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Bachelor of Human Nutrition (Honours) - 268JA

Course Code: 268JA
Course Version: 1
Location: UC - Canberra, Bruce
Faculty: Faculty of Health
Discipline(s): Discipline of Nutrition and Dietetics
CRICOS Code: 078926J
Lowest Selection Rank: N/A
English Language Requirements: There are non-standard English language requirements for this course. To be eligible you must have an overall IELTS Academic score (or equivalent) of 7.0, with no band score below 6.0. For alternate/equivalent ways of meeting the English requirements for this course please view the English Proficiency Requirements document on the university website.

Research, the future of food and nutrition science

As more and more businesses require future food and nutrition employees to possess competent research skills, the UC Bachelor of Human Nutrition (Honours) course will give you the skills, qualifications, and confidence to stand out and be recognised.

This 1-year program offers an additional option to those already studying an undergraduate degree in a health or nutrition-related field and already possess the necessary marks to articulate into an honours program. A significant component of this course will also involve choosing and completing a tailor-made research thesis under the direct supervision and support of your research supervisor and course Convenor.

In researching this thesis, you’ll refine your research and technical skills; learn about the applications of food and nutritional sciences, epidemiological techniques, public health issues and be introduced to technologies that will assist you to assess the latest food science and human nutrition literature.

Study a Bachelor of Human Nutrition (Honours) at UC and you will:

  • strengthen and deepen your knowledge and research skills
  • embark on supervised independent study and research projects of your choice
  • benefit from the academic mentorship and supervision of world-class academics
  • learn about the application of epidemiological techniques, particularly in the areas of disease frequency
  • collect data on public health issues and learn how to appraise public health research literature critically.
  • add your experience and knowledge to a multidisciplinary team
  • learn about and use the latest techniques in the food and nutrition sciences
  • provide a bridging gap between the most recent scientific knowledge and public health, food, and nutrition sciences stakeholders.

Work Integrated Learning (WIL)

As part of your thesis, you may be required to work with academic members from different disciplines and universities from around the world, as well as industry stakeholders looking to initiate innovation and development. In each situation, you will be given a chance to network and build relationships with those directly involved in helping to influence and direct the future of food and nutrition industry here in Australia and abroad.

You will also be strongly encouraged to further enhance your professional association by joining leading industry organisations such as Australian Institute of Food Science and Technology, Nutrition Society of Australia and the Australian Society for Medical Research.

Career opportunities

On successful completion of this program, you will develop advanced knowledge and skills (both practical and cognitive), that are highly regarded and sought after by research organisations such as:

 

  • Food Science Australia and New Zealand (FSANZ)
  • Department of Agriculture Fisheries and Forestry
  • Commonwealth Scientific and Industrial Research Organisations (CSIRO).
Note: There is a growing interest from the food and nutrition industry to utilise your newly obtained skills working in the areas such as product development, quality control, and quality assurance.

Course-specific information

Admission based on a completed bachelor’s degree (generally with a credit average), relevant to the selected honours field of study and availability of suitable supervisor(s), equipment and resources.

Enquiries

Current and Commencing Students
Please contact the Faculty of Health faculty office, email student.centre@canberra.edu.au
Prospective Domestic Students
Email study@canberra.edu.au or Phone 1800 UNI CAN (1800 864 226)
Prospective International Students
Email international@canberra.edu.au or Phone +61 2 6201 5342

Admission Requirements

A completed Bachelor of Nutrition, or related field*, with a credit or higher average.

An Honours Supplementary Form must be completed as part of your application. It can be found at:
http://www.canberra.edu.au/current-students/forms

*A related field includes food science and health sciences.

Additional Admission Requirements

Admission will be assessed by the Course Convenor and will be dependent on availability of a suitable supervisor/s and the number of applicants to the course.

Assumed Knowledge

None.

Periods Course is Open to New Admissions

Year Location Domestic International
2019 UC Canberra - Bruce Campus Semester 1
Semester 2
Semester 1
Semester 2
2020 UC - Canberra, Bruce Semester 1
Semester 2
Semester 1
Semester 2
2021 UC - Canberra, Bruce Semester 1
Semester 2
Semester 1
Semester 2
2022 UC - Canberra, Bruce Semester 1
Semester 2
Semester 1
Semester 2

Information on admission closing dates can be found here.

Typical Study Pattern

Expand All

Please refer to the tab to view Course Requirements, check unit details and select Restricted Choice Units for the course. Please note not all units are offered in each teaching period.

Unit Delivery Modes

The University offers a wide range of delivery options to help you balance study with other commitments. Units within this degree may be available to be studied in the following delivery modes:

    UC - Canberra, Bruce

      Online: The unit is studied completely online. On-campus, face to face interaction is not required.
      Research: The unit is research focused. Attendance at regular classes in not required, however on-campus, face to face activity may be necessary.

To find out more about delivery modes that are available for units in this course please visit

Information for Fee Paying Students

Year Domestic International
2020 CSP $31,200
2019 CSP $31,200

The fees detailed above are the annual fee rates for the course. The annual rate is the fee that applies to standard full-time enrolment, which is 24 credit points. The final fee charged is based on the proportion of 24 credit points in which a student enrols. Students enrolled in a Commonwealth Support Place (CSP) are required to make a contribution towards the cost of their education, which is set by the Commonwealth Government. Information on Commonwealth Supported Places, HECS-HELP and how fees are calculated can be found here.


Professional Accreditation

None.

Course Learning Outcomes

Course Objectives Graduate Qualities
Attain advanced and specialised knowledge and critical appraisal skills in areas relating to food and nutrition; Analysis and inquiry:
The ability to gather information, and to analyse and evaluate information and situations in a systematic, creative and insightful way.

Working independently and with others:
The ability to plan their own work, be self-directed, and use interpersonal skills and attitudes to work collaboratively.
Attain advanced understanding in the conduct of a research project in an area of food and nutrition, through the design and execution of a research project; Analysis and inquiry:
The ability to gather information, and to analyse and evaluate information and situations in a systematic, creative and insightful way.

Problem Solving:
The ability to apply problem-solving processes in novel situations; to identify and analyse problems then formulate and implement solutions.

Working independently and with others:
The ability to plan their own work, be self-directed, and use interpersonal skills and attitudes to work collaboratively.
Undertake problem solving and critical thinking through an independent analysis of data relating to their research project; Analysis and inquiry:
The ability to gather information, and to analyse and evaluate information and situations in a systematic, creative and insightful way.

Problem Solving:
The ability to apply problem-solving processes in novel situations; to identify and analyse problems then formulate and implement solutions.

Working independently and with others:
The ability to plan their own work, be self-directed, and use interpersonal skills and attitudes to work collaboratively.
Attain an understanding of the ethical processes and ethical considerations relating to research in the area of food and nutrition; Professionalism and social responsibility:
The capacity and intention to use professional knowledge and skills ethically and responsibly, for the benefit of others and the environment.

Communication:
The ability to present knowledge, ideas and opinions effectively and communicate within and across professional and cultural boundaries.
Develop technical skills in a field of Nutritional practice and research; Analysis and inquiry:
The ability to gather information, and to analyse and evaluate information and situations in a systematic, creative and insightful way.

Problem Solving:
The ability to apply problem-solving processes in novel situations; to identify and analyse problems then formulate and implement solutions.
Communicate the results of an independent research project in a form acceptable to the field of food and nutrition. Communication:
The ability to present knowledge, ideas and opinions effectively and communicate within and across professional and cultural boundaries.

Professionalism and social responsibility:
The capacity and intention to use professional knowledge and skills ethically and responsibly, for the benefit of others and the environment.

Course Duration

Standard two semester full-time or equivalent. Maximum four semesters.

Honours

Honours will be awarded on the following basis: - First Class Honours (H1, achieved 85-100% on total assessment and on manuscript); - Second Class Honours - Division I (H2A, 75-84% on total assessment); - Second Class Honours - Division II (H2B, 65-74% on total assessment); - Third Class Honours (H3, 50-64% on total assessment).

Offerings

  • 2019->UC - Canberra, Bruce-Internal
  • Past Offerings
    • 2013->UC - Canberra, Bruce-Internal
    • 2014->UC - Canberra, Bruce-Internal
    • 2015->UC - Canberra, Bruce-Internal
    • 2016->UC - Canberra, Bruce-Internal
    • 2017->UC - Canberra, Bruce-Internal
    • 2018->UC - Canberra, Bruce-Internal

Enrolment Numbers

View the number of student enrolments for this course for the previous full year. Please note that course numbers are indicative only and in no way reflect individual class sizes.

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