Bachelor of Food and Nutritional Science

If you'd like to be a nutritionist, a product developer or a laboratory analyst, this in-depth course covers everything from the scientific study of ingredients to marketing the final product.

Food and nutritional scientists are in high demand in the food industry to manage operations, develop new and better products and processes, and improve the efficiency and quality of the industry.This degree will take you through all aspects of food, from the raw product to how it ends up on the store shelf.

You’ll learn about food processing, product development, quality assurance and how to market food products online and around the world.There is also a focus on the importance of nutrition to human health, and the sociological and cultural issues relating to food, including quality of taste for consumers.

This course provides an ideal background for further studies in dietetics.This program contains compulsory online courses.

Sample structures are just one example of the many options available within your chosen course. Please contact Federation University for further information on available options.

Please note this is a sample structure only and is not to be used for enrolment purposes. To enrol, please refer to the information provided to you by Federation University for your individual program structure or view our enrolment information page.

To view current subject information and cost, click on the individual subject name below, or click here to view current subject information and cost for ALL subjects.

Year 1

Semester 1

INTRODUCTION TO NUTRITION SCBCH1001, 15 credit points

PRINCIPLES OF BIOLOGY SCBIO1010, 15 credit points

CHEMISTRY 1 SCCHM1001, 15 credit points

SCIENTIFIC PRACTICE SCCOR1300, 15 credit points

Semester 2

SYSTEMS BIOLOGY SCBIO1020, 15 credit points

CHEMISTRY 2 SCCHM1002, 15 credit points

SCIENTIFIC COMMUNICATION SCCOR1200, 15 credit points

INTRODUCTION TO FOOD SCIENCE SCFST1022, 15 credit points

Year 2

Semester 1

BIOCHEMISTRY SCBCH2001, 15 credit points

ANALYTICAL TECHNIQUES SCCHM2001, 15 credit points

FOOD PROCESSING SYSTEMS 1 SCFST2023, 15 credit points

GENERAL MICROBIOLOGY SCMIC2001, 15 credit points

Semester 2

NUTRITION AND METABOLISM SCBCH2002, 15 credit points

FOOD PROCESSING SYSTEMS 2 SCFST2024, 15 credit points

BIOTECHNOLOGY LABORATORY TECHNIQUES SCMOL2001, 15 credit points

STATISTICAL METHODS STATS1000, 15 credit points

Year 3

Semester 1

LABORATORY MANAGEMENT AND QUALITY ASSURANCE SCCOR3000, 15 credit points

FOOD MICROBIOLOGY SCMIC3002, 15 credit points

Elective Choices Money and Capital Markets (15 credit points) Personal Finance and Decision Making (15 credit points) Financial Management (15 credit points) Financial Planning (15 credit points) Fundamentals of Financial Derivatives (15 credit points) Advanced Financial Management (15 credit points) Case Studies in Animal Management (15 credit points) Contemporary Design Issues (15 credit points) Applied Design Concept (15 credit points) Applied Design Skills (15 credit points) Legal Issues for Designer (15 credit points) Occupational Health and Safety (15 credit points) Quality Customer Service (15 credit points) Finance Fundamentals (15 credit points) Staff Supervision (15 credit points) Commercial Cookery Principles (15 credit points) Food and Beverage Service Principles (15 credit points) Accommodation Service Principles (15 credit points) Events Management Principles (15 credit points) Organisational Relationships (15 credit points) Budget Fundamentals (15 credit points) Managing Diversity (15 credit points) Business and Operational Planning (15 credit points) Hospitality Law and Compliance (15 credit points) Managing Financial Operations and Assets (15 credit points) Engaging and Retaining Staff (15 credit points) Hospitality Marketing (15 credit points) STRATEGIC HUMAN RESOURCE MANAGEMENT (15 credit points) ENTREPRENEURSHIP IN THE HOSPITALITY INDUSTRY (15 credit points) PROJECT MANAGEMENT (15 credit points) APPLIED HOSPITALITY PROJECT (30 credit points) PRINCIPLES OF CUSTOMER SERVICE (15 credit points) INTRODUCTION TO BUDGETS AND FINANCIAL PLANNING (15 credit points) FUNDAMENTALS OF OCCUPATIONAL HEALTH AND SAFETY (15 credit points) INTRODUCTION TO INDUSTRIAL RELATIONS (15 credit points) PRINCIPLES OF RECRUITMENT, SELECTION AND INDUCTION (15 credit points) INTRODUCTION TO PERFORMANCE MANAGEMENT (15 credit points) INTRODUCTION TO PROJECT MANAGEMENT (15 credit points) FUNDAMENTALS OF BUSINESS PLANNING (15 credit points) INTRODUCTION TO ORGANISATIONAL CHANGE (15 credit points) INTRODUCTION TO STRATEGIC PLANNING (15 credit points) INTRODUCTION TO MARKETING (15 credit points) PRINCIPLES OF PERFORMANCE AND PROFESSIONAL DEVELOPMENT (15 credit points) FUNDAMENTALS OF FINANCIAL MANAGEMENT (15 credit points) PRINCIPLES OF EMPLOYEE RELATIONS (15 credit points) FUNDAMENTALS OF LEADERSHIP (15 credit points) PRINCIPLES OF INNOVATION AND CONTINUOUS IMPROVEMENT (15 credit points) PRINCIPLES OF HUMAN RESOURCE PLANNING (15 credit points) FUNDAMENTALS OF WORKFORCE DIVERSITY (15 credit points) FUNDAMENTALS OF ORGANISATIONAL DEVELOPMENT (15 credit points) STRATEGIC HUMAN RESOURCE MANAGEMENT (15 credit points) INTERNATIONAL BUSINESS MANAGEMENT (15 credit points) Marketing for Managers (15 credit points) Accounting for Managers (15 credit points) Applied Services Marketing (15 credit points) APPLIED WORKPLACE PRACTICE (30 credit points) Applied Workplace Practice (15 credit points) Business Law (15 credit points) Corporations Law and Trusts (15 credit points) Taxation Law and Practice (15 credit points) Employment Law (15 credit points) Food and Industrial Microbiology (15 credit points) Medical Microbiology (15 credit points) Environmental Microbiology (15 credit points) Medical Cell Biology (15 credit points) Molecular Biology and Biotechnology (15 credit points) ACCOUNTING & BUSINESS DECISIONS (15 credit points) Accounting Fundamentals (15 credit points) Principles of Accounting and Finance (15 credit points) PERSONAL FINANCIAL PLANNING 1 (15 credit points) Corporate Accounting (15 credit points) Financial Accounting (15 credit points) Management Accounting 2 (15 credit points) ADVANCED FINANCIAL MANAGEMENT (15 credit points) Financial Planning (15 credit points) ACCOUNTING PROJECT (15 credit points) ACCOUNTING PRACTICE (15 credit points) E Business Fundamentals (15 credit points) BUSINESS MICROECONOMICS (15 credit points) Principles of Economics (15 credit points) Money and Capital Markets (15 credit points) Financial Markets and Institutions (15 credit points) Macroeconomics Policy (15 credit points) ECONOMIC POLICY IN AUSTRALIA (15 credit points) INNOVATION IN SOCIETY SEMINAR (15 credit points) COMPETITIVE ANALYSIS (15 credit points) MANAGING TECHNOLOGY COMMERCIALISATION (15 credit points) ENTREPRENEURSHIP & NEW VENTURE CREATION (15 credit points) CREATIVITY AND INNOVATION (15 credit points) INNOVATION IN PRACTICE (15 credit points) Academic Skills for Business (15 credit points) Principles of Responsible Business (15 credit points) FUNDAMENTALS OF DISPUTE RESOLUTION (15 credit points) Introduction to Human Resource Management (15 credit points) Staffing Organisations (15 credit points) Experiencing Aquatic Environment (15 credit points) Assessing Learning in VET (15 credit points) TEACHING VCE TECHNOLOGY - SYSTEMS ENGINEERING (15 credit points) PRACTICUM: PRIMARY CLASSROOM (15 credit points) PRACTICUM: DIVERSE CONTEXT 2 (15 credit points) Elective Choices Lifespan Nutrition (15 credit points) Research Project (15 credit points) Science Internship (15 credit points) Clinical Microbiology (15 credit points) Advanced Methods in Biotechnology (15 credit points)

Semester 2

FOOD CHEMISTRY SCCHM3003, 15 credit points

PRODUCT AND PROCESS DEVELOPMENT SCFST3026, 15 credit points

Elective Choices Money and Capital Markets (15 credit points) Personal Finance and Decision Making (15 credit points) Financial Management (15 credit points) Financial Planning (15 credit points) Fundamentals of Financial Derivatives (15 credit points) Advanced Financial Management (15 credit points) Case Studies in Animal Management (15 credit points) Contemporary Design Issues (15 credit points) Applied Design Concept (15 credit points) Applied Design Skills (15 credit points) Legal Issues for Designer (15 credit points) Occupational Health and Safety (15 credit points) Quality Customer Service (15 credit points) Finance Fundamentals (15 credit points) Staff Supervision (15 credit points) Commercial Cookery Principles (15 credit points) Food and Beverage Service Principles (15 credit points) Accommodation Service Principles (15 credit points) Events Management Principles (15 credit points) Organisational Relationships (15 credit points) Budget Fundamentals (15 credit points) Managing Diversity (15 credit points) Business and Operational Planning (15 credit points) Hospitality Law and Compliance (15 credit points) Managing Financial Operations and Assets (15 credit points) Engaging and Retaining Staff (15 credit points) Hospitality Marketing (15 credit points) STRATEGIC HUMAN RESOURCE MANAGEMENT (15 credit points) ENTREPRENEURSHIP IN THE HOSPITALITY INDUSTRY (15 credit points) PROJECT MANAGEMENT (15 credit points) APPLIED HOSPITALITY PROJECT (30 credit points) PRINCIPLES OF CUSTOMER SERVICE (15 credit points) INTRODUCTION TO BUDGETS AND FINANCIAL PLANNING (15 credit points) FUNDAMENTALS OF OCCUPATIONAL HEALTH AND SAFETY (15 credit points) INTRODUCTION TO INDUSTRIAL RELATIONS (15 credit points) PRINCIPLES OF RECRUITMENT, SELECTION AND INDUCTION (15 credit points) INTRODUCTION TO PERFORMANCE MANAGEMENT (15 credit points) INTRODUCTION TO PROJECT MANAGEMENT (15 credit points) FUNDAMENTALS OF BUSINESS PLANNING (15 credit points) INTRODUCTION TO ORGANISATIONAL CHANGE (15 credit points) INTRODUCTION TO STRATEGIC PLANNING (15 credit points) INTRODUCTION TO MARKETING (15 credit points) PRINCIPLES OF PERFORMANCE AND PROFESSIONAL DEVELOPMENT (15 credit points) FUNDAMENTALS OF FINANCIAL MANAGEMENT (15 credit points) PRINCIPLES OF EMPLOYEE RELATIONS (15 credit points) FUNDAMENTALS OF LEADERSHIP (15 credit points) PRINCIPLES OF INNOVATION AND CONTINUOUS IMPROVEMENT (15 credit points) PRINCIPLES OF HUMAN RESOURCE PLANNING (15 credit points) FUNDAMENTALS OF WORKFORCE DIVERSITY (15 credit points) FUNDAMENTALS OF ORGANISATIONAL DEVELOPMENT (15 credit points) STRATEGIC HUMAN RESOURCE MANAGEMENT (15 credit points) INTERNATIONAL BUSINESS MANAGEMENT (15 credit points) Marketing for Managers (15 credit points) Accounting for Managers (15 credit points) Applied Services Marketing (15 credit points) APPLIED WORKPLACE PRACTICE (30 credit points) Applied Workplace Practice (15 credit points) Business Law (15 credit points) Corporations Law and Trusts (15 credit points) Taxation Law and Practice (15 credit points) Employment Law (15 credit points) Food and Industrial Microbiology (15 credit points) Medical Microbiology (15 credit points) Environmental Microbiology (15 credit points) Medical Cell Biology (15 credit points) Molecular Biology and Biotechnology (15 credit points) ACCOUNTING & BUSINESS DECISIONS (15 credit points) Accounting Fundamentals (15 credit points) Principles of Accounting and Finance (15 credit points) PERSONAL FINANCIAL PLANNING 1 (15 credit points) Corporate Accounting (15 credit points) Financial Accounting (15 credit points) Management Accounting 2 (15 credit points) ADVANCED FINANCIAL MANAGEMENT (15 credit points) Financial Planning (15 credit points) ACCOUNTING PROJECT (15 credit points) ACCOUNTING PRACTICE (15 credit points) E Business Fundamentals (15 credit points) BUSINESS MICROECONOMICS (15 credit points) Principles of Economics (15 credit points) Money and Capital Markets (15 credit points) Financial Markets and Institutions (15 credit points) Macroeconomics Policy (15 credit points) ECONOMIC POLICY IN AUSTRALIA (15 credit points) INNOVATION IN SOCIETY SEMINAR (15 credit points) COMPETITIVE ANALYSIS (15 credit points) MANAGING TECHNOLOGY COMMERCIALISATION (15 credit points) ENTREPRENEURSHIP & NEW VENTURE CREATION (15 credit points) CREATIVITY AND INNOVATION (15 credit points) INNOVATION IN PRACTICE (15 credit points) Academic Skills for Business (15 credit points) Principles of Responsible Business (15 credit points) FUNDAMENTALS OF DISPUTE RESOLUTION (15 credit points) Introduction to Human Resource Management (15 credit points) Staffing Organisations (15 credit points) Experiencing Aquatic Environment (15 credit points) Assessing Learning in VET (15 credit points) TEACHING VCE TECHNOLOGY - SYSTEMS ENGINEERING (15 credit points) PRACTICUM: PRIMARY CLASSROOM (15 credit points) PRACTICUM: DIVERSE CONTEXT 2 (15 credit points) Elective Choices Lifespan Nutrition (15 credit points) Research Project (15 credit points) Science Internship (15 credit points) Clinical Microbiology (15 credit points) Advanced Methods in Biotechnology (15 credit points)

Entry requirements (year 12)

Admissions Criteria for current Year 12 students (2020) and recent secondary graduates (2019 and 2018)

Prerequisites

• Units 3 and 4: a study score of at least 20 in any English;
• Units 3 and 4: a study score of at least 20 in one of any Mathematics or any Science.

This course uses the ATAR as part of its selection considerations.

Guaranteed ATAR

This program has a guaranteed ATAR.If you meet the program pre-requisites and any ‘Essential Requirements for Admission’, we will guarantee you a place in this program with this ATAR. We use the adjusted ATAR, factoring in subject adjustments and SEAS as detailed below.

Subject Adjustments

A study score of 35 in Biology, Chemistry or Physics equals 3 aggregate points per study. Overall maximum of 5 points.

SEAS (Special Entry Access Scheme)

Applicants who have experienced educational disadvantage are encouraged to apply for the Special Entry Access Schemes (SEAS). Depending on eligibility and your circumstances, a SEAS application may provide support for your course application.

Entry requirements (non year 12)

Admission criteria for applicants with a Higher Education Study

This course uses the applicants’ entire academic record as part of its selection considerations.

Compulsory: Previous higher education studies with results at a pass level, including any 'single subjects of study', or successful completion of a tertiary preparatory program such as the FedUni Foundation Access Studies Program (FAST).

Admission criteria for applications with a Vocational Education and Training study

This course uses the applicants’ entire academic record as part of its selection considerations.

Compulsory: Successful completion of a relevant VET qualification at Certificate III level or higher.

Admission criteria for applications with work and life experience

This course uses the applicants’ entire academic record as part of its selection considerations.

Compulsory: Applicants who have not completed secondary education, or undertaken any TAFE or university studies should include a personal statement detailing all relevant experience to strengthen their application.