Bachelor of Health Science (Food and Nutrition)
Bachelor of Health Science (Food and Nutrition)
BHlthSc(Food&Nutrit)
+ Course Availability Modes and Locations
Availability is subject to change, please verify prior to enrolment.
| Bachelor of Health Science (Food and Nutrition) (4408FN) |
|---|
| Distance Education | Wagga Wagga |
Normal course duration
Full-time 3.0 years (6.0 sessions)
Admission criteria
Assumed knowledge is NSW HSC or equivalent 2 Unit mathematics and 2 Unit chemistry. Students with inadequate background in chemistry and mathematics are strongly recommended to undertake the chemistry and mathematics subjects offered in the University’s StudyLink program prior to commencing study in the course.
Credit
Standard CSU Credit rules apply
Graduation requirement
To graduate students must satisfactorily complete 192 points.
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
+ Residential School
Please note that the following subjects may have a residential school component.
BCM210 Foundations and Techniques in Biochemistry
BCM302 Food and Beverage Biotechnology
BMS105 Introductory Medical Science
BMS129 Physiological Sciences 1
BMS130 Physiological Sciences 2
CHM104 Chemistry 1A
CHM107 Chemistry 1B
CHM108 Chemical Fundamentals
CHM213 Analytical Chemistry
CHM321 Laboratory Management Issues
ENG210 Food and Beverage Engineering
FDS101 Food Processing
FDS202 Food Microbiology
FDS304 Product Development
FDS308 Food Technology
MCR101 Introduction to Microbiology
PSC102 Botany
STA201 Scientific Statistics
WSC101 Wine Science 1
WSC111 Grape and Wine Science
WSC210 Sensory Science
+ Workplace Learning
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]
Professional recognition
This course qualifies graduates to apply to the Nutrition Society of Australia (NSA) for the qualification of Associate Nutritionist; however, the NSA does not formally accredit courses. Graduates are also eligible for membership of the Australian Institute of Food Science and Technology (AIFST).
This course qualifies graduates for Associate Membership of the Dietitians Association of Australia.
Contact
For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 334 733 (free call within Australia) or email inquiry@csu.edu.au
The information contained in the 2013 CSU Handbook was accurate at the date of publication: October 2012. The University reserves the right to vary the information at any time without notice.