Bachelor of Food and Nutrition Science

Core science courses at the University of Adelaide are complemented by industry-focused, practical experience in sensory evaluation of foods, food safety, food processing technology and new product development at the TAFE SA Regency campus.
Students gain experience in communication, project management, research and team work, they learn about regulatory frameworks ensuring that they can contribute to the food and health industries of the future.
Academic Program Rules The Calendar is a comprehensive handbook of the University's academic program rules.
Bachelor of Food Science and Technology Example Study Plan Indicative study plan Year1S1 BIOLOGY 1101ND Biology I: Molecules, Genes and Cells(3 units) FOOD SC 1001WT Food and Nutrition I(3 units) CHEM 1100 Chemistry IA (3 units)OrCHEM 1101 Foundations of Chemistry IA(3 units) FOOD SC 1000RG Introduction to Food Technology I(3 units) S2 BIOLOGY 1201 Biology I: Human Perspectives (3 units) FOOD SC 1002RG Practical Food Production I (3 units) CHEM 1200 Chemistry IB (3 units)OrCHEM 1201 Foundations of Chemistry IB (3 units)OrCHEM 1311 Chemistry IB(S)(3 units) [Summer School] STATS 1004 Statistical Practice I (Life Sciences)(3 units) Year2S1 FOOD SC 2505RG Food Quality & Regulation II (3 units) PLANT SC 2520WT Microbiology & Biotechnology II (3 units) Approved Elective 1 x 3 units Approved Elective 1 x 3 units S2 BIOCHEM 2501 Biochemistry II: Metabolism (3 units) FOOD SC 2502RG Food Microbiology II (3 units) FOOD SC 2510WT Nutrition II (3 units) Approved Elective 1 x 3 units Year 3S1 FOOD SC 3510RG Food & Nutrition Science - Industry Placement III (3 units) or FOOD SC 3520WT Nutrition Industry Placement III (3 units) FOOD SC 3505WT Public Health Nutrition III (3 units) PLANT SC 3530RG Food Preservation and Packaging Techniques III (3 units) FOOD SC 3540RG Food Chemistry III (3 units) S2 FOOD SC 3503RG Food Processing Technology III (3 units) FOOD SC 3502WT Nutrition III (3 units) FOOD SC 3021RG Food Product Development III (3 units) FOOD SC 3027RG Sensory Evaluation of Foods III (3 units) Assessment  Varies with individual courses and includes a combination of oral   presentations, written assignments , practical or examination work