Embark on a career helping to improve people’s health through better nutrition. Learn about food science, safety and quality as a nutritionist or food scientist. With the ever-increasing awareness of food-related health issues and nutrition, there is a growing demand in many health-related fields for knowledgeable graduates.

You will benefit from learning advanced knowledge of the industry and hands-on experience that will prepare you for work in the real world.

• Location:
  St Albans and Werribee
• Other locations:

  1st year St Albans, 2nd and 3rd year Werribee Campus

• Faculty:
  Faculty of Health, Engineering and Science
• School:
  School of Biomedical and Health Sciences
• Study mode:
  Full Time and Part Time
• Delivery mode:
  On campus
• Course code:
  SBFN
• Duration:
  3 years
• This information is for Australian residents.
  Click here for the international version of this course

How to apply

• food technologist
• scientific officer
• product development officer or manager
• quality assurance control officer
• production manager
• technical controller
• food microbiologist
• research & development officer
• sales and marketing officer

Learn more about your career options on the Australian government's Career Information and Resources website.

The SBFN course is designed to produce graduates who have up-to-date knowledge and skills in the science of food and its safety and quality as required by today’s nutritionists and food scientists.

The course ensures that its graduates have:

• a solid foundation in basic anatomy and physiology and the relevant biochemistry and microbiology;
• a developed consumer awareness with regard to food-related health and safety issues;
• a thorough understanding of the role of nutrition in the development and evaluation of food products; and
• an appreciation of food and nutrition within local and global contexts.

The course also provides opportunities for the development of professional and personal skills essential for employment and successful career paths in the rapidly growing areas of food science, nutrition and health.

• Nutritional Biochemistry 1

  Unit code

  RBM1110

  Credits

  12

• Human Physiology 1

  Unit code

  RBM1518

  Credits

  12

• Nutrition, Society, and Communication

  Unit code

  RBM1820

  Credits

  12

• Functional Anatomy of the Trunk

  Unit code

  RBM1100

  Credits

  12

• Food Components

  Unit code

  RBF2410

  Credits

  12

• Human Physiology 2

  Unit code

  RBM1528

  Credits

  12

• Nutrition and Community Health

  Unit code

  RBF2218

  Credits

  12

• Introduction to Food, Nutrition and Health 1

  Unit code

  RBF1140

  Credits

  12

• Diet and Nutrition

  Unit code

  RBM2260

  Credits

  12

• Food Microbiology

  Unit code

  RBF3730

  Credits

  12

• Nutrition and Food Analysis 1

  Unit code

  RBF2210

  Credits

  12

• Disease and Health

  Unit code

  RNH2110

  Credits

  12

• Food Preservation

  Unit code

  RBF2242

  Credits

  12

• Nutrition and Food Analysis 2

  Unit code

  RBF2215

  Credits

  12

• Nutritional Biochemistry 2

  Unit code

  RBM2220

  Credits

  12

• Food Safety

  Unit code

  RBF3252

  Credits

  12

• Nutrient and Drug Interaction

  Unit code

  RBF3810

  Credits

  12

• Nutrition for Performance

  Unit code

  RBM3122

  Credits

  12

• Animal Foods Processing

  Unit code

  RBF3131

  Credits

  12

• Food Quality Assurance

  Unit code

  RBF3151

  Credits

  12

• Functional Foods

  Unit code

  RBF3240

  Credits

  12

• Project

  Unit code

  RBF3900

  Credits

  12

• Plant Foods

  Unit code

  RBF3236

  Credits

  12

• Food Product Development

  Unit code

  RBF3256

  Credits

  12

Course is offered over 3 years (6 semesters) on full time basis and equivalent part time. To qualify for the award of BSc (Nutrition, Food And Health Science) a total of 288 credit points should be completed.

• Year 12: VCE, Units 3 and 4 with a study score of at least 20 in English (any).
• International: 1) Have achieved an IELTS (Academic Module) result with an overall score of 6 (no band less than 6). 2) Have completed a secondary school qualification equivalent to Australia's year 12 or VCE qualification.