See detailed program information about the Bachelor of Food Science and Human Nutrition at the University of Newcastle.

Bachelor of Food Science and Human Nutrition

Handbook

Bachelor of Food Science and Human Nutrition

Information correct as at

4th Jul 2015 6:39am

Program Code

11680

AQF Level

Level 7 Bachelor Degree

Locations and UAC Codes

Mode of Delivery

  • Face to Face

Duration

Domestic - 3 years full time or part time equivalent.

International - 3 years full time.

ATAR (2015)

Cut-off Median
Ourimbah63.2575.18

Recommended Studies

HSC Chemistry or Biology or Mathematics or equivalent. If you have not studied these subjects, you should enrol in a bridging and refresher course.

Term Type

Semesters

Relevant University rules and policies

CRICOS Code

Description

Many countries have alarming rates of obesity, diabetes, cancer and heart disease. New healthy, enticing and tasty products are needed to help with these emerging health threats and graduates of this program are in the best position to make a difference.

The Bachelor of Food Science and Human Nutrition is offered at the Ourimbah campus. The degree provides a strong background in the principles underlying the sciences of food technology and human nutrition. This includes the basic sciences, the chemistry and biology of nutrients and the attributes of food, including food commodities and functional foods.


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Admission Information

Admission Requirements

Admission to this program is available to Australian students, residents and international students.  Admission information for Australian students and residents is available from http://www.newcastle.edu.au/future-students .  Admission information for international students can be found at http://www.newcastle.edu.au/international/study-with-us/how-to-apply .You may also be eligible to receive bonus points if you will be receiving an Australian Tertiary Admission Rank (ATAR).  Please visit http://www.newcastle.edu.au/what-can-i-study/undergraduate-programs/how-to-get-in/domestic-students/options-for-entry/bonus-points.html to see if you are eligible.

Minimum English Language Proficiency Requirements

Applicants who do not speak English as a first language must demonstrate that they meet the University's English proficiency requirement. Further information regarding English language proficiency requirements can be found at the English Language Proficiency for Admission Policy at http://www.newcastle.edu.au/about-uon/governance-and-leadership/policy-library/document?RecordNumber=D15/15438


Credit Transfer

If you wish to apply for credit for studies completed at another institution, or if you are changing programs within the University and wish to transfer your credit to the new program, go to http://www.newcastle.edu.au/service/credit-transfer/ and click on 'How to Apply for Credit'.


Professional Recognition

Australian Institute of Food Science and Technology

Graduates will be eligible to apply for membership with the Australian Institute of Food Science and Technology (AIFST)

Dietitians Association of Australia

Graduates will also be eligible for associate membership of the Dietetics Association of Australia (DAA).

Nutition Society of Australia

Graduates will be eligible to apply for membership with the Nutrition Society of Australia (NSA). Graduates will be able to register as an Associate Nutritionist (ANutr), a Register of Nutritionists established by the NSA.


Academic Requirements for Program Completion

Total Units required

240 units

Program Duration

3 years full time or part time equivalent up to 8 years maximum.

International student visa holders who are studying the program on campus are required to enrol full time as per student visa requirements.

Program Requirements

The degree offers a single major that combines study of Food Science and Human Nutrition. In order to qualify for the award, these 240 units must comprise:

  • Core courses (140 units at 1000, 2000 and 3000 level),
  • Directed courses (60 units, with 20 units of Group A Directed HUBS courses, and 20 units of Group B Directed courses at 1000 level and 20 units of Group C Directed courses at 3000 level), and
  • Electives (40 units). A maximum of 40 units of Electives can be chosen from any non-restricted courses offered by the University.

In addition, the program must also include:

  • No more than 100 units at 1000 level, and
  • At least 60 units at 3000 level.

Students who have successfully completed 2U/3U Maths at HSC may elect any course in place of a MATH course at 1000 level; consult your Program Convenor.

Students can complete a specialisation in Food Technology or Human Nutrition through the appropriate choice of directed and elective courses. Students are advised to review the relevant pathways documents for further information.


Transition Arrangements

The program was revised in 2013, and a revision was implemented for 2014.  Students who commenced prior to 2014 can elect to transition to the revised 2014 program structure, whereby students are required to take either HUBS course pairing (HUBS1401/HUBS1416 or HUBS1403/HUBS1404) as directed Group A courses in their program.  Students who choose to transition to the revised 2014 structure must advise the relevant Program Officer in writing.  Continuing students who successfully completed either HUBS1401 and HUBS1416 or HUBS1403 and HUBS1404 prior to 2014 will be permitted to count these courses as Directed Group A Courses upon transition to the revised 2014 structure.

Students who commenced prior to Semester 1, 2011:

All current students will be provided with transition arrangements to allow completion of their current program or else may choose to transfer into the revised the Bachelor of Food Science and Human Nutrition from 2011.  The courses that have been successfully completed so far will all count towards your degree as long as they met the requirements of the program when you took them.  If you are concerned that your studies will not meet the requirements of the revised program, please speak with your Program Officer or your Program Convenor for further advice.


Program Structure

Core Courses

Complete the following core courses to fulfil the requirements of this program

CHEM1110Chemistry for the Life Sciences I
  • Semester 1 - 2015 (Central Coast)
10 units
CHEM1120Chemistry for the Life Sciences II
  • Semester 2 - 2015 (Central Coast)
10 units
FSHN1010Foods and Nutrients I
  • Semester 2 - 2015 (Central Coast)
10 units
FSHN1020Foods and Nutrients II
  • Semester 1 - 2015 (Central Coast)
10 units
BIOL2011Fundamentals of Biology and Biochemistry
  • Semester 1 - 2015 (Central Coast)
10 units
FSHN2020Macronutrients
  • Semester 2 - 2015 (Central Coast)
10 units
FSHN2030Micronutrients
  • Semester 2 - 2015 (Central Coast)
10 units
FSHN2040Animal Food Products
  • Semester 1 - 2015 (Central Coast)
10 units
FSHN2050Plant Food Products
  • Semester 2 - 2015 (Central Coast)
10 units
FSHN2100Microbiology, Food Safety and Immunology
  • Semester 2 - 2015 (Central Coast)
10 units
FSHN3020Nutrition in Health and Disease
  • Semester 1 - 2015 (Central Coast)
10 units
FSHN3070Functional Foods and Health Claims
  • Semester 1 - 2015 (Central Coast)
10 units
FSHN3210Food Product Development
  • Semester 2 - 2015 (Central Coast)
10 units
FSHN3230Food Analysis
  • Semester 1 - 2015 (Central Coast)
10 units

Group A Directed Courses

Choose either BIOL1040 and HUBS1418; or HUBS1401 and HUBS1416; or HUBS1403 and HUBS1404.

HUBS1401 and HUBS1416

Choose 20 units from the following directed courses

HUBS1401Human Bioscience
  • Semester 1 - 2015 (Callaghan)
  • Semester 1 - 2015 (Central Coast)
10 units
HUBS1416Advanced Human Bioscience
  • Semester 2 - 2015 (Callaghan)
  • Semester 2 - 2015 (Central Coast)
  • Semester 2 - 2015 (Port Macquarie)
10 units
HUBS1403 and HUBS1404

Choose 20 units from the following directed courses

HUBS1403Biomedical Science Part 1
  • Semester 1 - 2015 (Callaghan)
  • Semester 1 - 2015 (Central Coast)
10 units
HUBS1404Biomedical Science Part 2
  • Semester 2 - 2015 (Callaghan)
  • Semester 2 - 2015 (Central Coast)
10 units
BIOL1040 and HUBS1418

Choose 20 units from the following directed courses

BIOL1040Introduction to Biology I
  • Semester 1 - 2015 (Central Coast)
10 units
HUBS1418Human Physiology for Exercise Science
  • Semester 2 - 2015 (Central Coast)
10 units

Group B Directed Courses

Students may choose either MATH1001 or MATH1110, but not both.

MATH1001Preparatory Studies in Mathematics
  • Semester 1 - 2015 (Callaghan)
  • Semester 1 - 2015 (Central Coast)
10 units
MATH1110Mathematics 1
  • Semester 1 - 2015 (Callaghan)
  • Trimester 3 - 2015 (Singapore)
  • Semester 2 - 2015 (Callaghan)
10 units
PHYS1150Everyday Physics
  • Semester 2 - 2015 (Central Coast)
10 units
STAT1070Statistics for the Sciences
  • Semester 1 - 2015 (Callaghan)
  • Semester 2 - 2015 (Callaghan)
  • Semester 2 - 2015 (Central Coast)
10 units

Group C Directed Courses

Choose 20 units from the following directed courses

FSHN3010Food Processing and Quality Management
  • Semester 1 - 2015 (Central Coast)
10 units
FSHN3060The Biology of Nutrients Through the Human Lifecycle
  • Semester 2 - 2015 (Central Coast)
10 units
FSHN3080Professional PracticeNot currently offered10 units
FSHN3100Research Methods
  • Semester 2 - 2015 (Central Coast)
10 units
FSHN3420Food PackagingNot currently offered10 units
HUBS3280Nutritional Biochemistry
  • Semester 2 - 2015 (Callaghan)
10 units
NUDI4270Sports Nutrition
  • Semester 1 - 2015 (Callaghan Online)
10 units

Electives

Complete 40 units of electives to fulfil the requirements of the program. Electives can be used to extend and complement your core studies with more courses in the same field of study, or from areas that might be of interest to you. Electives can be chosen from all courses available at the University that do not have any other conditions (such as a course requisite) applied to them.

40 units

Honours

An Honours year is available to students as a separate program in the form of an additional year to those who meet the entry requirements.


Program Learning Outcomes

  • In-depth knowledge and skills in Food Science and Human Nutrition: A comprehensive knowledge and understanding of Food Science and Technology and of Human Nutrition and the relevance and impact of nutrition on health status. A well-founded grounding in the sciences underpinning Food Science and Human Nutrition including biology, chemistry, biochemistry and human biosciences. A well-rounded set of practical laboratory skills in the Chemistry, Microbiology, Biochemistry and the Food Sciences as applicable in research or analytical laboratories or the industrial environment.
  • Ability to interpret scientific information: Ability to effectively collect, analyse, critically review and organize scientific information related to Food Science, Human Nutrition and the underpinning sciences. An understanding of the ongoing scientific and technical development of Food and Nutritional Sciences and the importance of lifelong learning.
  • Skills in problem-solving and critical analysis: Ability to identify, define and solve problems. Ability to evaluate opinions, reflect critically and make decisions.
  • Effective communication and professional skills: Ability to effectively communicate in written and/or oral formats using the presentation and IT skills of a working scientist as appropriate to the particular audience. Ability to work in teams or independently as individuals. Knowledge and experience of the professional context of the food and nutrition working environments including the research sphere.
  • Ethical awareness and professional practice: Awareness of the importance of ethics, safety and best practice issues based on scholarly and community values, industry and government legislative standards and the evidence basis of the scientific method.

Additional Information

All students can access additional learning development mechanisms provided by the Centre for Teaching and Learning at http://www.newcastle.edu.au/current-staff/teaching-and-research/teaching-resources/supporting-students

Aboriginal and Torres Strait Islander students can draw on the assistance and support provided by the Indigenous Student Support and Development service through The Wollotuka Institute.


International Students

All International Students enrolled in the program will be provided with an orientation to familiarise them with the rules, expectations, facilities and services offered by the University. Please visit http://www.newcastle.edu.au/international/while-you-are-here/orientation to find out more about the support services available to international students.


Special Needs

Students with a disability who require reasonable adjustments to undertake their program should contact the Disability Support Service before semester or early in the semester. Some adjustments need up to 4 weeks lead time to organise, so it is imperative that early contact is made. The Disability Support Service and relevant Faculty and School officers will work together to ensure reasonable adjustments are provided in a timely manner.

Please note: All students must fulfil the inherent requirements of the programs and courses they are undertaking. While reasonable adjustments can be made, these adjustments cannot compromise academic integrity. It is the student's responsibility to check all the requirements of courses, and consider the effects of any medical condition or disability on their ability to complete course requirements. Please visit http://www.newcastle.edu.au/service/disability/ for more information.

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