Bachelor of Food and Nutrition Science (BFoodNutrSci)
Bachelor of Food and Nutrition Science (BFoodNutrSci)
Program Code
BFSCT
Program Faculty
Faculty of Sciences, Engineering and Technology
Academic Year
2016
These Program Rules should be read in conjunction with the University's policies (https://www.adelaide.edu.au/policies).
Overview
This program provides students with skills and knowledge in food science and human nutrition. Students will learn how to design, formulate, produce and package everyday and specialty foods with specific functional and nutritional properties. They will learn the importance of developing a sustainable, nutritious and healthy food supply and complete a placement in food industry or a nutrition/health related organization. Career opportunities range from food industry, quality auditing, new product development and public health nutrition. A pre-diatetics pathway is included in the program.
The Bachelor of Food and Nutrition Science is an AQF Level 7 program with a standard full-time duration of 3 years.
Academic Program Rules for Bachelor of Food and Nutrition Science
There shall be a Bachelor of Food and Nutrition Science.
Qualification Requirements
To qualify for the degree of Bachelor of Food and Nutrition Science, the student must complete satisfactorily a program of study consisting of the following requirements with a combined total of not less than 72 units, comprising:
- Level I courses to the value of not more than 30 units
- Core courses to the value of 63 units
- Elective courses to the value of 9 units
- Work based training / extra mural studies
Core Courses
-
Core Courses
To satisfy the requirements for Core Courses students must complete courses to the value of 63 units.
Level I
All of the following courses must be completed:
Subject/Catalogue Course Title Unit Value BIOLOGY 1101ND Biology I: Molecules, Genes and Cells 3 BIOLOGY 1201 Biology I: Human Perspectives 3 FOOD SC 1001WT Food and Nutrition I 3 FOOD SC 1000RG Introduction to Food Technology I 3 STATS 1004 Statistical Practice I (Life Sciences) 3 FOOD SC 1002RG Practical Food Production I 3 and
Courses to the value of 6 units from the following:
Note: Course pre-requisites apply.
Subject/Catalogue Course Title Unit Value CHEM 1100 Chemistry IA 3 CHEM 1200 Chemistry IB 3 CHEM 1101 Foundations of Chemistry IA 3 CHEM 1201 Foundations of Chemistry IB 3 CHEM 1311 Chemistry IB(S) 3 CHEM 1310 Chemistry IA(S) 3 Level II
All of the following courses must be completed:
Subject/Catalogue Course Title Unit Value BIOCHEM 2501 Biochemistry II: Metabolism 3 FOOD SC 2505RG Food Quality & Regulation II 3 FOOD SC 2502RG Food Microbiology II 3 FOOD SC 2510WT Nutrition II 3 PLANT SC 2520WT Microbiology and Biotechnology II 3 Level III
All of the following courses must be completed:
Subject/Catalogue Course Title Unit Value FOOD SC 3503RG Food Processing Technology III 3 FOOD SC 3502WT Nutrition III 3 FOOD SC 3021RG Food Product Development III 3 FOOD SC 3027RG Sensory Evaluation of Foods III 3 FOOD SC 3505WT Public Health Nutrition III 3 FOOD SC 3530RG Food Preservation & Packaging Techniques III 3 FOOD SC 3540RG Food Chemistry III 3 and
Courses to the value of 3 units from the following:
Subject/Catalogue Course Title Unit Value FOOD SC 3510RG Food Science Industry Placement III 3 FOOD SC 3520WT Nutrition Industry Placement III 3 -
Work Based Training / Extra Mural Studies
To satisfy the requirements for Work Based Training / Extra Mural Studies students must adhere to the following:
Students must complete a total of 7 weeks (part-time) of professional work experience to the value of approximately 150 hours which will be assessed within FOOD SC 3510RG Food Science Industry Placement III or FOOD SC 3520WT Nutrition Industry Placement III.
Electives
-
Elective Courses
To satisfy the requirements for Elective Courses students must complete courses to the value of 9 units.
Level I
Subject/Catalogue Course Title Unit Value ABORIG 1001 Indigenous People, Country & Protocols 3 ABORIG 1002 Indigenous Scholarship & the Interplay of Knowledges 3 PUB HLTH 1001 Public Health IA 3 PUB HLTH 1002 Public Health IB 3 MARKETNG 1001 Introduction to Marketing I 3 COMMGMT 1001 Introduction to Management I 3 ACCTING 1002 Introductory Accounting I 3 PSYCHOL 1000 Psychology IA 3 PSYCHOL 1001 Psychology IB 3 Level II
Subject/Catalogue Course Title Unit Value PHYSIOL 2520 Physiology IIB: Systems & Homeostasis 3 PHYSIOL 2510 Physiology IIA: Heart, Lung & Neuromuscular Systems 3 BIOCHEM 2500 Biochemistry II: Molecular and Cell Biology 3 CHEM 2530 Environmental & Analytical Chemistry II 3 CHEM 2540 Medicinal & Biological Chemistry II 3 Level III
Subject/Catalogue Course Title Unit Value MARKETNG 3500 Marketing Communications III 3 MARKETNG 3501 International Marketing III 3 or
Other undergraduate courses offered by the University that are available to the student.