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Bachelor of Health Science (Food and Nutrition)

+ Award nomenclature

Bachelor of Health Science (Food and Nutrition)
BHlthSc(Food&Nutrit)

+ Course Availability Modes and Locations

Bachelor of Health Science (Food and Nutrition) (4408FN)
Distance Education Wagga Wagga

Availability is subject to change, please verify prior to enrolment.

Normal course duration

Full-time 3.0 years (6.0 sessions)

  • Normal course duration is the effective period of time taken to complete a course when studied Full-time (Full-time Equivalent: FTE). Students are advised to consult the Enrolment Pattern for the actual length of study. Not all courses are offered in Full-time mode.
  • Admission criteria CSU Admission Policy

    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 CSU Credit Policy

    Standard CSU Credit policy 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 and Techniques of Biochemistry
    BCM302 Food and Beverage Biotechnology
    BMS105 Science Communication and Methodology
    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 and Statistics in Health Sciences
    NUT201 Food and Health
    NUT220 Food Intake Analysis and Meal Planning
    NUT301 Community and Public Health

    Restricted elective subjects (24 points) chosen from:
    BMS291 Pathophysiology and Pharmacology 1
    BMS292 Pathophysiology and Pharmacology 2
    BMS301 Medical Science Special Topic
    BMS342 Medicinal and Indigenous Foods
    HIP302 Understanding Healthy Communities
    HSM202 The Dynamics of Health Care Practice
    PSY111 Foundations of Psychology for Health and Human Services
    PSY214 Health Psychology
    PSY218 Psychology of Substance Abuse
    SCI301 International Practical Experience
    WSC101 Wine Science 1
    WSC210 Sensory Science

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

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

    Enrolment pattern

    Distance enrolment
    Session 1 (30)

    BMS105 Science Communication and Methodology
    BMS129 Physiological Sciences 1

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

    Session 3 (30)
    CHM108 Chemical Fundamentals
    MTH135 Mathematics and 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]

    + 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
    BMS129 Physiological Sciences 1
    BMS130 Physiological Sciences 2
    CHM108 Chemical Fundamentals
    FDS101 Food Processing
    FDS202 Food Microbiology
    FDS304 Product Development
    FDS308 Food Technology
    MCR101 Introduction to Microbiology
    WSC101 Wine Science 1
    WSC210 Sensory Science

    Enrolled students can find further information about CSU residential schools via the About Residential School page.

    + Workplace Learning

    Please note that the following subjects have a Workplace Learning component.

    NUT201 Food and Health
    NUT220 Food Intake Analysis and Meal Planning

    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 2015 CSU Handbook was accurate at the date of publication: February 2015. The University reserves the right to vary the information at any time without notice.

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