Bachelor of Health Science (Food and Nutrition)

What is this course about?

CSU's Bachelor of Health Science (Food and Nutrition) graduates will bring an understanding of food and nutrition into a range of health, education, industrial and research areas.

CSU's Bachelor of Health Science (Food and Nutrition) provides graduates with a level of knowledge, understanding and skill in appropriate aspects of food and nutrition and its scientific basis to enable them to work in multidisciplinary teams in a range of health and industrial settings.

The course covers the following aspects:

• physiology
• human biochemistry
• human nutrition
• food intake and meal planning
• community and public health
• genetics

To make sure you are experienced in using the equipment and techniques found in the workplace, our facilities include food science laboratories, a commercial food preparation laboratory  and a campus-based nutrition clinic.

Your course is recognised by industry

This course qualifies graduates for Associate Membership of the Nutrition Society of Australia.

The latest facilities

To make sure you are experienced in using the equipment and techniques found in the workplace, our facilities include:

• science laboratories in the School of Biomedical Sciences
• food science laboratories
• commercial food preparation laboratory
• computer laboratories
• campus-based nutrition clinic

Residential school

Distance education students are required to attend residential schools, of two to five days duration, at the University. These schools will provide intensive teaching on the practical aspects of the course.

Students cover all costs associated with attending residential schools.

Academic expectations

For each 8 point subject at CSU, students should normally expect to spend between 140-160 hours engaged in the specified learning and assessment activities (such as attending lectures or residential schools, assigned readings, tutorial assistance, individual or group research/study, forum activity, workplace learning, assignments or examinations). The student workload for some subjects may vary from these norms as a result of approved course design.

Students will be assessed on the basis of completed assignments, examinations, workplace learning, or other methods as outlined in specific subject outlines.

Where applicable, students are responsible for travel and accommodation costs involved in workplace learning experiences, or attending residential schools (distance education students).

Expectations relating to academic, workplace learning, time and cost requirements for specific subjects are provided in the subject abstracts and in course materials.

Course Structure

The course of 192 points duration consists of 168 points (20 subjects) of core compulsory subjects and 24 points (3 subjects) of restricted electives.

Core compulsory subjects (168 points):

BCM210 Foundations & Techniques of Biochemistry
BCM302 Food & Beverage Biotechnology
BMS105 Introductory Medical Science
BMS129 Physiological Sciences 1
BMS130 Physiological Sciences 2
BMS208 Human Nutrition
BMS233 Nutritional Physiology
BMS240 Human Molecular Genetics
BMS243 Nutrition, Metabolism & Human Disease
CHM108 Chemical Fundamentals
FDS101 Food Processing
FDS202 Food Microbiology
FDS304 Product Development
FDS305 Quality Assurance
FDS308 Food Technology (16)
MCR101 Introduction to Microbiology
MTH135 Mathematics/Statistics in Health Sciences
NUT201 Food & Health
NUT220 Food Intake Analysis and Meal Planning
NUT301 Community & Public Health

Restricted elective subjects (24 points) chosen from:

BMS342 Medicinal and Indigenous Foods
ENG210 Food and Beverage Engineering
HIP302 Healthy Communities
HLT401 Health Promotion
HSM409 Epidemiology and Public Health
PSC102 Botany
PSY111 Foundations of Psychology for Health and Human Services
PSY214 Health Psychology
PSY218 Psychology of Substance Abuse
SCI301 International Practical
WSC101 Wine Science 1
WSC111 Grape and Wine Science
WSC210 Sensory Science

Students may enrol in other electives with the approval of the Courses Director.

Key subjects

BCM210 Foundations & Techniques of Biochemistry
BMS130 Physiological Sciences 2
BMS208 Human Nutrition
FDS101 Food Processing
NUT201 Food & Health

Enrolment pattern

Part-Time
Session 1 (30)
BMS105 Introductory Medical Science
BMS129 Physiological Sciences 1

Session 2 (60)
BMS130 Physiological Sciences 2
FDS101 Food Processing

Session 3 (30)
CHM108 Chemical Fundamentals
MTH135 Mathematics/Statistics in Health Sciences

Session 4 (60)
MCR101 Introduction to Microbiology
[Restricted Elective]

Session 5 (30)
BCM210 Foundations and Techniques of Biochemistry
NUT201 Food and Health

Session 6 (60)
BMS208 Human Nutrition
BMS233 Nutritional Physiology

Session 7 (30)
FDS202 Food Microbiology
BMS240 Human Molecular Genetics

Session 8 (60)
BMS243 Nutrition, Metabolism and Human Disease
NUT220 Food Intake Analysis and Meals Planning

Session 9 (30)
FDS308 Food Technology (16) (commence)
[Restricted Elective]

Session 10 (60)
FDS308 Food Technology (16)(complete)
NUT301 Community and Public Health

Session 11 (30)
BCM302 Food and Beverage Biotechnology
FDS305 Quality Assurance

Session 12 (60)
FDS304 Product Development
[restricted elective]

Admission requirements

Chemistry and mathematics are assumed knowledge for this course. Students with inadequate background knowledge in chemistry and mathematics subjects are encouraged to participate in the University's STUDY LINK supplementary program prior to commencing study.

To be admitted into the course, prospective students need to indicate their likelihood of success through:

1. previous studies, and
2. other attainments and experience.

Previous studies

Previous studies include:

• the NSW Higher School Certificate or interstate /overseas equivalent;
• the International Baccalaureate Diploma;
• a completed or part completed course of a university, college of advanced education or other accredited tertiary institution;
• a completed or part completed course of a TAFE college or other accredited post-secondary institution (including TAFE Tertiary Preparation Certificate);
• an approved Foundation Studies program certificate;
• completion of undergraduate subjects as an Associate Student with the University or through another University, or Open Universities Australia.

NSW and interstate school leavers are normally selected on the basis of their Australian Tertiary Admissions Rank (ATAR) or interstate equivalent. You may also be admitted on the basis of a strong performance in subjects relevant to your course preferences.

Currently no secondary school subjects are prerequisites for admission to particular CSU courses however some courses assume a certain level of knowledge. This will be specified in the course information if applicable.

English language proficiency

The University has minimum requirements for English language proficiency prior to entry to our courses. Some courses also have a requirement for a higher entry or exit level of English proficiency. More information on English language requirements.

Attainment and experience

You may also be admitted to a course based on other attainments and experience. These may include:

• voluntary or paid work experience;
• performance in tests and examinations conducted by professional recognised bodies;
• participation in continuing education programs and/or staff development programs conducted by adult education agencies, consultancies, professional bodies or employers;
• completion of the Special Tertiary Admissions Test (STAT).

Internet access

CSU places great emphasis on services to its students. It is a leader in the provision of online services and, in particular, the use of the internet in the support of teaching, administration and communications with students.

The online environment is so integrated into all aspects of student life and the learning experience at CSU that the University now assumes that all on campus and distance education students at CSU will have ongoing access to an internet connected computer capable of communicating with CSU online systems.

Students enrolled in Information Technology subjects (i.e. with an ITC subject code) may be required to have additional hardware and/or software that is deemed essential for the completion of the learning activities in that subject.

Apply now

This course is available to commence study in

Session 1; Session 2