Bachelor of Nutrition / Master of Dietetics and Food Innovation

5 Years On Campus Bachelors Program

University of New South Wales

Program Overview

The Bachelor of Nutrition / Master of Dietetics and Food Innovation at UNSW Sydney is a five-year integrated degree that allows students to graduate with both a bachelor’s and a master’s qualification while preparing for a career as a dietitian. It is ideal for students interested in nutrition, health, food innovation and sustainability who want to improve health outcomes through evidence-based nutrition practice.

Curriculum structure

Year 1
In your first year, you build a strong foundation in nutrition, health and food sciences through subjects such as Molecules, Cells and Genes, Chemistry for Health Sciences, and Introduction to Dietetics and Food Innovation. You also explore Food Science, Society and Sustainability and gain an understanding of healthcare systems through Interprofessional Practice and Collaborative Care.

Year 2
Second year develops your knowledge of nutrition science and food systems. Through subjects such as Nutrition for Health Professionals 1, Nutrition for Health Professionals 2, and Farm to Fork 1, you learn how nutrition influences health while exploring food production, sustainability and food security. Courses such as Health Communication and Driving Behaviour Change 1 strengthen your communication and counselling skills.

Year 3
In third year, you focus on practical nutrition and public health applications through subjects including Culinary Sciences and Food Service, Inclusive Eating Practices, and Nutrition Policies and Programs. You also study Food Microbiology and Future Challenges in Food & Nutrition, developing a broader understanding of community nutrition and sustainable food systems.

Year 4
Fourth year introduces advanced dietetics and food innovation studies. Through Clinical Dietetics and Counselling 1, Clinical Dietetics and Counselling 2, and Clinical Dietetics and Counselling 3, you learn advanced nutrition assessment and counselling techniques, while Food Products and Ingredients Technology and Sensory Analysis of Foods build expertise in food innovation.

Year 5
In the final year, students complete extensive professional placements through Dietetics Placement A and Dietetics Placement B, gaining substantial real-world experience in professional settings. Alongside Health Research Project A and Health Research Project B, students undertake research and develop the advanced skills required for professional dietetic practice.

Focus areas (in a string):

Nutrition science, dietetics, food innovation, public health nutrition, food systems, sustainability, clinical dietetics, nutrition counselling, food microbiology, behaviour change, health communication, food policy and programs

Learning outcomes (in a string):

Apply evidence-based nutrition practice, assess and manage dietary needs, provide nutrition counselling, evaluate food systems and sustainability challenges, design nutrition programs, communicate health information effectively, conduct nutrition research, collaborate within healthcare teams, develop innovative food solutions

Professional alignment (accreditation):

The program is designed to prepare graduates for professional dietetic practice and combines accredited dietetics education with advanced training in nutrition and food innovation.

Reputation (employability rankings):

Students graduate with both a bachelor’s and a master’s degree, providing strong preparation for careers in healthcare, food industry, research, consulting and government sectors. UNSW is recognised globally for academic excellence, research impact and graduate employability.

Experiential Learning (Research, Projects, Internships etc.)

At the University of New South Wales (UNSW), students pursuing the Bachelor of Nutrition / Master of Dietetics and Food Innovation are immersed in a dynamic learning environment that emphasizes practical skills and real-world applications. The program is designed to equip students with the knowledge and experience necessary to excel in the fields of nutrition and dietetics. With access to state-of-the-art facilities and resources, students engage in hands-on learning that prepares them for their future careers.

Here are some key experiential learning opportunities available in this program:

- Clinical Practice: Students participate in supervised placements in various healthcare settings, allowing them to apply theoretical knowledge in real-world scenarios.
- Food Innovation Labs: The program includes access to specialized laboratories where students can experiment with food products and develop innovative solutions to dietary challenges.
- Group Projects: Collaborative projects encourage teamwork and problem-solving, simulating professional environments where students must work together to achieve common goals.
- Internships: Opportunities for internships with industry partners provide invaluable experience and networking opportunities, enhancing employability upon graduation.
- Field Trips: Students often engage in field trips to food production facilities, research institutes, and community health organizations, offering insights into the practical applications of their studies.
- Digital Tools: The program incorporates the use of software such as Food Processor and NutriAdmin, which are essential for dietary analysis and meal planning.
- Research Facilities: Access to UNSW’s research institutes and libraries supports students in conducting their own research and staying updated with the latest developments in nutrition and dietetics.

These experiential learning components not only enrich the academic experience but also ensure that graduates are well-prepared to meet the demands of the nutrition and dietetics profession.

Choosing UNSW for your Bachelor of Nutrition / Master of Dietetics and Food Innovation means investing in a future where you can make a real difference in people's lives through nutrition and food innovation.

Progression & Future Opportunities

Graduates of the Bachelor of Nutrition / Master of Dietetics and Food Innovation at UNSW Sydney graduate with both a bachelor’s and a master’s qualification, giving them a strong foundation for professional careers in nutrition, dietetics and food innovation. With extensive practical training and professional placements, graduates are well prepared for roles such as Dietitian, Nutritionist, Public Health Nutritionist and Food Innovation Specialist across healthcare, industry, research and government sectors.

Students benefit from a range of opportunities that support career success:

Access to UNSW Employability services, including career coaching, mentoring, networking events, internship support and professional development workshops
More than 800 hours of professional placement experience, providing valuable hands-on training in clinical, community and food industry settings
Opportunities to work alongside healthcare professionals, community organisations, food industry partners and research teams throughout the degree
A qualification that prepares graduates for professional dietetic practice and is highly regarded within the health and nutrition sectors
Career pathways across hospitals, private practice, community health, aged care, sports nutrition, food manufacturing, public health and government agencies
Research project experience that develops analytical, critical thinking and evidence-based practice skills valued by employers
Strong demand for qualified nutrition and dietetics professionals across healthcare and food-related industries
The advantage of graduating with both a bachelor’s and master’s degree, enhancing employability and long-term career progression opportunities

Further Academic Progression:
After completing this integrated degree, graduates can continue into research-focused master’s or PhD programs in nutrition, dietetics, public health, food science, health promotion or related disciplines. The program also provides a strong pathway into academic research, healthcare leadership, policy development, consulting and specialised areas of nutrition and food innovation.