| Year |
Year 1 |
Year 2 |
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Year 3 |
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Semester 2 |
Semester 1 |
Winter Term |
Semester 2 |
Semester 1 |
Winter Term |
Semester 2 |
| Units |
Introduction to Food Science (9279) - 3 cp, Level 1 |
Chemistry 1a (1516) - 3 cp, Level 1 |
Nutritional Science (8257) - 3 cp, Level 2 |
Chemistry 1b (1517) - 3 cp, Level 1 |
Biochemistry (6530) - 3 cp, Level 2 |
Two Open Elective units OR Understanding People and Behaviour (11399) AND Nutrition, Society and Health (8259) - 6 cp |
Human Biochemistry (6518) - 3 cp, Level 2 |
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Introductory Nutrition (9280) - 3 cp, Level 1 |
Concepts in Biology (483) - 3 cp, Level 1 |
Open Elective unit OR Introduction to Research in Health Sciences (11398) - 3 cp |
Nutrition and Disease (8255) - 3 cp, Level 3 |
Human Physiology and the Lifecycle (6532) - 3 cp, Level 3 |
|
Professional Evidence (Health) (11402) - 3 cp, Level 3 |
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Professional Orientation (Health) (11400) - 3 cp, Level 1 |
Regional Anatomy and Physiology (9808) - 3 cp, Level 1 |
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Professional Practice (Health) 1 (11401) - 3 cp, Level 2 |
Industry and Community Engagement (Health) (10120) - 3 cp, Level 3 |
|
Two Open Elective units OR Sports Nutrition (8721) AND Food, Health and Environment (9631) - 6 cp |
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Systemic Anatomy and Physiology (6529) - 3 cp, Level 1 |
Open Elective OR Nutrition Across the Lifecycle (8253) - 3 cp |
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Open Elective unit OR Food Science (8251) - 3 cp |
Open Elective unit OR Epidemiology and Principles of Research (8580) - 3 cp |
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