University of Sydney Handbooks - 2021 Archive

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Nutrition and Dietetics Program

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

About the program

Students in the Bachelor of Science/Master of Nutrition and Dietetics (BSc/MND) undertake the Nutrition and Dietetic program within (or as part of) the Bachelor of Science component. This program contains a Nutrition Science major, and all the prerequisite units of study for the Master of Nutrition and Dietetics. Students need to complete all prerequisite units, gaining at least a credit average, before continuing to the Master of Nutrition and Dietetics (MND) degree.

Separate, competitive entry is available for the MND on completion of an appropriate Bachelor of Science, including all prerequisite units and gaining at least a credit average.

In the Master of Nutrition and Dietetics, students receive practical training in all aspects of human nutrition including food science, nutrition science, dietary assessment and research methodology, medical nutrition, public health, and food service management, and have access to eminent dietitians at the cutting edge of dietetic and nutrition research and practice. The program has accreditation from the professional body, the Dietitians Association of Australia.

Requirements for completion

The Nutrition and Dietetics program requirements are listed in the Nutrition and Dietetics unit of study table.

Contact and further information


Associate Professor Anna Rangan

Associate Professor Vasant Hirani

Learning Outcomes

Students who graduate from Nutrition and Dietetics will be able to:

  1. Exhibit a broad and coherent body of knowledge in metabolic and physiological processes, describing their importance in maintaining health status and how they are affected in disease.
  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 and core physiological principles.
  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 and dietary studies, 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.