Bachelor of Food and Nutrition Science (Honours) [4 years] (BFoodNutrSci(Hons))

Program Code

HFNSC

Academic Year

2024

Special Notes

These Program Rules should be read in conjunction with the University's policies (http://www.adelaide.edu.au/policies).

Overview

This program provides students with skills and knowledge in food science, food technology 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 to public health nutrition. This program could be used as a pathway into dietetics.

The final year of this program comprises a substantial research project and provides professional training and an opportunity to experience scientific research in a chosen area of specialization. During the final year students will learn new techniques, broaden their skill base and further develop their time management skills. Students can pursue pathways in Food Science, Food Technology and Nutrition.

The Bachelor of Food and Nutrition Science (Honours) [4 years] is an AQF Level 8 program with a standard full-time duration of 4 years.

Program Learning Outcome
1. Demonstrate a coherent understanding of food and nutrition science by: 1.1 articulating the methods of science and explaining why current scientific knowledge is both contestable and testable by further inquiry 1.2 explaining the role and relevance of science and technology in food production as it applies to building a sustainable nutritious and healthy food supply for society 1.3 understanding how information is adopted context of industry and the links between food, nutrition and health.
2. Exhibit depth and breadth of knowledge in food and nutrition science by: 2.1 demonstrating well-developed knowledge in the disciplinary area of Food and Nutrition Science 2.2 demonstrating knowledge in at least one other disciplinary area 2.3 demonstrating high-level knowledge and skills appropriate to their final year project area 2.4 eligibility for membership of the Australian Institute of Food Science and Technology (AIFST) and Nutrition Society of Australia (NSA).
3. Critically analyse and solve complex problems in food and nutrition science by: 3.1 gathering, synthesising and critically evaluating information from a range of sources 3.2 designing and planning an investigation 3.3 selecting and applying practical and/or theoretical techniques or tools in order to conduct an investigation 3.4 collecting, accurately recording, interpreting and drawing conclusions from scientific data 3.5 analysing and critically evaluating both quantitative and qualitative data relating to their final year project area.
4. Be effective communicators of science by: 4.1 communicating scientific results, information, or arguments, to a range of audiences, for a range of purposes, and using a variety of modes 4.2 presenting results of their final year project in both written format (including graphical formats where appropriate) and oral formats that align with relevant conventions.
5. Be accountable for their own learning and professional work by: 5.1 being independent and self-directed learners 5.2 working effectively, responsibly and safely in an individual or team context 5.3 demonstrating knowledge of the regulatory frameworks relevant to food and nutrition science and personally practicing ethical conduct 5.4 demonstrating and articulating personal capabilities in preparation for employment.
Conditions

Condition of continuing enrolment: Students enrolled in this program must maintain a minimum semester GPA of 4.5 throughout their enrolment or will be required to transfer to the Bachelor of Food and Nutrition Science.

Interruption of program: Students must apply for permission from the Executive Dean or delegate before taking a Leave of Absence. Any extension of the leave without approval will result in the loss of place in the program but an application may be made to be re admitted to the program subject to the admission procedures in place at the time.

Program Maximum Duration: As specified in Table 1 of the Coursework Academic Programs Policy, this program must be completed within a Maximum Duration which includes any periods of non-enrolment, leave of absence or approved study at other institutions for credit towards a Program. 

Academic Program Rules for Bachelor of Food and Nutrition Science (Honours) [4 years]

There shall be a Bachelor of Food and Nutrition Science (Honours) [4 years].

Qualification Requirements
Academic Program: 

To qualify for the degree of Bachelor of Food and Nutrition Science (Honours) [4 years], the student must complete satisfactorily a program of study consisting of the following requirements with a combined total of not less than 96 units, comprising:
1. Core courses to the value of 81 units.
2. Elective courses to the value of 15 units.
3. Level I courses not exceeding 30 units.
4. Level III Science courses to the value of at least 24 units.
5. Level IV Science courses to the value of 24 units.
 

Core Courses

To satisfy the requirements for Core Courses students must complete courses to the value of 81 units.

Level I

All of the following courses must be completed:

Subject / Catalogue Course Title Unit Value
BIOLOGY 1101 Biology I: Molecules, Genes and Cells 3
BIOLOGY 1201 Biology I: Human Perspectives 3
FOOD SC 1000RG 'Farm-Gate to Fork' - Food Production I 3
FOOD SC 1001WT Nutrition I 3
FOOD SC 1002RG The Science and Technology of Food Production I 3
STATS 1000 Statistical Practice I 3

and

Courses to the value of 6 units from the following:

Subject / Catalogue Course Title Unit Value
CHEM 1100 Chemistry IA 3
CHEM 1200 Chemistry IB 3

or

Courses to the value of 6 units from the following:

Subject / Catalogue Course Title Unit Value
CHEM 1101 Foundations of Chemistry IA 3
CHEM 1201 Foundations of Chemistry IB 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 2502WT Food Microbiology II 3
FOOD SC 2505WT Food Quality & Regulation 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 3028WT Sensory Evaluation of Foods III 3
FOOD SC 3505WT Public Health Nutrition III 3
FOOD SC 3021WT Food Product Development III 3
FOOD SC 3520WT Nutrition and Food Science Internship 3
FOOD SC 3530WT Food Preservation & Packaging Techniques III 3
FOOD SC 3540WT Food Chemistry III 3
FOOD SC 3580WT Food Processing, Preservation & Packaging Techniques III 3

Level IV

All of the following courses must be completed:

Subject / Catalogue Course Title Unit Value
FOOD SC 4050AWT Advanced Food and Nutrition Science (Hons) Pt 1 0
FOOD SC 4050BWT Advanced Food and Nutrition Science (Hons) Pt 2 6

Research Project

All of the following courses must be completed:

Subject / Catalogue Course Title Unit Value
FOOD SC 4060AWT Honours Food and Nutrition Science Project Pt 1 0
FOOD SC 4060BWT Honours Food and Nutrition Science Project Pt 2 18

or

In the case of a part-time enrolment students must complete the following in two consecutive years:

Subject / Catalogue Course Title Unit Value
FOOD SC 4070AWT Honours Food & Nutrition Science Project (T/Y)Cont 0
FOOD SC 4070BWT Honours Food & Nutrition Science Project (T/Y)Final 18