farm-Gate to Fork' - Food Production I S2 BIOLOGY 1201 Biology I: Human Perspectives FOOD SC 1002RG The Science and Technology of Food Production I CHEM 1200 Chemistry IBOrCHEM 1201 Foundations of Chemistry IB  STATS 1004 Statistical Practice I (Life Sciences) Year2 S1 FOOD SC 2505RG Food Quality & Regulation II PLANT SC 2520WT Microbiology & Biotechnology II  *Approved Elective 1 x 3 units *Approved Elective 1 x 3 units S2 BIOCHEM 2501 Biochemistry II: Metabolism FOOD SC 2502RG Food Microbiology II  FOOD SC 2510WT Nutrition II  *Approved Elective 1 x 3 units Year 3 S1 FOOD SC 3510RG Food Science Industry Placement III or FOOD SC 3520WT Nutrition Industry Placement III  FOOD SC 3505WT Public Health Nutrition III  FOOD SC 3530RG Food Preservation & Packaging Techniques III  FOOD SC 3540RG Food Chemistry III S2 FOOD SC 3503RG Food Processing Technology III FOOD SC 3502WT Nutrition III FOOD SC 3021RG Food Product Development III  FOOD SC 3028WT Sensory Evaluation of Foods III *Students that wish to pursue a pre-dietetics pathway must choose as their level 2 electives:BIOCHEM 2500: Biochemistry II Molecular and Cell BiologyPHYSIOL: 2510 Physiology IIA: Heart, Lung & Neuromuscular Systems andPHYSIOL 2520 Physiology IIB: Systems & Homeostasis

Assessment

 Varies with individual courses and includes a combination of oral   presentations, written assignments , practical or examination work

For those who are based in Adelaide, we will be offering a blended delivery mode that combines face-to-face with remote learning in as many courses as possible, taking into consideration social distancing and hygiene. All lectures will continue to be delivered online for the remainder of the year, with some exceptions.

For our students who are studying offshore for the remainder of the 2020 Academic Year, the University will continue to offer high-quality access to the learning resources remotely. This includes all lectures, tutorials and other support material. Students will be advised in advance if there are course components that cannot be provided in remote mode and, wherever possible, offered alternative courses.

Career Readiness

Employment opportunities You could be:

The University of Adelaide Careers Service prepares, inspires and empowers students to achieve successful career transitions and connect with industry.

Graduate Attributes

Adelaide Graduate Attributes

1. Deep discipline knowledge
2. Critical thinking and problem solving
3. Teamwork and communication skills
4. Career and leadership readiness
5. Intercultural and ethical competency
6. Self-awareness and emotional intelligence

Industry Placement

Professional Accreditation

Potential careers

Food Scientist, Food Technologist, Farmer, Food Standards Officer, Flavour Chemist, Market Researcher, Science Communicators, Scientific Data Analyst, Scientific Officer, Government or Corporate Policy Adviser, Health Promotion Professional, Community Nutritionist, Public Health Nutritionist, Research and Education, Food Engineer, Food Scientist, Sports Nutritionist