Overview
If you’re passionate about nutrition, promoting healthy food consumption, and enhancing global health through innovative food and health care systems, this double degree is designed for you.
In this course you’ll learn how to integrate human nutrition science with innovative skills and capabilities. You’ll learn the science behind foods to understand how food and nutrition can affect health and wellbeing. You’ll also explore social and cultural influences that impact dietary decisions to provide evidence-based nutrition in community settings. The course’s focus on innovation will develop your GRIT (global, responsible, innovative, and technology-savvy) mindset, along with expertise in critical business knowledge and competencies.
These multidisciplinary perspectives will help you critically appraise information and develop innovative, responsible, and impactful solutions for complex nutrition challenges. The course emphasises cultural competence and ethical practices in nutrition and food issues. You’ll gain a deep understanding of global perspectives, particularly the United Nations Sustainable Development Goals, and learn the importance of Indigenous and First Nations-based stewardship.
You will also have plenty of opportunities for work-integrated learning with units like Business Study Tour, Business Innovation Lab, Nutrition Professional Practice and the Sustainable Business Innovation Project. These practical units are designed to enhance your professional skills and industry readiness.
This degree opens doors to diverse careers in the food supply chain, food businesses, and policy and communications roles influencing consumer food choices. As a graduate, your in-depth knowledge of food science and innovative business practices ensures you’re well suited to develop, navigate and lead innovative and responsible solutions to complex nutritional challenges.
What jobs can the Nutrition and Innovation course lead to?
Careers
- Nutritionist
- Nutrition scientist
- Nutrition business analyst/consultant
- Community health consultant
- Educator
- Entrepreneur
- Health and food consultant
- Home economist
- Research assistant
Industries
- Agricultural research
- Analytical laboratories
- Business
- Community health
- Education
- Fitness and wellbeing
- Food marketing and sales
- Food manufacturing and supply
- Food research and development
- Government and non-profit
- Health innovation
- Health research and development
What you'll learn
- Apply multidisciplinary knowledge to critically appraise information to arrive at innovative, responsible and impactful solutions for complex nutrition challenges.
- Use information and technology decisively using creative and innovative thinking to synthesise relevant information and communicate professionally in ways appropriate for local, regional, and global nutrition and health contexts.
- Demonstrate cultural competence and ethics in nutrition and food science issues. Influence inclusively by appreciating the global perspectives of United Nations Sustainable Development Goals and advocate for indigenous and first nations‐based stewardship.
- Take responsibility for own learning and professional development to engage with professional organisations. Demonstrate industry readiness by developing future-focussed capabilities including a global, responsible, innovative and technology (GRIT) mindset.