IELTS total 6.5, IELTS reading 6.5, IELTS writing 6.5, IELTS speaking 6.5, IELTS listening 6.5
Recent secondary education
Meet any prerequisite requirements with a minimum grade of C- or equivalent
AND
Qualify for the South Australian Certificate of Education (SACE), and achieved a competitive Selection Rank (ATAR), or
Complete secondary qualifications equivalent to SACE, or
Complete the International Baccalaureate Diploma with a minimum score of 24 points
Applicants who have not achieved the Selection Rank required for automatic selection may be selected for any remaining places based on the grades of their year 12 subjects.
OR
Higher education study
Complete or partly complete a recognised higher education program at a recognised higher education institution, or
Complete at least four Open Universities Australia (OUA) courses at undergraduate level or above
OR
Vocational Education and Training (VET)
Complete an award from a registered training organisation at Diploma or above
OR
Work and life experience
Qualify for Special Entry, or
Complete a UniSA Foundation Studies program or equivalent, or
Hold completed secondary qualifications equivalent to SACE obtained more than 2 years in the past
Start your unstoppable career in the health and food industry, where you can drive innovation and change in food product development and community health.
With this degree, you’ll be actively involved in developing innovative foods; promoting and managing diets and lifestyles; and conducting research for enhanced wellbeing. You'll be ready to make an immediate impact on healthy eating habits across the greater community.
This unique degree offers practice-based and theoretical learning to ensure you’re primed for a healthy career.
During the first two years you’ll explore both nutrition and food science topics, gaining a solid understanding of the key elements of each. You’ll complete group work and research on topics, including environmentally sustainable food practice, in the sensory lab. You’ll get to analyse micro-organisms and explore key topics like food contamination in the microbiology lab.
Your knowledge will be developed in:
biology
chemistry
health in our society
human and lifespan nutrition
biochemistry
physiology
the chemistry of food
food quality and safety
relationships between food bioactives, functional foods and medicines
consumer education
influences of the senses on consumer food choice
food sustainability.
In your third year you’ll specialise in either a nutrition or food science stream.
If you choose nutrition, you’ll get to develop:
essential communication skills across a variety of platforms
skills to promote good health through food and nutrition in the community
personalised dietary and exercise plans to manage weight
nutrition for sports, exercise and activity.
If you choose food science, you’ll focus on:
food microbiology
quality assurance in food processing and manufacturing
developing safe, nutritionally and environmentally sound foods for the marketplace
food and beverage fermentation.
CRICOS CODE : 036238C
More info: Click here
Degree structure
FIRST YEAR
First Semester (Study Period 1, 2 or 3)
Chemistry 100
Introduction to Nutrition and Food Sciences 1
Health and Society
Biology A
Second Semester (Study Period 4, 5 or 6)
Chemistry 101
Statistics for Laboratory Sciences
Biology B
Introduction to Nutrition and Food Sciences 2
SECOND YEAR
First Semester (Study Period 1, 2 or 3)
Microbiology
Biochemistry
Physiology
Human Nutrition
Second Semester (Study Period 4, 5 or 6)
The Chemistry of Food
Food Safety and Regulation
Lifespan Physiology
Sensory and Consumer Evaluation of Foods
THIRD YEAR - FOOD SCIENCE STREAM
First Semester (Study Period 1, 2 or 3)
Food Microbiology and Quality Assurance
Food Processing and Manufacturing
Product Development and Food Analysis
Elective 1
Second Semester (Study Period 4, 5 or 6)
Molecular Food Microbiology
Functional Foods, Nutraceuticals and Medicines
PLUS 9 units chosen from the following:
Capstone in Nutrition, Food Sciences
Advanced Capstone in Nutrition and Food Sciences
Elective 2
Medical Biochemistry
THIRD YEAR - NUTRITION STREAM
First Semester (Study Period 1, 2 or 3)
Community Nutrition Promotion
Nutrition Communication and Food Studies
Nutrition, Exercise and Weight Management
Elective 1
Second Semester (Study Period 4, 5 or 6)
Functional Foods, Nutraceuticals and Medicines
PLUS 13.5 units chosen from the following:
Capstone in Nutrition, Food Sciences
Advanced Capstone in Nutrition and Food Sciences
Elective 2
Sports Nutrition
Medical Biochemistry
Nutrition is high on Australia’s health and wellness agenda. In Australia, the nutrition profession is expected to grow very strongly over the next five years, with 5,000 new job openings expected.1
Employment prospects are promising, and your job will impact all members of society. Through scientific advancements in food and nutrition, you’ll have a positive impact on the whole community – from children, teens and parents; to adults of all ages and abilities to support positive behaviour change.
You could gain employment as a:
Community Nutritionist: change attitudes toward food and health; provide advice, guidance, and support to people.
Health Promotion Officer: use social and environmental interventions to improve health.
Sports, Exercise and Fitness Nutritionist: optimise the performance of athletes and physically active people.
Food Scientist: use chemistry and biology to look at the microbiological, chemical and physical properties of food and ingredients.
Product Development Manager: develop innovative products and solutions to meet strategic business objectives.
Microbiology Specialist: work in food manufacturing or government to research microorganisms to prevent food-borne diseases.
Food Policy Advisor: offer qualified health and nutrition advice to the public.
Food Safety Advisor: conduct food and safety reviews and monitor procedures to ensure standards are met.
Quality Assurance Officer: conduct assurance audits of production facilities to oversee quality, efficiency and production issues.
Research Scientist: conduct lab-based investigations, experiments and trials to broaden scientific understanding; as well as non-lab based field research and clinical human trials.
Food Technician: conduct research and experiments on food products involved in the production process.
Flavour Technologist: sample products and conduct experiments to alter the ingredients in food and beverages to make it taste better, replicate a taste, or develop a new taste.
OSHC: 530 ($) per year
