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Course (2020)

Information on this page, including unit offerings, is from the 2020 academic year.

Food Science and Nutrition (BFoodScNutr )

  • B1389BACHELOR OF FOOD SCIENCE AND NUTRITION

  • Course Outline
  • Course Structure
  • Fees
  • Course Plans
Title Food Science and Nutrition (BFoodScNutr )
Course Code B1389
Study Level Bachelor (Undergraduate)
Organisational Unit Medical, Molecular and Forensic Sciences
Academic Contacts

Academic Chair: Dr Garth Maker | Email: G.Maker@murdoch.edu.au | Tel: 9360 1288

Qualification Bachelor of Food Science and Nutrition (BFoodScNutr
)
Duration 3 years full-time or part-time equivalent
Availability Murdoch campus (internal)
Description The Bachelor of Food Science and Nutrition provides you with a thorough understanding of the theory and practice of food science, food technology, and human nutrition. This course prepares you for a career in many fields relating to the promotion of health at individual and community levels through the improvement of the food supply. You will study subjects in the chemistry of food, human physiology, food analysis, food safety, food preparation, food product development, the impact of nutrition on human health and disease and on sports performance, and the social and public health aspects of nutrition.
Admission Requirements: Onshore course offerings As per normal undergraduate admission requirements.

Equivalent of an Academic IELTS overall score of 6.0 with no band less than 6.0.
Course Learning Outcomes On completion of the Bachelor of Food Science and Nutrition students will be able to:
Knowledge
CLO1. Integrate knowledge to understand the role of diet in health maintenance and illness prevention.
CLO2. Describe the role of food science in maintaining food security and health.
Skills
CLO3. Critically analyse research evidence to understand ethical and evidence based food and nutrition practice.
CLO4. Utilise and interpret appropriate nutrition assessment tools.
CLO5. Communicate effectively to the community about the role of food and nutrition in health and illness.
Application
CLO6. Critically analyse problems and provide innovative professional solutions that consider the sociocultural factors that influence food intake and impact food
security in changing food, nutrition and health environments.
Main research areas Human Nutrition, Animal Nutrition, Food Science, Food Biotechnology, Nutrigenomics, Nutrition and the Microbiome.
Internet Access RequirementsMurdoch units normally include an online component comprising materials, discussions, lecture recordings and assessment activities. All students, regardless of their location or mode of study, need to have access to and be able to use computing devices with browsing capability and a connection to the Internet via Broadband (Cable, ADSL or Mobile) or Wireless. The Internet connection should be readily available and allow large amounts of data to be streamed or downloaded (approximately 100MB per lecture recording). Students also need to be able to enter into online discussions and submit assignments online.

Course Structure - 72 credit points

Spine Units: - 9 credit points

MSP100 Career Learning: Managing Your Career - 3 points
MURDOCH: S1-external, S2-external

MSP200 Building Enterprise Skills - 3 points
MURDOCH: S1-external, S2-external

MSP201 Real World Learning - 3 points
MURDOCH: S1-external, S2-external, SUM-external, W-external, Y-external

OR

FSN303 Food Science and Nutrition in Practice - 3 points
Not available this year

Course Core - 51 credit points

BSC100 Building Blocks for Science Students - 3 points
MURDOCH: S1-internal, S1-external, S2-internal, S2-external

BMS101 Introduction to the Human Body - 3 points
MURDOCH: S1-internal

CHE140 Fundamentals of Chemistry - 3 points
MURDOCH: S1-internal, S1-external, S2-internal, S2-external

FSN100 From Paddock to Plate - 3 points
MURDOCH: S1-internal

BIO152 Cell Biology - 3 points
MURDOCH: S1-internal (quota of 180 places), S2-internal

EXS102 Human Physiology - 3 points
MURDOCH: S2-internal

CHE144 Foundations of Chemistry - 3 points
MURDOCH: S1-internal, S1-external, S2-internal, S2-external

FSN200 Principles of Nutrition - 3 points
Not available this year

BMS206 Biomedical Physiology - 3 points
MURDOCH: S1-internal

FSN201 Food Biotechnology - 3 points
Not available this year

BIO247 Biochemistry - 3 points
MURDOCH: S2-internal

BSC206 Introduction to Research Methodology and Evidence Based Practice - 3 points
MURDOCH: S2-internal

FSN202 Nutrition and Disease - 3 points
Not available this year

BMS204 Applied Human Physiology - 3 points
Not available this year

FSN300 Advanced Nutrition - 3 points
Not available this year

FSN301 Food Science - 3 points
Not available this year

FSN302 Food and Society - 3 points
Not available this year

Options - 12 credit points

B1389_Food Science and Nutrition_S12020.pdf

To check other years, go to the Course Plans site.

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