Indicative annual fees are based on a full year full time load (80 units). Find out more about fees
Admission to our undergraduate degree programs usually requires successful completion of a senior secondary school qualification similar to the Higher School Certificate (HSC), the highest educational award in New South Wales schools.
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.
Program learning outcomes
On successful completion of the program students will have:
- 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 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 organise 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.
|Information correct as at||26 Oct 2021 10:32 am|
Level 7 Bachelor Degree
|Locations and UAC codes|
|Mode of delivery|
|Recommended studies||HSC Chemistry or equivalent, and HSC Biology or equivalent, and HSC Mathematics Advanced or equivalent|
|Relevant University rules and policies|
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Admission to this program is available to Australian students, residents and international students. Admission information for Australian students and residents is available online here. Admission information for international students can be found here. During the admission process adjustment factors may be applied to your Selection Rank. Please visit our website to see if you are eligible.
Enrolling in mathematics - Maths placement test
Your degree includes either compulsory or optional courses in maths. To maximise your likelihood of academic success, it is recommended that you select the course which matches your existing knowledge and understanding of maths concepts.
Minimum English language proficiency requirements
All Applicants 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 here.
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, visit the University's credit website for more information on applying for credit.
Australian Institute of Food Science and Technology
Nutrition Society of Australia
Academic requirements for program completion
Total units required
3 years full-time or part-time equivalent up to 8 years maximum.
International students studying this program on campus are required to enrol full time to comply with their student visa requirements and complete their study in the standard minimum program duration. International students requiring enrolment advice should review the program plan corresponding to the semester and year of commencement and can contact their Program Advisor at ProgramAdvice@newcastle.edu.au
Students are required to complete a total of, but no more than, 240 units, comprised of the following:
- 150 units of Core courses
- 20 units of Group A Directed Courses
- 10 units of Group B Directed Courses
- 20 units of Group C Directed Courses
- 40 units of Electives
Please note: Students must only complete courses that form part of the program. Electives include any unrestricted courses offered within the university. In addition the program must include:
- No more than 100 units at 1000 level.
- At least 40 units at 2000 level.
- At least 60 units at 3000 level.
Students can pursue their preference for Food Technology or Human Nutrition through the appropriate choice of directed and elective courses.
Download a program plan from the list below for the year/term that you commenced or transitioned into this program.
The Program Plan provides information on the structure and rules of your program. Used in conjunction with your Program Handbook, it is designed to be used as an enrolment guide.
You can track your progress by ticking off the courses you have completed and plan your current and future enrolment.
- 2015-2020 Semester 1 Program Plan 246.2 KB
- 2015-2020 Semester 2 Program Plan 247.1 KB
- 2021 Semester 1 Program Plan 211.6 KB
- 2021 Semester 2 Program Plan 211.9 KB
- 2020 Transition Arrangements 208.5 KB
- 2021 Semester 1 Transition Arrangements 235.7 KB
- 2021 Semester 2 Transition Arrangements 146.2 KB
From 2022 there are changes to the program structure. For students who commenced the program prior to 2022, please refer to the 2022 B Food Science Transition Arrangements in the Additional Documents section for more information.
From 2021 there are changes to the program. For students who commenced the program prior to 2021, please refer to the 2021 Transition Arrangements in the Additional Documents section for more information.
From Semester 2 2021, the Group A directed course pair [HUBS1401 and HUBS1416] has been replaced by [FSHN1030 and HUBS1401]. Students who commenced prior to Semester 2 2021 can select either [HUBS1401 and HUBS1416], [FSHN1030 and HUBS1401], or [HUBS1403 and HUBS1404] for their Group A directed course pair. Students who commence from Semester 2 2021 cannot select [HUBS1401 and HUBS1416].
From 2020 there are changes to the program structure. For students who commenced the program prior to 2020, please refer to the 2020 B Food Science Transition Arrangements in the Additional Documents section for more information.
The Bachelor of Food Science and Human Nutrition Directed A course pairings were revised in 2018, for implementation in 2019. The BIOL1040 and HUBS1418 pairing has been replaced by BIOL1001 and SCIE1002. Students undertaking this pairing who have not successfully completed BIOL1040 are required to complete BIOL1001. Students undertaking this pairing who have not successfully completed HUBS1418 are required to complete SCIE1002. Students who have previously completed both courses from this pairing are not affected by this revision.
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.
Students are advised to read their program handbook information in conjunction with the program plans for course sequence/enrolment advice. Please refer to the Program Plan for the year that you commenced, or transitioned into, this program - Program Plans are available above.
Advanced course filters
Courses that are currently unavailable are hidden by default. You can show them by adjusting the advanced course filters above, or clicking the 'show all' links below each section.
Complete the following core courses.
|Code||Title||Term / Location||Units|
|CHEM1110||Chemistry for the Life Sciences I||10 units|
|CHEM1120||Chemistry for the Life Sciences II||10 units|
|FSHN1010||Introduction to Food Science and Technology||10 units|
|FSHN1020||Introduction to Nutrition Science and Applications||10 units|
|MATH1001||Preparatory Studies in Mathematics||10 units|
|STAT1070||Statistics for the Sciences||10 units|
|BIOL2011||Fundamentals of Biology and Biochemistry||10 units|
|FSHN2010||Essential Nutrients||10 units|
|FSHN2040||Animal Food Products||10 units|
|FSHN2050||Plant Food Products||10 units|
|FSHN2060||Food Marketing and Consumer Behaviour||10 units|
|FSHN2100||Microbiology, Food Safety and Immunology||10 units|
|FSHN3020||Nutrition in Health and Disease||10 units|
|FSHN3030||Future Food: Technologies, Issues and Trends||10 units|
|FSHN3210||Food Product Development||10 units|
|FSHN3230||Food Analysis||10 units|
Human Health and Wellbeing Directed Courses
Complete a course pair from either [FSHN1030 and HUBS1401] or [HUBS1403 and HUBS1404].
Area of Interest Directed Courses
Complete 20 units from the following directed courses. Please note that FSHN3090 is a 20 unit course.
|Code||Title||Term / Location||Units|
|FSHN3010||Food Processing and Quality Management||10 units|
|FSHN3060||Nutrition for the life cycle||10 units|
|FSHN3090||Professional Practice||20 units|
|FSHN3100||Research Methods||10 units|
|FSHN3420||Food Packaging||Not currently offered||10 units|
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.
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. However, the Faculty suggests the following course options that may complement your program or major.
A full list of courses that are available to study as an elective can be found in the course handbook.
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.
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.
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 our International Students website to find out more about the support services available to international students.
AccessAbility provides advice and reasonable adjustments to Students with a medical or health condition or disability. If you require adjustments to undertake your program, contact the Student Support Advisors - AccessAbility before semester or early in the semester. They will work with the College or School to ensure that this happens 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. More information is available online.
The University of Newcastle acknowledges the traditional custodians of the lands within our footprint areas: Awabakal, Darkinjung, Biripai, Worimi, Wonnarua, and Eora Nations. We also pay respect to the wisdom of our Elders past and present.