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, or choose an elective overseas study tour.
Add diversity to your degree by undertaking elective units in complementary areas such as health promotion, psychology, physical activity and health or exercise science
Growing public demand for health information has created a need for communicators and marketers with a thorough understanding of health and nutrition issues. As a student in the bachelor of science in nutrition program, you will have an advantage the ability to apply nutrition principles in a variety of fields based on one of the following tracks.
- Food and Nutrition Management: Students develop an understanding of how different food industries operate (commercial, institutional) and how to manage each type of operation. Students are exposed to the variety of food delivery methods, have an opportunity to operate a retail kitchen and gain an understanding of food service procurement. Additionally, this track requires students to earn their Serosae Manager certification that demonstrates their food safety knowledge during food production and service.
- Nutrition Communication: Students develop expertise in the communication of health and nutrition information. Nutrition courses provide expert content to enable students to provide evidence-based information to consumers and health professionals. This track provides students with a strong background in research methods, statistics, nutrition, health care and communication skills.
- Food Studies: Students develop expertise in food and food production through course work in nutrition, food systems, sustainability and food marketing. This track allows students to select courses within the field based on personal interest and professional career goals.
Course structure
To complete the Bachelor of Nutrition Science, students must attain 24 credit points.
The course comprises a total of 24 credit points, which must include 16 core units (these are compulsory) and 8 elective units (you can choose which ones to study).
You are required to complete HSN010 Food and Nutrition Laboratory Safety prior to your first laboratory based unit in this course.
Students are required to meet the College's academic progress and conduct requirements.
Degree details
WHAT YOU WILL LEARN?
La Trobe has identified Course intended learning outcomes which describe a set of interdisciplinary skills, knowledge and attitudes students are expected to have acquired by the completion of the Bachelor of Food and Nutrition;
- Well-developed literacy and communication skills across a variety of settings, including demonstration of digital literacy, in order to effectively transmit knowledge, skills and ideas to others.
- Critically analyses research evidence to enable knowledge translation for ethically informed and evidence based nutrition practice incorporating health data, nutrition epidemiology methods and biostatistics.
- Critically analyses problems and provide innovative and creative professional solutions in a changing environment including consideration of sociocultural factors that influence food intake and impact food security.
- Broad and coherent theoretical knowledge and ability to apply this knowledge in health promotion and community nutrition.
- Apply knowledge and skills to demonstrate accountability and responsibility in decision-making in the ethical application of professional knowledge and skills in a range of food, nutrition and health related contexts.
- Integrate and apply diverse understandings and strategies to support health and wellbeing among individuals and communities within broad parameters to provide specialist advice and functions.
- Apply specialist knowledge developed in foundation subjects including food chemistry, human physiology and anatomy, human nutrition physiology, biochemistry, and food science to understanding the role of diet in health maintenance and illness prevention.
- Use appropriate information sources and technologies to support continued personal and professional development.
CAREER OPPORTUNITIES.
There is a growing demand for specialists in food and nutrition science with a wide range of career options available for graduates.
The Bachelor of Food and Nutrition will prepare students for careers in:
- nutrition and agribusiness
- government – food policy and regulation, quality assurance, community health programs
- sports industry
- food industry - food safety, food manufacture
- marketing – product development
- media – consumer education and awareness
- Other areas of nutrition and biosciences – food laboratories and research institutes.
PROFESSIONAL RECOGNITION
Graduates of the Bachelor of Food and Nutrition may apply for membership with the Nutrition Society of Australia. Membership may be subject to additional or ongoing requirements beyond completion of the degree. Please contact the relevant professional body for details.
CAREER OBJECTIVES
Equip students with knowledge and skills in a broad range of nutrition related subjects and be able to apply this knowledge in understanding the role of diet in health maintenance and illness prevention.
Equip students with the skills and knowledge in health data, nutrition epidemiology methods and biostatistics to enable students to understand evidence-based practice as applied to illness prevention and health promotion.
Equip students with skills and knowledge in the sociocultural factors that influence food intake and impact food security and be able to apply this knowledge in health promotion and community nutrition.
ENTRY REQUIREMENTS
There are four open enrolment subjects in this degree.
- HBS101 Introduction to Human Physiology
- DTN101 Introduction to Nutrition
- CHM101 Essentials of Chemistry
- PHE102 Individual Determinants of Health
DEGREE STRUCTURE DETAILS
Recommended Study Pattern
This degree is LONDON MODERN SCIENCE COLLEGE degree, which means there is a recommended series of subjects that, once successfully completed, can be credited towards this degree. To commence the Pathway for this degree, simply select subjects from the Pathway stream below.
To get the most of this degree:
- Start with CHM101, HBS101, DTN101 and PHE102 prior to the other Level 1 subjects
- Complete all subjects in a year level before progressing to the next
- Complete 2 core-choice elective subjects.
- Complete 1 elective.
Refer to attached Study Plan Guide for full structure of course.
AWARD REQUIREMENTS
To qualify for the Bachelor of Food and Nutrition from London Modern Science College, a student must complete the 24 subjects as follows:
- 8 core subjects at Level 1 (including 4 Health Pathway subjects)
- 6 core subjects at Level 2
- 7 core subjects at Level 3
- 2 core-choice electives at Level 3
- 1 elective at Level 3
EXITS POINTS
The Diploma in Food and Nutrition is an exit qualification designed to provide flexibility for students from the Bachelor of Food and Nutrition.
To attain the Diploma in Food and Nutrition, students are required to complete 120 credit points (8 subjects) comprised of the first year of the Bachelor of Food and Nutrition:
- DTN101 Introduction to Nutrition
- HBS101 Introduction to Human Physiology
- CHM101 Essentials of Chemistry (or SCI18 if completed pre-2018)*
- PHE102 Individual Determinants of Health
- PHE101 Social Determinants of Health
- HBS102 Introduction to Anatomy
- DTN102 Applied Food Chemistry
- HEA102 Research & Evidence in Practice