Bachelor of Advanced Science (Honours) 2021 Food Science and Nutrition Major
Program requirements
The program and course requirements set out the courses and rules you must follow to successfully complete this program.
You must also comply with UQ’s University Policies and Procedures.
What do the different requirements mean?
- Core - all students must complete this course
- Compulsory for major/specialisation - all students must complete this course
- Prerequisite for major/specialisation - a course required for this major/specialisation
- Required for Major/specialisation - a course required for this major/specialisation
- Elective - an elective course from the course list, or as permitted by the program rules
Students commencing in Semester 2 (July intake)
The study planners provided outline the order of courses to be completed from semester 1 to semester 2. The planners identify semester offerings and in many instances, will be the same for students commencing the program from semester 2. You should check the course offerings to ensure that you are completing the courses in a way that ensures your progression in the program.
If the course sequencing in the planner does not work for you, please contact the School or book an appointment with an academic advisor to obtain individual advice.
Year 1
| Semester 1 (February - June) | Semester 2 (July - November) |
|---|---|
| BAdvSc(Hons) core courses - complete 6 units | |
SCIE1100 Advanced Theory and Practice in Science
| [ STAT12011 Analysis of Scientific Data OR STAT1301 Advanced Analysis of Scientific Data ] SCIE1200 Introduction to Science Research |
| Prerequisite courses for major - complete 4 units | |
| CHEM11002 Chemistry 1 | [ BIOL10202 Genes, Cells & Evolution OR BIOL1040 Cells to Organisms ] |
| Compulsory course for major - complete 2 units | |
| FOOD1001 Principles of Food Preservation | Refer to Semester 1 for compulsory course for major. |
| Elective courses - choose 4 units | |
2 units from program electives or general electives Refer to BAdvSc(Hons) course list for course selection. | 2 units from program electives or general electives Refer to BAdvSc(Hons) course list for course selection. |
Additional Information:
- Course offered in Semester 1, Semester 2 and Summer Semester.
- Course offered in Semester 1 and Semester 2.
Year 2
| Semester 1 (February - June) | Semester 2 (July - November) |
|---|---|
| Compulsory courses for major - complete 6 units | |
| NUTR2101 Nutrition Science | CHEM2003 Food Chemistry |
| MICR2001 Food Microbiology I | |
| Elective courses - choose 10 units | |
6 units from program electives or general electives Refer to BAdvSc(Hons) course list for course selection. | 4 units from program electives or general electives Refer to BAdvSc(Hons) course list for course selection. |
Year 3
| Semester 1 (February - June) | Semester 2 (July - November) |
|---|---|
| Elective courses for major - complete 8 units | |
| FOOD3000 Functional Foods & Nutraceuticals | FOOD3011 Food Product Development |
| NUTR3011 Understanding Population Nutrition | NUTR3000 Nutrition & Exercise |
| NUTR3012 Community & Public Health Nutrition | |
| Elective courses - choose 8 units | |
Program elective or general elective1 Refer to BAdvSc(Hons) course list for course selection. | Program elective or general elective1 Refer to BAdvSc(Hons) course list for course selection. |
Additional Information:
- Number of electives in each semester is dependent on course selection for Level 3 elective courses for major. Students must complete 8 units per semester.