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Bachelor of Health Science (Food and Nutrition)

Graduation requirements

To graduate, students must satisfactorily complete 192 points.

Study Mode

Online Education, Distance Learning & External study modes available

What is this course about?

CSU's Bachelor of Health Science (Food and Nutrition) graduates will bring an understanding of food and nutrition into a range of health, education, industrial and research areas.

CSU's Bachelor of Health Science (Food and Nutrition) provides graduates with a level of knowledge, understanding and skill in appropriate aspects of food and nutrition and its scientific basis to enable them to work in multidisciplinary teams in a range of health and industrial settings.

The course covers the following aspects:

  • physiology
  • human biochemistry
  • human nutrition
  • food intake and meal planning
  • community and public health
  • genetics

To make sure you are experienced in using the equipment and techniques found in the workplace, our facilities include food science laboratories, a commercial food preparation laboratory  and a campus-based nutrition clinic.

Your course is recognised by industry

This course qualifies graduates for Associate Membership of the Nutrition Society of Australia.

The latest facilities

To make sure you are experienced in using the equipment and techniques found in the workplace, our facilities include:

  • science laboratories in the School of Biomedical Sciences
  • food science laboratories
  • commercial food preparation laboratory
  • computer laboratories
  • campus-based nutrition clinic

Residential school

Distance education students are required to attend residential schools, of two to five days duration, at the University. These schools will provide intensive teaching on the practical aspects of the course.

Students cover all costs associated with attending residential schools.

Career opportunities

Career opportunities

Graduates will be prepared for careers as health professionals, providing consultative services in areas relating to nutrition and food product development relating to nutritional issues.

Course structure

Course Structure

The course of 192 points duration consists of 168 points (20 subjects) of core compulsory subjects and 24 points (3 subjects) of restricted electives.

Core compulsory subjects (168 points):

BCM210 Foundations & Techniques of Biochemistry
BCM302 Food & Beverage Biotechnology
BMS105 Introductory Medical Science
BMS129 Physiological Sciences 1
BMS130 Physiological Sciences 2
BMS208 Human Nutrition
BMS233 Nutritional Physiology
BMS240 Human Molecular Genetics
BMS243 Nutrition, Metabolism & Human Disease
CHM108 Chemical Fundamentals
FDS101 Food Processing
FDS202 Food Microbiology
FDS304 Product Development
FDS305 Quality Assurance
FDS308 Food Technology (16)
MCR101 Introduction to Microbiology
MTH135 Mathematics/Statistics in Health Sciences
NUT201 Food & Health
NUT220 Food Intake Analysis and Meal Planning
NUT301 Community & Public Health

Restricted elective subjects (24 points) chosen from:

BMS342 Medicinal and Indigenous Foods
ENG210 Food and Beverage Engineering
HIP302 Healthy Communities
HLT401 Health Promotion
HSM409 Epidemiology and Public Health
PSC102 Botany
PSY111 Foundations of Psychology for Health and Human Services
PSY214 Health Psychology
PSY218 Psychology of Substance Abuse
SCI301 International Practical
WSC101 Wine Science 1
WSC111 Grape and Wine Science
WSC210 Sensory Science

Students may enrol in other electives with the approval of the Courses Director.

Key subjects

BCM210 Foundations & Techniques of Biochemistry
BMS130 Physiological Sciences 2
BMS208 Human Nutrition
FDS101 Food Processing
NUT201 Food & Health

Enrolment pattern

Part-Time
Session 1 (30)

BMS105 Introductory Medical Science
BMS129 Physiological Sciences 1

Session 2 (60)
BMS130 Physiological Sciences 2
FDS101 Food Processing

Session 3 (30)
CHM108 Chemical Fundamentals
MTH135 Mathematics/Statistics in Health Sciences

Session 4 (60)
MCR101 Introduction to Microbiology
[Restricted Elective]

Session 5 (30)
BCM210 Foundations and Techniques of Biochemistry
NUT201 Food and Health

Session 6 (60)
BMS208 Human Nutrition
BMS233 Nutritional Physiology

Session 7 (30)
FDS202 Food Microbiology
BMS240 Human Molecular Genetics

Session 8 (60)
BMS243 Nutrition, Metabolism and Human Disease
NUT220 Food Intake Analysis and Meals Planning

Session 9 (30)
FDS308 Food Technology (16) (commence)
[Restricted Elective]

Session 10 (60)
FDS308 Food Technology (16)(complete)
NUT301 Community and Public Health

Session 11 (30)
BCM302 Food and Beverage Biotechnology
FDS305 Quality Assurance

Session 12 (60)
FDS304 Product Development
[restricted elective]

Articulation

There are no formal articulation arrangements.

Professional recognition

This course qualifies graduates to apply to the Nutrition Society of Australia (NSA) for the qualification of Associate Nutritionist; however, the NSA does not formally accredit courses. Graduates are also eligible for membership of the Australian Institute of Food Science and Technology (AIFST).

This course qualifies graduates for Associate Membership of the Dietitians Association of Australia.

At a glance

Study Mode

Distance education

Where

Wagga Wagga

When

Session 1; Session 2

Level

Undergraduate

Duration

6 years distance education

International?

YES

Indicative ATAR

N/A

Copyright Charles Sturt University

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