The specialty areas of food science and human nutrition are developing rapidly as technology becomes more sophisticated and the demands of an increasingly health-conscious society drive change. In response to these developments, research in food science and nutrition has grown to encompass both innovative and traditional areas of food, nutrition and biologically active natural products. Students studying the Bachelor of Food Science and Human Nutrition will be kept up-to-date on the latest scientific developments including molecular nutrition, nutritional genetics and functional foods, and will be equipped with the specialist knowledge and skills needed for a successful career in the food science, health and nutrition industries. You will learn from internationally recognised experts conducting research in the prevalent areas of food processing, functional foods, food chemistry, herbal therapies, xenobiotics, molecular nutrition, nutritional genetics and post-harvest technology. What you will study Studying the Bachelor of Food Science and Human Nutrition will give you a strong background in the principles underlying the sciences of food technology and human nutrition. This includes the basic sciences; the chemistry and biology of nutrients; and the attributes of foods, including food commodities and functional foods. You will study a series of core courses, which are combined with directed and elective courses based on your career interests. Core courses include: biomedical science chemistry food analysis food and nutrition food product development functional foods and health claims macronutrients micronutrients nutrition in health and disease plant and animal food products Career opportunities Graduates of our Food Science and Human Nutrition degree are in high demand. The industry is rapidly growing as society becomes more savvy and the thirst for transparency and nutrition information grows. Technological advances and investment in scientific research also mean there is growing use of food, diet and function food components to treat and prevent illness and disease.