University of Sydney Handbooks - 2021 Archive

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Nutrition Science

Study in the area of Nutrition Science is taught by the School of Life and Environmental Sciences in the Faculty of Science. Units of study in this major are available at standard level.

About the major

Nutrition Science is a multidisciplinary area of study that covers the role of food and nutrients in health and disease, across the lifespan. You will explore the basics of biology and biochemistry before focusing on human nutrition. You will have the opportunity to further develop critical thinking skills as you investigate nutrition and the effects of nutrients on health and disease from the molecular to the systems level. You will learn how we sense, digest, metabolise and store nutrients and also develop a wide range of laboratory and research skills, including working with big data sets. There is a strong emphasis on communication skills; written, visual and spoken. This major will provide a strong foundation for a possible career as a nutrition scientist, a research pathway, or, with additional prerequisites, competitive entry to the Master of Nutrition and Dietetics program.

Requirements for completion

The Nutrition Science major and minor requirements are listed in the Nutrition Science unit of study table.

Contact and further information


Associate Professor Kim Bell-Anderson

Learning Outcomes

  1. Exhibit a broad and coherent body of knowledge in energy regulation, utilisation and fuel transport, describing the importance of these principles and processes in maintaining health status and how they are affected in obesity and diabetes.
  2. Exhibit a depth of knowledge in nutrient requirements, processing and utilisation within the human body and integrate core principles and concepts to evaluate how these vary across life stages and health status.
  3. Execute a variety of discipline-specific research and analytical skills safely and productively within laboratory settings.
  4. Work safely and productively in collaborative laboratory settings, using applied knowledge of modern medical and metabolic biochemistry.
  5. Communicate concepts and findings in nutrition science through a range of modes for a variety of purposes and audiences, using evidence-based arguments that are robust to critique.
  6. Source, collate, synthesise and critically evaluate the scientific literature in nutrition science, examining and positioning the validity of their own research data.
  7. Relate food safety, food science and food processing concepts to human physiology and nutrition using a systems-level approach.
  8. Devise and investigate novel research questions in nutrition science, food science and food processing.
  9. Address authentic problems in nutrition science, working professionally and ethically and with consideration of cross-cultural perspectives, in collaborative, interdisciplinary teams.