Bachelor of Food Science and Nutrition BFoodSc&Nutrit
Online - Wagga Wagga
Availability is subject to change, please verify prior to enrolment.
Course duration referenced below is the effective time taken to complete a course when studied full time (full time equivalent duration). At Charles Sturt the standard calendar refers to 32 points a session over a 2 session calendar year. The Actual Duration is the time taken to complete the course following the prescribed enrolment pattern. A course's actual duration can be affected by the session calendar (number of sessions undertaken per year) and/or mode (full time, part time or mixed) and credit packages which may have been granted upon admission. Therefore, depending on the prescribed enrolment pattern, mode, calendar utilised and credit awarded a course may take less time or more time to complete than the duration noted as full time equivalent years. Students are advised to consult the Enrolment Pattern to determine the actual duration of study.
Full-time: 3.0 years (or part-time equivalent)
A completed High School Certificate with an ATAR of 65 (including adjustment factors) or equivalent.
OR
A completed Special Tertiary Admissions Test (STAT) with an equivalent ranking to the currently listed ATAR
OR
A completed AQF Certificate III or higher level qualification.
OR
50% completion of an AQF Diploma level qualification.
OR
A completed Tertiary Preparation Course from an Australian University or an accredited provider demonstrating a reasonable prospect of success through the Grade Point Average (GPA) gained in these studies.
OR
Successful completion of two University level subjects (AQF level Associate Degree or higher) demonstrating a reasonable prospect of success through Grade Point Average (GPA) gained in these studies.
OR
Work experience, within the same industry as the course profile, of no less than two years.
AND
STANDARD English Language Proficiency requirements.
Standard Charles Sturt University Credit Policy applies: https://policy.csu.edu.au/document/view-current.php?id=120
To graduate students must satisfactorily complete 192 points.
The course consists of 19 core subjects and a stream of 5 subjects from Food Innovation and Marketing, Exercise Nutrition, Community Nutrition or Transition to Dietetics, students cannot mix subjects from various streams.
Key Subjects
BCM210 Foundations and Techniques of Biochemistry (8)
BMS130 Physiological Sciences 2 (8)
BMS208 Human Nutrition (8)
FDS102 Introduction to Food and Nutrition (8)
NUT201 Food and Health (8)
Core
BCM210 Foundations and Techniques of Biochemistry (8)
BMS105 Science Communication and Methodology (8)
BMS129 Physiological Sciences 1 (8)
BMS130 Physiological Sciences 2 (8)
BMS208 Human Nutrition (8)
BMS233 Nutritional Physiology (8)
BMS342 Medicinal and Indigenous Foods (8)
FDS102 Introduction to Food and Nutrition (8)
FDS202 Food Microbiology (8)
FDS203 Food and Nutritional Chemistry (8)
FDS208 Food Formulation and Characterisation (8)
FDS305 Quality Assurance (8)
FDS309 Food Processing and Preservation (8)
FDS310 Food Product Development (8)
IKC100 Indigenous Health (8)
MCR101 Introduction to Microbiology (8)
NUT201 Food and Health (8)
NUT220 Food Intake Analysis and Meals Planning (8)
NUT301 Community and Public Health (8)
Restricted electives
Streams - students complete one set of 5 subjects.
Food Innovation and Marketing
CHM108 Chemical Fundamentals (8)
MKT110 Marketing & Society (8)
MKT220 Consumer Behaviour (8)
MKT350 Product Innovation Management (8)
FDS311 Foods for Health and Wellbeing (8)
Exercise Nutrition
CHM108 Chemical Fundamentals (8)
EHR109 Introduction to Sport & Exercise Behaviour (8)
EHR221 Conditioning and Physical Activity (8)
EHR332 Nutrition for Health & Performance (8)
EHR226 Exercise, Testing & Prescription (8)
OR
EHR331 Exercise, Health & Disease (8)
Community Nutrition
CHM108 Chemical Fundamentals (8)
PSY111 Foundations of Psychology for Health and Human Services (8)
PSY214 Health Psychology (8)
NUT305 Nutrition for Disease Prevention (8)
NUT306 Menu Planning for the Community (8)
Transition to Dietetics - note these subjects are only recommended. Students wanting to transition into Postgraduate Dietetics at another institution need to confirm the make up of this stream with their prospective institution.
CHM104 Chem1A (8)
CHM107 Chem1B (8)
BMS240 Human Molecular Genetics (8)
NUT305 Nutrition for Disease Prevention (8)
BMS243 Nutrition, Metabolism and Human Disease (8)
Affiliation/Memberships
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).
Standard Enrolment Pattern
Year 1, Session 1 (30)
Exercise Nutrition, Community Nutrition, and Food Innovation and Marketing Streams
BMS105 Science Communication and Methodology (8)
CHM108 Chemical Fundamentals (8)
Transition to Dietetics stream
BMS105 Science Communication and Methodology (8)
CHM104 Chemistry 1A (8)
Year 1, Session 2 (60)
All Streams
FDS102 Introduction to Food and Nutrition (8)
MCR101 Introduction to Microbiology (8)
Year 2, Session 1 (30)
Exercise Nutrition, Community Nutrition, and Food Innovation and Marketing Streams
BMS129 Physiological Sciences 1 (8)
BCM210 Foundations and Techniques of Biochemistry (8)
Transition to Dietetics stream
BMS129 Physiological Sciences 1 (8)
IKC100 Indigenous Australian Health (8)
Year 2, Session 2 (60)
Exercise Nutrition, Community Nutrition, and Food Innovation and Marketing Streams
BMS130 Physiological Sciences 2 (8)
IKC100 Indigenous Australian Health (8)
Transition to Dietetics stream
BMS130 Physiological Sciences 2 (8)
CHM107 Chem1B (8)
Year 3, Session 1 (30)
Exercise Nutrition
NUT201 Food and Health (8)
EHR109 Introduction to Sport & Exercise Behaviour (8)
Community Nutrition
NUT201 Food and Health (8)
PSY111 Foundations of Psychology for Health and Human Services (8)
Food Innovation and Marketing Streams
NUT201 Food and Health (8)
MKT110 Marketing & Society (8)
Transition to Dietetics stream
NUT201 Food and Health (8)
BCM210 Foundations and Techniques of Biochemistry (8)
Year 3, Session 2 (60)
All Streams
BMS208 Human Nutrition (8)
BMS233 Nutritional Physiology (8)
Year 4, Session 1(30)
Exercise Nutrition
FDS203 Food and Nutritional Chemistry (8)
EHR221 Conditioning and Physical Activity (8)
Community Nutrition
FDS203 Food and Nutritional Chemistry (8)
NUT305 Nutrition for Disease Prevention (8)
Food Innovation and Marketing Streams
FDS203 Food and Nutritional Chemistry (8)
MKT350 Marketing & Society (8)
Transition to Dietetics stream
FDS203 Food and Nutritional Chemistry (8)
BMS240 Human Molecular Genetics (8)
Year 4, Session 2 (60)
All Streams
NUT301 Community and Public Health (8)
NUT220 Food Intake Analysis and Meals Planning (8)
Year 5, Session 1 (30)
Exercise Nutrition
EHR332 Nutrition for Health & Performance (8)
FDS202 Food Microbiology (8)
FDS208 Food Formulation and Characterisation (8)
Community Nutrition
FDS202 Food Microbiology (8)
FDS208 Food Formulation and Characterisation (8)
Food Innovation and Marketing Stream
FDS202 Food Microbiology (8)
FDS208 Food Formulation and Characterisation (8)
Transition to Dietetics stream
NUT305 Nutrition for Disease Prevention (8)
FDS202 Food Microbiology (8)
FDS208 Food Formulation and Characterisation (8)
Year 5, Session 2 (60)
Exercise Nutrition
FDS309 Food Processing and Preservation (8)
Community Nutrition
FDS309 Food Processing and Preservation (8)
PSY214 Health Psychology (8)
Food Innovation and Marketing Stream
FDS309 Food Processing and Preservation (8)
MKT220 Consumer Behaviour (8)
Transition to Dietetics stream
FDS309 Food Processing and Preservation (8)
Year 6, Session 1 (30)
All streams
FDS305 Quality Assurance (8)
BMS342 Medicinal and Indigenous Foods (8)
Year 6, Session 2 (60)
Exercise Nutrition
FDS310 Food Product Development (8)
EHR226 Exercise, Testing & Prescription (8)
OR
EHR331 Exercise, Health & Disease (8)
Community Nutrition
FDS310 Food Product Development (8)
NUT306 Menu Planning for the Community (8)
Food Innovation and Marketing Stream
FDS310 Food Product Development (8)
FDS311 Foods for Health and Wellbeing (8)
Transition to Dietetics stream
FDS310 Food Product Development (8)
BMS243 Metabolic Biochemistry and Human Disease (8)
Accelerated pattern
Year 1, Session 1 (30)
Exercise Nutrition stream
BMS105 Science Communication and Methodology (8)
CHM108 Chemical Fundamentals (8)
EHR109 Introduction to Sport & Exercise Behaviour (8)
Community Nutrition stream
BMS105 Science Communication and Methodology (8)
CHM108 Chemical Fundamentals (8)
IKC100 Indigenous Australian Health (8)
Food Innovation and Marketing stream
BMS105 Science Communication and Methodology (8)
CHM108 Chemical Fundamentals (8)
MKT110 Marketing Fundamentals (8)
Transition to Dietetics stream
BMS105 Science Communication and Methodology (8)
CHM104 Chemistry 1A (8)
BMS129 Physiological Sciences 1 (8)
Year 1, Session 2 (60)
Exercise Nutrition stream
FDS102 Introduction to Food and Nutrition (8)
MCR101 Introduction to Microbiology (8)
IKC100 Indigenous Australian Health (8)
Community Nutrition stream
FDS102 Introduction to Food and Nutrition (8)
MCR101 Introduction to Microbiology (8)
PSY111 Foundations of Psychology for Health and Human Services (8)
Food Innovation and Marketing stream
FDS102 Introduction to Food and Nutrition (8)
MCR101 Introduction to Microbiology (8)
IKC100 Indigenous Australian Health (8)
Transition to Dietetics stream
BMS105 Science Communication and Methodology (8)
CHM104 Chemistry 1A (8)
BMS130 Physiological Sciences 2 (8)
Year 2, Session 1 (30)
Exercise Nutrition
BMS129 Phsyiological Sciences 1 (8)
BCM210 Foundations and Techniques of Biochemistry (8)
NUT201 Food and Health (8)
EHR221 Conditioning and Physical Activity (8)
Community Nutrition stream
BMS129 Phsyiological Sciences 1 (8)
BCM210 Foundations and Techniques of Biochemistry (8)
NUT201 Food and Health (8)
Food Innovation and Marketing stream
BCM210 Foundations and Techniques of Biochemistry (8)
BMS129 Phsyiological Sciences 1 (8)
NUT201 Food and Health (8)
Transition to Dietetics stream
BMS240 Human Genetics (8)
NUT201 Food and Health (8)
BCM210 Foundations and Techniques of Biochemistry (8)
Year 2, Session 2 (60)
Exercise Nutrition
BMS130 Physiological Science 2 (8)
BMS208 Human Nutrition (8)
NUT220 Food Intake Analysis and Meals Planning (8)
Community Nutrition stream
BMS130 Phsyiological Sciences 2 (8)
BMS208 Human Nutrition (8)
NUT220 Food Intake Analysis and Meals Planning (8)
Food Innovation and Marketing stream
BMS130 Phsyiological Sciences 2 (8)
BMS208 Human Nutrition (8)
NUT220 Food Intake Analysis and Meals Planning (8)
Transition to Dietetics stream
BMS208 Human Nutrition (8)
BMS233 Nutritional Physiology (8)
MCR101 Introduction to Microbiology (8)
Year 3, Session 1 (30)
All streams
FDS202 Food Microbiology
FDS203 Food and Nutritional Chemistry
FDS208 Food Formulation and Characterisation
Year 3, Session 2 (60)
Exercise Nutrition
BMS233 Nutritional Physiology (8)
FDS309 Food Processing and Preservation (8)
EHR226 Exercise, Testing & Prescription (8)
OR
EHR331 Exercise, Health & Disease (8)
Community Nutrition stream
FDS309 Food Processing and Preservation (8)
BMS233 Nutritional Physiology (8)
NUT301 Community and Public Health (8)
Food Innovation and Marketing stream
FDS309 Food Processing and Preservation (8)
BMS233 Nutritional Physiology (8)
NUT301 Community and Public Health (8)
Transition to Dietetics stream
FDS309 Food Processing and Preservation (8)
NUT220 Food Intake Analysis and Meals Planning (8)
IKC100 Indigenous Australian Health (8)
Year 4, Session 1 (30)
Exercise Nutrition
EHR332 Nutrition for Health & Performance (8)
BMS342 Medicinal and Indigenous Foods (8)
FDS305 Quality Assurance (8)
Community Nutrition stream
FDS305 Quality Assurance (8)
BMS342 Medicinal and Indigenous Foods (8)
NUT305 Nutrition for Disease Prevention (8)
Food Innovation and Marketing stream
FDS305 Quality Assurance (8)
BMS342 Medicinal and Indigenous Foods (8)
MKT350 Product Innovation Management (8)
Transition to Dietetics stream
FDS305 Quality Assurance (8)
BMS342 Medicinal and Indigenous Foods (8)
NUT305 Nutrition for Disease Prevention (8)
Year 4, Session 2 (60)
Exercise Nutrition
NUT301 Community and Public Health (8)
FDS310 Food Product Development (8)
Community Nutrition stream
FDS310 Food Product Development (8)
PSY214 Health Psychology (8)
NUT306 Meal Planning for Community (8)
Food Innovation and Marketing stream
FDS310 Food Product Development (8)
FDS311 Foods for Health and Wellbeing (8)
MKT220 Consumer Behaviour (8)
Transition to Dietetics stream
BMS243 Metabolic Biochemistry and Human Disease (8)
NUT301 Community and Public Health (8)
FDS310 Food Product Development (8)
Please note that the following subjects may contain a Workplace Learning component. Further details for Workplace Learning requirements are located via the subject page
NUT306 Menu Planning for the Community
Please note that the following subjects may contain a Residential School component. Further details of Residential School requirements are located via the subject page
BCM210 Foundations and Techniques in Biochemistry
BMS129 Physiological Sciences 1
BMS130 Physiological Sciences 2
CHM104 Chemistry 1A
CHM107 Chemistry 1B
CHM108 Chemical Fundamentals
EHR221 Exercise for Health and Fitness
EHR226 Exercise Testing and Prescription
FDS202 Food Microbiology
FDS203 Food and Nutritional Chemistry
FDS208 Food Formulation and Characterisation
FDS309 Food Processing and Preservation
FDS310 Food Product Development
MCR101 Introduction to Microbiology
Enrolled students can find further information about CSU Residential Schools at About Residential School
The information contained in the CSU Handbook was accurate at the date of publication: July 2022. The University reserves the right to vary the information at any time without notice.