B-NUTR v.2 Bachelor of Science (Nutrition and Food Science)
Curtin University
About
Bachelor Degrees prepare students to develop broad and coherent knowledge and skills in a discipline for professional work and further learning corresponding to AQF level 7 qualifications.
This course integrates fundamental sciences linked to human nutrition and food science with practical experience to ensure that graduates are uniquely placed to contribute to global health and wellbeing. Students learn how food and nutrition can affect the health and wellbeing of global populations by understanding the science behind foods and the role of nutrition in health. The first half of the degree explores fundamental sciences linked to food and human nutrition. Students will develop knowledge in physiology, biochemistry and biomedical sciences alongside an introduction to health and food behaviours. The second year builds on these foundations while also exploring the effects of dietary nutrients on health and human development across the life cycle, food chemistry and food processing. Students will evaluate the latest scientific literature in the fields of nutrition and food science and relate this to developments in the discipline area. In the last half of the degree students will choose between two streams; nutrition or food science.
Professional Recognition
Graduates are eligible for membership with the Nutrition Society of Australia.
Career Opportunities
You will have a variety of interesting and diverse career opportunities in government agencies and private industry, both in Australia and overseas. Government organisations and the food industry produce a high demand for graduates in a range of areas, including public health, nutrition education programs, nutrition advice, research related to food and nutrition in health and disease, and the development of new food products. Potential employers include health departments, community and public health centres, welfare organisations and non-government agencies, food suppliers and manufacturers, teaching institutions, and federal and state research laboratories. Graduate nutritionists often undertake a further one-year program of study in a specific professional area, such as dietetics, food science and technology, health promotion or teaching.
Additional Course Expenses
Students may be expected to purchase a number of textbooks and other essential study materials.
Structure
Bachelor Degrees typically contain a series of units which may include compulsory (core), optional or elective units to cater for student preferences. They may contain a range of majors, streams and/or minors/specialisations for students to choose from to pursue learning in a specialised area of study. Students can take no more than 250 credit points of first year level units.
Course Learning Outcomes
A graduate of this course can:
1. Integrated discipline knowledge and evidence-based approaches to principles and practices within the field of food nutrition and food science.
2. Utilise sound knowledge and critical thinking to formulate solution to contemporary issues in nutrition and food science.
3. Apply effective and appropriate strategies to analyse complex nutrition and food science information from a variety of sources.
4. Effectively communicate ideas and understandings related to nutrition and food science, to technical and non-technical audiences, through written and oral means in ways appropriate to the audience or situation.
5. Confidently evaluate and use current and emerging technologies that are relevant to the field of nutrition and food science.
6. Demonstrate initiative and responsibility to deepen and broaden individual and professional learning.
7. Apply global perspectives to nutrition and food science issues.
8. Demonstrate cultural competence and ethics in to nutrition and food science practice.
9. Demonstrate a high level of personal autonomy, accountability and professional practice when interacting with diverse individuals, communities and organisations.
Duration and Availability
This course is three years full-time or equivalent part-time study.
Location and delivery Mode
| YEAR | LOCATION | PERIOD | ALL | INTERNAL | PARTIALLY ONLINE INTERNAL | EXTERNAL | FULLY ONLINE |
|---|---|---|---|---|---|---|---|
| 2021 | Bentley Perth Campus | Semester 1 | Y | ||||
| 2021 | Bentley Perth Campus | Semester 2 | Y | ||||
| 2022 | Bentley Perth Campus | Semester 1 | Y | ||||
| 2022 | Bentley Perth Campus | Semester 2 | Y |
The information displayed above refers to study periods and locations where the course is available for first time entry. Students are normally only offered or admitted to a course once.
* The course itself may not be available either solely internally or externally but individual units may be offered in either or both of those modes. Prospective students should contact the Course Coordinator for further information.
^ Course and associated units are offered in this mode permitting International Onshore student enrolment.
# Course and associated units are offered in this online only mode and DO NOT permit International Onshore student enrolment.
Course Organisation Note
Compulsory field trips are conducted throughout the course.
| Code | Version | Course Name | HRS/WK | Credit |
|---|---|---|---|---|
| STRU-FOODS | v.1 | Food Science Stream (BSc (Nutrition and Food Science)) | 400.0 | |
| OR | ||||
| STRU-NUTRI | v.1 | Nutrition Stream (BSc (Nutrition and Food Science)) | 400.0 | |
| 400.0 |
YEAR 1 SEMESTER 1
| Code | Version | Course Name | HRS/WK | Credit |
|---|---|---|---|---|
| NUTR1000 | v.1 | Food and Nutrition Principles | 5.0 | 25.0 |
| HUMB1000 | v.1 | Human Structure and Function | 4.0 | 25.0 |
| CMHL1000 | v.1 | Foundations for Professional Health Practice | 3.0 | 25.0 |
| CHEM1005 | v.1 | Introduction to Biological Chemistry | 6.0 | 25.0 |
| OR | ||||
| CHEM1001 | v.1 | Biological Chemistry | 6.0 | 25.0 |
| 100.0 |
YEAR 1 SEMESTER 2
| Code | Version | Course Name | HRS/WK | Credit |
|---|---|---|---|---|
| INDH1006 | v.1 | Indigenous Cultures and Health Behaviours | 3.0 | 25.0 |
| HUMB1001 | v.1 | Integrated Systems Anatomy and Physiology | 4.0 | 25.0 |
| EPID1000 | v.1 | Foundations of Biostatistics and Epidemiology | 3.0 | 25.0 |
| CHEM1002 | v.1 | Reactivity and Function in Chemistry | 6.0 | 25.0 |
| 100.0 |
* CHEM1001 is for students who have completed WACE 3a/3b.
** CHEM1005 is for students who are course switching into B-NUTR and have completed CHEM1003 (who have not completed WACE 3a/3b).
Entry requirements
Applicants for a Bachelor Degree are required to meet University academic and English language entry standards; details are provided at http://study.curtin.edu.au/ and include flexible entry pathways. Any specific course entry and completion requirements must also be met.
Essential: At least one ATAR science course from the following list: Biology, Chemistry, Human Biology, Integrated Science or Physics. Desirable: At least Mathematics Applications ATAR. STAT: elements considered are WE and either V or Q. STAT alone is not accepted for entry into this course. Demonstrate an academic score based on a minimum ATAR of 75 or equivalent year 12 studies. Applicants for this course should refer to the Clinical Health Sciences and Police Clearances sections of the Faculty website.
Credit for Recognised Learning
Applications for credit towards a course are assessed on an individual basis. Credit reduces the amount of learning required to complete the course and may be granted for formal education qualifications, non-formal learning from non-award programs of study and informal learning through work experiences. Further information can be found at http://futurestudents.curtin.edu.au/non-school-leavers/rpl.cfm
Pathway to Further Study
Graduates may qualify for entry to a Bachelor Degree with Honours and some Graduate Certificates, Graduate Diplomas and Master degrees. For further details, see the University website http://curtin.edu.au.
Institution
