Monash University

Undergraduate - Course

Students who commenced study in 2012 should refer to this course entry for direction on the requirements; to check which units are currently available for enrolment, refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course.

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This course entry should be read in conjunction with information provided in the 'Faculty information' section of this Handbook by the Faculty of Medicine, Nursing and Health Sciences

Managing facultyMedicine, Nursing and Health Sciences
Abbreviated titleBNutSc
CRICOS code075117M
Total credit points required144
Standard duration of study (years)3 years FT
Study mode and locationOn-campus (Clayton)
Admission, fee and application details
Contact details

Telephone: +61 3 9594 5510, email: or visit

Course coordinator

Dr Maxine Bonham


  • Unit codes that are not linked to their entry in the handbook are not available for study in the current year.
  • This course may require students to undertake off-campus work/research.


The Bachelor of Nutrition Science prepares students to become nutrition scientists and qualifies students for careers in a wide variety of fields including, the food industry, nutrition research, government and non-government agencies and public health.

The course has a strong scientific and nutrition foundation in the first two years as you discover the scientific basis of nutrient requirements and healthy eating intertwined with practical elements such as assessing dietary intake, food chemistry and composition, and the complex regulatory requirements relating to the food you eat every day. The final year focuses on research skills culminating in a nutrition-related research project encouraging the student to apply the principles of scientific inquiry. A choice of electives in year three will allow the student to tailor the degree to their relevant interests.


The Bachelor of Nutrition Science aims to prepare graduates with the professional and personal qualities and competencies required for working as a nutrition scientist across a range of domains. The course integrates academic teaching and learning contextualised for the study of nutrition with an emphasis on research aimed at the maintenance of health and prevention of disease.

On successful completion of the course, it is expected graduates will:

  • understand the associations between nutrition and health and nutrition and disease and integrate and apply this to the practice of nutrition science
  • be skilled human nutrition scientists; innovative in their approach to analysis, critical thinking, problem-solving and evaluation
  • possess appropriate oral, written and IT skills, including the ability to present coherent argument, negotiate effectively and manage conflict
  • communicate effectively and efficiently with other peers, professionals, clients and the public
  • formulate and apply the principles of scientific inquiry to plan and undertake a research project to test a nutrition-related hypothesis.
  • describe and discuss in detail the impact of nutrients, gene- nutrient interactions and their potential role in the prevention of diet-related diseases
  • advocate on behalf of individuals, groups and the profession influencing the wider environment about factors which affect eating behaviour and nutrition standards
  • demonstrate effective communication skills to communicate nutritional sciences at an appropriate level to both experts and lay people
  • demonstrate awareness of the social, ethical, economic, political and environmental context of food and eating, nutrition, health and illness and psychological wellbeing
  • maintain high standards in professional life through a commitment to life-long learning and excellence of practice

Credit for prior studies

Assessment for credit for prior studies will be made on an individual basis.

Entry requirements

Honours Program

Successful completion of the Bachelor of Nutrition Science may provide an opportunity for progression into the Bachelor of Nutrition Science Honours program.


This policy is in accordance with the National Health and Medical Research Council advice that educational institutions training students in health sciences should ensure that such students are protected as far as possible by vaccination against risks of infection.

The faculty recommends that all students accept responsibility for having up-to-date immunisations before commencing the course. Recommended immunisations include diphtheria, tetanus, polio, measles, mumps, rubella, tuberculosis and hepatitis B.

Police checks and Working with Children checks

Organisations that host clinical and community placements require students to have current Police and Working with Children checks regarding their suitability to undertake such placements. All enrolled and prospective students are advised that they will be required to obtain Police these checks prior to undertaking their course. Working with Children checks are valid for five years and are available free. Police checks must be applied and paid for annually, however, in some community-partnered programs there may be a requirement to have a police check renewed every six months.


Fieldwork placements

This course may require students to undertake off-campus work/research.

Fieldwork expenses

Students are responsible for all travel and accommodation expenses.

Professional recognition

Graduates may be eligible to apply for registration as an Associate Nutritionist with the letters ANutr. Suitability for Associate Registration is determined by the Registration Committee of the Nutrition Society Australia and applies to qualified graduates with a Bachelor of Science or other suitable qualification in nutrition or an appropriate subject.

Graduates may also be eligible for associate membership of the Dietetic Association of Australia and eligible to apply for Accredited Nutritionist credential.


The Bachelor of Nutrition Science course is built around four themes delivered within a partially integrated curriculum. The first two years of the course provide the scientific foundations to the study of nutrition, a focus on food and food science, developing skills in research and enquiry and the development of students - from a personal and professional perspective. This part of the course is co-taught with the Bachelor of Nutrition and Dietetic.

In year three of the course, the focus moves to the development of the student as a skilled researcher. The undertaking of a novel piece of nutrition research offers the opportunity to apply and develop the knowledge and research skills emphasised in years one and two.

The importance of public health nutrition is also a prominent feature of the third year as the challenges associated with the increase in chronic disease are articulated.


Units are 12 credit points unless otherwise specified.

First year

First semester

  • BND1001 Personal and professional perspectives in nutrition
  • BND1101 Science foundations

Second semester

  • BND1102 Introduction to food and nutrition science
  • BND1002 Evaluating the evidence: Nutrition and population health

Second year

First semester

  • Food: Science, composition, safety, standards and skills*
  • Nutrition across the life span*

Second semester

  • Integrated science systems (18 points)*
  • Applied research methods in nutrition (6 points)*

Third year

First semester

  • Public health nutrition (6 points)*
  • Nutrition controversies (6 points)*
  • two 6-point electives

Second semester

  • Research project (18 points)*
  • elective (6 points )

* Unit code and title to be confirmed.


Bachelor of Nutrition Science