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南澳大學

Bachelor of Nutrition and Food Sciences (Food Sciences)
 

PROGRAMME STRUCTURE

Depending upon the amount of advanced standing awarded, most students are required to complete the following courses in their study:

  1. Biochemistry
  2. Physiology
  3. Sensory and Consumer Evaluation of Foods
  4. Food Microbiology
  5. Lifespan Physiology and Biochemistry
  6. Food Composition and Functions
  7. Food Quality and Regulation
  8. Food Processing and Manufacturing
  9. Product Development and Food Analysis
  10. Molecular Food Microbiology
  11. Functional Foods, Nutraceuticals and Medicines
  12. Capstone in Nutrition, Food Sciences

For an outline of each course, please go to the University of South Australia website: www.unisa.edu.au

CAREER PROSPECTS

The growing awareness of nutrition and food quality as determinants of human wellbeing assures graduates of employment opportunities where they can make positive contributions to public health.

Graduates may be employed by food manufacturers and analytical laboratories, as well as in the public sector. Graduates who work in laboratories are often responsible for monitoring food quality. Other graduates may be employed to develop and maintain food safety plans, develop new foods or conduct investigations into food poisoning outbreaks or food spoilage. Students may also be employed as food safety and nutrition advisers in government offices and health organizations.

 


Exempted Course at Non-local Course Registry, Education Bureau (Reference Number: 412586)

It is a matter of discretion for individual employers to recognise any qualification to which these courses may lead.

CRICOS Provider Number 00121B

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The above information is for reference only. The School reserves the right to make alterations without prior notice.

BACHELOR OF NUTRITION AND FOOD SCIENCES (FOOD SCIENCES) is recognized under the QF
QF Level: 5 QR Registration no.: 16/000811/L5 Registration Validity Period: 01/09/2016 to 31/08/2020
上述內容僅供參考,本院保留修改之權利。一切以入學時另行派發之課程簡介為準。

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