Overview

Food and nutrition science underpins public health promotion, chronic disease prevention, and sustainable global food systems, exploring how dietary choices impact human wellbeing. The Bachelor of Food and Nutrition at La Trobe University delivers a comprehensive education combining human physiology, biochemistry, food chemistry, and public health nutrition. Taught within advanced life science laboratories and modern teaching facilities, the program emphasizes practical competency, food analysis, and evidence-based dietary evaluation. The curriculum progresses from core foundations in anatomy, chemistry, food science, and health equity to advanced studies in diet-disease relationships, metabolic biochemistry, food security, and public health nutrition. Emphasizing career readiness, students engage in practical food science experiments, evidence-based research projects, and flexible minor streams or elective options. Designed for health-conscious problem-solvers and science enthusiasts, this degree provides a strong scientific foundation and a direct pathway into postgraduate dietetics or research. Graduates emerge with eligibility for professional membership with the Nutrition Society of Australia, ready to influence health outcomes across public health, the food industry, and community sectors.

What You'll Learn

• Human anatomy, physiology, and metabolic biochemistry principles governing nutritional needs

• Food chemistry, culinary science, food property analysis, and product development concepts

• Nutritional assessment methods, dietary analysis, and individual health evaluation techniques

• Diet-disease relationships, chronic illness prevention, and nutritional epidemiology

• Public health nutrition, community health promotion, and population-level dietary strategies

• Sustainable food systems, global food security, and environmental impacts of dietary practices

• Research methodologies, evidence-based practice, scientific literature appraisal, and data analysis

Learning Outcomes

Upon completing the programme, students will be capable of applying nutrition science, biochemistry, and food chemistry principles to evaluate the role of diet in health maintenance and disease prevention. Graduates will demonstrate high-level technical capability in conducting food and nutrition research, analyzing health data, and interpreting public health challenges across diverse communities. Through practical laboratory experiments, collaborative projects, and evidence-based practice modules, learners cultivate strong capabilities in problem-solving, culturally safe communication, and professional ethical decision-making. They will critically appraise scientific literature, account for sociocultural and environmental factors in dietary planning, and promote sustainable food practices. Ultimately, graduates satisfy the academic requirements for professional membership with the Nutrition Society of Australia (NSA), preparing them to excel as nutritionists, nutrition educators, food product developers, policy officers, and quality assurance specialists, or progress into postgraduate studies such as the Master of Dietetics.