Bachelor of Nutrition Science
Course information for - 2022 entry
Offered at 3 locations
As a nutritionist you will create opportunities for people to learn about food and nutrition, design food products to support a healthy diet, influence food systems to foster sustainability, and advocate for a safe and equitable food supply across the globe. You will understand the science behind food and nutrition including human physiology and biochemistry, and food and culinary nutrition science. The focus on the role of food and nutrition in health promotion and disease prevention for individuals, communities and populations, particularly in at-risk groups, will prepare you for work in the emerging areas of the industry.
Work placement units provide you with exposure to work settings where you may gain employment following graduation. You may choose to undertake work placement units offering 50 – 140 hours of work in areas across the food and nutrition industry including food industry, culinary nutrition, sports nutrition, community and public health.
Work placements provide you with exposure to work settings where you may gain employment following graduation. You can choose to undertake your placements in areas across the food and nutrition industry.
Placement opportunities may be with sporting teams/clubs; food development and production companies; restaurant and catering groups; community health centres; local government; schools; community organisations and other not-for-profit health organisations.
Visit the faculty’s Work Integrated Learning (WIL) webpage to view opportunities in nutrition science.
Principles of community engagement are integrated throughout the course and are embedded in the public health community engagement unit. This unit has been purposefully designed to give you the opportunity to apply the principles and philosophies of working in the community for the common good into real-world, applied settings.
Graduates of this degree will be eligible to apply for registration as a nutritionist with the Nutrition Society of Australian (NSA). This degree has been designed to meet the competencies deemed essential by the NSA for registration.
The degree meets the academic qualifications required for Professional Membership of the Australian Institute of Food Science and Technology (AIFST). Note: Professional Membership of AIFST also requires three years of relevant professional experience.
Graduates will be qualified to work in:
- food and nutrition research
- food and nutrition education
- food and nutrition communication
- food and nutrition advice
- food product design
- food science and technology
- food and nutrition policy
Sample program map
|Year - Study period||Unit 1||Unit 2||Unit 3||Unit 4||Unit 5|
|Year 1 - Semester 1|
CHEM105 Foundations of Chemistry
BIOL125 Human Biology 1 data-versionlabel=2 >
NUTR101 Introduction to Nutrition
PUBH102 Foundations of Health Promotion
|Year 1 - Semester 2|
CHEM112 Organic and Food Chemistry
BIOL126 Human Biology 2 data-versionlabel=2 >
NUTR102 Culinary Nutrition Science
UNCC100 Self and Community: Exploring the Anatomy of Modern Society
|Year 2 - Semester 1|
NUTR202 Lifespan Nutrition
|Year 2 - Semester 2|
CHEM206 Advanced Metabolic Biochemistry
BIOL234 Nutritional Physiology
|Year 3 - Semester 1|
NUTR302 Diet, Health and Disease
NUTR303 Food Science in Practice
Public health research methods
|Year 3 - Semester 2|
NUTR305 Community and Public Health Nutrition
NUTR304 Food Product Design and Development
UNCC300 Justice and Change in a Global World
This is a sample program only and units will vary between states. Please refer to the handbook for the prerequisite units and the current listing.
Additional course information
Class size: Your class size will depend on the unit you are studying and if that unit is taught across different degrees. Most of the time units that are core to your degree will have smaller class sizes. The tutorial, practical and workshop class sizes are normally capped to 20 – 30 depending on the activity. In instances where learning activities need to be monitored more closely, a teaching assistant will be present in the classroom.
Contact hours: Some units will require you to attend on-campus lectures, tutorials, practicals or workshops, for up to four-six hours per week. Other units are blended with online modules (watch, read, listen and interact) to engage in before attending on-campus classes and finally some classes are delivered fully online with both synchronous and asynchronous learning activities.
So, if you are a full-time student taking four units in a semester you will have between 16 (4 units x 4 hours/week) and 24 (4 units x 6 hours) of structured learning activities each week. Keep in mind that some units will require less and some more hours each week.
Per semester, each unit requires approximately 150 hours of work which includes scheduled classes and/or online engagement with learning activities, self-study and preparation of assessment tasks.
Nutrition science sample assessment examples: Each unit has three assessments per semester.
• Assessment 1 (30 per cent): Review of literature related to key topic
•Assessment 2 (30 per cent): Laboratory/practical reports or tutorial workbooks
•Assessment 3 (40 per cent): Project report and presentation or exam
If the unit has a final exam it is counted as part of the three assessments. Assessments have different weighting percentages towards your overall mark. A single assessment cannot be worth more than 50 per cent of your assessment total. The format of assessments is different for every unit and is outlined at the beginning of each semester.
Overseas study available
The Faculty of Health Sciences has partners all over the world and continues to grow the international experience offerings in nutrition science. There are opportunities to study the Core Curriculum abroad in Rome, Beijing, New York, or Leeds.
Or you may like to view other short-term international study experiences (STISE) that the faculty has on offer in nutrition science.
Applicants require the equivalent of an Australian Year 12 Certificate. Applicants must also comply with the Admission to Coursework Programs Policy and require an academic IELTS minimum overall score of 6.5 (with a minimum score of 6.0 in all bands), or an equivalent acceptable test score as outlined in the Admission to Coursework Programs Policy (Schedule 3).
English language requirements
Applicants require an academic IELTS minimum overall score of 6.5 (with a minimum score of 6.0 in all bands), or an equivalent acceptable test score as outlined in the Admission to Coursework Programs Policy (Schedule 3).
If you’re currently completing Year 12 you may be eligible for adjustment factors that can boost your rank and help you get into your desired course.
Adjustment factors may be applied to your TAC application if you study particular subjects, attend schools geographically close to our campuses or in certain regional areas, apply as an elite athlete or performer or meet certain other criteria.
There are essential components of a course or unit that demonstrate the capabilities, knowledge and skills to achieve the core learning outcomes of that course or unit. You will need to be able to meet these inherent requirements to complete your course.
Pathways into course for international applicants
If you don’t currently meet the direct entry requirements for admission to your chosen program, don’t worry. Our range of pathway programs can help you build the language proficiency, academic skills and confidence you need to succeed.
Graduates are eligible to apply for admission to:
- postgraduate studies in nutrition and dietetics, and public health
- one-year honours courses, for meritorious students preparing for higher degree research
- further study in other allied health professions
The course structure of this degree has been designed to meet the entry requirements for a Master of Dietetics program as stipulated by the Dietitians Australia (DA).
- Unit fee: $3133
- Average first year fee: $25064
- Estimate total cost: $75192
The tuition fees quoted above are for commencing students in the current year who undertake a normal full-time load. The Unit Fee is based on a 10cp unit. Fees are reviewed annually.
Tuition fees for continuing students may increase by up to 3 percent each year for the minimum duration of the course as provided on your electronic Confirmation of Enrolment (eCOE). Students who continue to study beyond the minimum duration will have the relevant annual commencing rate applied to their fees for subsequent study periods.
You should be able to concentrate on getting good marks instead of worrying about how you’ll pay your fees. We have a number of options that can help you ease the financial burden, including government assistance, scholarships and income support.
You could be eligible for one of the hundreds of scholarships we award each year to help students from across the university with the cost of studying, accommodation or overseas study opportunities. Some of our scholarships are awarded on the basis of merit, but these aren’t just for the academically gifted; ACU also recognises excellence in community engagement and leadership. We also offer a range of scholarships for those who may be struggling financially or who have faced other barriers to accessing education.
How to apply
Yes. See Defer your offer.
Students with a Student Visa will need to complete the program in minimum duration, study at least one subject on-campus each semester and must not undertake more than 33% of the program online.
Senior Lecturer (Nutrition and Dietetics) – School of Behavioural and Health Sciences
Emma Stirling is a Senior Lecturer in nutrition and dietetics at our Melbourne campus. She is also an Advanced Accredited Practising Dietitian and award-winning nutrition communicator. As Culinary Nutrition Science Lead Emma brings her extensive industry experience from the food, hospitality, media and health sectors to the curriculum design, teaching and research of this exciting new practice area. At ACU Emma is also responsible for helping drive partnerships and programs with a range of community, cultural and industry groups nationally and in the Asia Pacific region.
Lecturer (Nutrition and Food Science) – School of Behavioural and Health Sciences
Dr Bo Wang is a lecturer in nutrition and food science in the School of Behavioural and Health Science. He has a BSc degree in mechanic engineering and a PhD in food processing and engineering from China Agricultural University, China.
Before he joined ACU Dr Wang worked as a Research Associate at Guelph Food Research Centre, Canada, Postdoctoral Research Fellow at Deakin University and Senior Research Scientist at Australian nutraceutical ingredient company, Nu-Mega Ingredients. His research expertise is in food processing and technology, nanobiotechnology and bioactive compounds extraction and stabilisation. Dr Wang is now using his academic and industry experience to teach nutrition science courses at ACU and enjoying research by mentoring and supervising postgraduate candidates.