NO NEW ENROLMENTS IN THIS PROGRAM FROM 2009 - For previous recommended enrolment patterns refer to the relevant archived Student Handbook.
- Program summary
- Program overview
- Career opportunities
- Advanced standing, recognition of prior learning, credit and articulation
- Program structure
- Program requirements and notes
- Enquiries
Program summary
QTAC code: 511578
Degree type: undergraduate
Mode of study: on campus
Duration: 3 years full-time or equivalent part-time
Fee type: Commonwealth supported places, domestic fee-paying places
Total units: 288 units (normally 24 courses) being 144 units (12 courses) completed at the University of the Sunshine Coast and 144 units advanced standing (equal to 12 courses) upon completion of the diploma at the Sunshine Coast TAFE (SCT)
Recommended prior study: English, maths and at least one of the sciences
Commence: Semester 1
CRICOS code: not available to international students on student visas
New students commencing Semester 1, 2008 are not required to enrol in any USC courses until they complete their diploma.
Program overview
The Bachelor of Food Science and Nutrition provides students with a sound understanding and knowledge of food science and nutrition that is essential for gaining employment in Australian food and beverage industries, which is one of the fastest growing business sectors in Australia. Students study areas such as principles in food science and nutrition, food biochemistry, microbiology, food structure and function, food chemistry and analysis, food safety and quality, food regulations, food microbiology and fermentation technology, and food packaging and product development.
Professional membership
Graduates may become members/associate members of the following professional bodies depending on their areas of specialisation:
- Australian Institute of Food Science and Technology
- Australian Society for Biochemistry and Molecular Biology
- Australian Society of Microbiology
Career opportunities
If you choose to enter the workforce rather than proceed to graduate studies opportunities may include, food industry management, food inspection and safety services, food microbiological testing, local governments (eg community or health departments), marketing and promotion of food products, public health and community nutrition officers, quality assurance management, research and development in food processing, universities.
Program structure
Diploma of Laboratory Technology
Sunshine Coast TAFE (SCT) modules required for the Diploma of Laboratory Technology are undertaken at the SCT Mooloolaba campus. For information on the specific modules for this program refer to the student information provided by SCT.
Bachelor of Food Science and Nutrition
12 courses to be completed at USC:
Introductory courses
2 required courses:
LFS112 (E) Human Physiology
LFS122 (E) Human Anatomy
Advanced courses
6 required courses:
CHM202 Organic Chemistry
LFS251 Biochemistry
MBT301 Food Microbiology and Fermentation
NUT201 Principles of Food Preservation
NUT212 Principles of Nutrition
NUT232 Nutritional Biochemistry
Plus select 2 courses from:
NUT211 Food in Society
NUT311 Food Chemistry and Analysis
NUT312 Food Service Systems
NUT322 Food Laws, Regulation and Quality Assurance
WPL310 Workplace Learning I (with permission)
Any FSN coded course
Plus select 2 elective courses from any faculty
Course substitution: the GO (Global Opportunities) Program
As part of their USC program, students may apply to participate in the GO Program to undertake courses with an overseas higher education provider.
Program requirements and notes
- Refer to the Academic Rules.
- Refer to explanation of terms.
- International students need to refer to the English language requirements.
Enquiries
Faculty of Science, Health and Education
Tel: + 61 7 5430 2869
Email: sheinfo@usc.edu.au