Program summary
Program overview
Career opportunities
Advanced standing, recognition of prior learning, credit and articulation
Program structure
Program requirements and notes
Enquiries
Recommended enrolment patterns
Program summary
QTAC code: 013341
OP/Rank for 2007 entry: OP-18 / Rank-61
Award abbreviation: BFoodSc&Nut
Degree type: undergraduate
Mode of study: on campus
Duration: 3 years full-time or equivalent part-time
Fee type: Commonwealth supported places, domestic fee-paying places, international fee-paying places
Total units: 288
Recommended prior study: English, Maths and one or more of the Sciences, preferably Chemistry
Commence: Semester 1 or Semester 2
CRICOS code: 057241A
Program overview
The food and beverage industry is one of the fastest growing business sectors in Australia. This program provides students with a sound understanding and knowledge of food science and nutrition that is essential for gaining employment in Australian food and beverage industries.
In first year, you gain a strong grounding in food science and nutrition by completing courses in areas such as the life sciences, chemistry, communication, innovation and entrepreneurship. In second year, you study areas such as principles in food science and nutrition, food biochemistry and general microbiology. In third year, you study more specialised courses such as food structure and function, food chemistry and analysis, food safety and quality, food regulations, food microbiology and fermentation technology, and food packaging and product development.
Throughout the program, you are able to stream into specialist areas in food science or nutrition by choosing from a range of advanced level elective courses. Advanced specialised areas that may be available to students include:
- business and marketing for the food industry
- food biotechnology
- food production
- human nutrition
- public health
Professional membership
Graduates from the Bachelor of Food Science and Nutrition may be eligible for membership of:
- Australian Institute of Food Science and Technology
- Australian Society for Biochemistry and Molecular Biology
- Australian Society of Microbiology
Career opportunities
Career opportunities may include food industry management, food inspection and safety services, food microbiological testing, local governments (eg community or health departments), marketing and promotion of food products, public health and community nutrition officers, quality assurance management, research and development in food processing, and universities.
Program structure
Core courses
Select 2 courses from:
COR109 Communication and Thought
COR110 Innovation, Creativity and Entrepreneurship
COR111 Environment, Technology and Sustainability
Introductory courses
5 required courses:
LFS112 Human Physiology
LFS122 Human Anatomy
SCI103 Cell Biology
SCI105 Chemistry
SCI110 Science Research Methods
Advanced courses
7 required courses:
CHM202 Organic Chemistry
BIM212 Nutritional Biochemistry **
FSN201 Principles of Food Preservation **
FSN212 Principles of Nutrition **
MBT251 Biochemistry
MBT263 Microbiology
MBT301 Food Microbiology and Fermentation
Plus select at least 2 FSN coded courses from the Faculty of Science, Health and Education
Electives
Select up to 8 elective courses of which a maximum of 6 may be selected from Faculty of Arts and Social Sciences or Business
** Not offered until 2007
Course substitution: the GO (Global Opportunities) Program
As part of their USC program, students may apply to participate in the GO Program to undertake courses with an overseas higher education provider
Program requirements and notes
- Refer to the Academic Rules.
- Refer to explanation of terms.
- Refer to the recommended enrolment patterns.
Enquiries
Faculty of Science, Health and Education
Tel: +61 7 5430 2869
Email: sheinfo@usc.edu.au