The course includes the following awards:

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

Course Study 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

Bachelor of Health Science (Food and Nutrition)

Full-time 3.0 years (6.0 sessions)

Part-time 6.0 years (12.0 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

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 requirements

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.