Western Sydney University in NSW offers Bachelor of Medical Science (Human Nutrition) (Food Science and Innovation), a AQF Level 7 program. The program runs for 3 years full-time / 6.0 years part-time, with domestic fees from $0. Government subsidised places may be available.
Western Sydney University
Tier 2University · NSW
0.0· 0 reviews
This is a Commonwealth Supported Place — the government pays part of your tuition directly, and HECS-HELP lets you defer your remaining student contribution as an income-contingent loan. Available to eligible domestic students only. Confirm your CSP status with the provider.
HECS-HELP
Commonwealth Supported Place — defer your student contribution through HECS-HELP.
$8,301
Estimated out-of-pocket
After applicable subsidies
$0
Fees and funding are indicative only. Contact the provider to confirm your eligibility and final costs.
Here is what the Bachelor of Medical Science (Human Nutrition) (Food Science and Innovation) qualification offered by Western Sydney University covers and who it is designed for.
This 3-year double major in Human Nutrition and Food Science and Innovation will help you understand nutrition The science behind food in the largest business sector in the world.
The primary major in Human Nutrition uses biology, chemistry and physiology to develop concepts in food and nutrient form and function in relation to human metabolism and physiology. It focuses on ingestion, digestion, absorption, storage and utilisation of proteins, fats, vitamins, minerals and trace elements. You will learn how these nutrients can be managed with respect to appetite, exercise, health Disease as well as develop a wide range of laboratory and research skills.
A second major in Food Science and Innovation will prepare you to be a leader in developing new, safe, healthy and sustainable foods. You will receive a solid foundation in the biological and chemical sciences, which is needed to gain applied knowledge and skills in food science, will provide the confidence to establish a career in the food industry.
This flexible program has links with industry and community and enables you to make use of modern sensory and on-campus well-equipped food processing pilot plant and modern kitchen facilities. You may undertake work experience linked to subjects in the program with an option to undertake research projects in collaboration with Industry.
