Nutrition and Food Sciences covers a range of units that include the nutritional benefits of particular foods, the development of new food products, food safety and medical conditions, such as diabetes and heart disease, which are affected by diet. This program covers specialised topics in food processing, quality assurance, product development, postharvest, packaging, microbiological and chemical analysis of foods. You will have the option to take majors in the areas of Human Nutrition, Nutrition and Physiology or Food Science and Technology. You will also be able to select sub-major or elective units from other areas of science or non-science disciplines, including education studies.

Students in the Human Nutrition major will be prepared for careers in public health nutrition and health promotion or in a range of careers associated with food, nutrition and health. The major covers nutrition and health, with specialised studies in community nutrition, public health nutrition, human physiology, health promotion and food studies. The program helps to develop understanding of human nutrition as it applies to the various stages of life, as well as examining the development of Australian dietary practices and diet related disorders. Students will explore the role of community food systems; developing strategies for social research methods and applications in public health nutrition and health promotion. Graduates from this major will be eligible to apply for Associate Nutritionist membership with the Nutrition Society of Australia and Associate membership of the Dietitians Association of Australia. Food Scientist Students in the Food Science and Technology major will have a wide range of careers opportunities in the food and beverage related industries; including new food product development, quality assurance, food regulations, research and development, and management of fresh food supply. Students will develop a sound understanding of the science behind food, its preparation and requirements to produce safe, nutritious and palatable food. The program covers specialised topics in food processing, food safety and quality assurance, new product development, postharvest, packaging, microbiological and chemical analysis of foods. Students graduating from this major will be eligible to apply for graduate membership of the Australian Institute of Food Science and Technology. Human Nutrition and Dietetics The Nutrition and Physiology major is for students planning to do postgraduate studies in nutrition and dietetics with the intention of becoming an Accredited Practising Dietician; or seeking a career in nutritional science and allied health fields. The program addresses the physiological and nutritional foundations for understanding the nature of food and the physiological and epidemiological relationships between food, nutrients and components of food and common diet-related diseases prevalent in Australia. The study of nutrition and human physiology incorporates knowledge of the human biology and biochemistry to understand how the body utilizes nutrients and related substances for optimal health providing an in-depth understanding of diet-related health issues. Graduates from this major will be eligible to apply for Associate Nutritionist membership with the Nutrition Society of Australia. Secondary Teaching in Food Technology Students seeking a career in secondary teaching will be prepared to meet the requirements of the NSW Institute of Teachers for Food Technology, plus alternates in biology, chemistry, physics, or design and technology depending on electives selected within the degree. Students will achieve flexibility in their career over a lifetime; the degree ensures broad skills to work in food science and nutrition or in teaching, enabling a wide range of employment paths. Possession of a TAFE Hospitality Certificate or Diploma will further broaden secondary teaching options of food technology into the VET sector. Students can select a sub-major in Education Studies to further prepare for their Master of Teaching in their fourth year of study.