Australian Catholic University

What you'll study

This degree combines core biomedical science with specialist nutrition units and hands-on learning. Typical topics include human physiology and biochemistry, nutrition across the life course, clinical and therapeutic nutrition, food science and food safety, public health nutrition, behaviour change and health promotion, and research methods including statistics.

• Foundational science: anatomy, physiology, biochemistry and metabolism that underpin understanding of nutritional requirements.
• Core nutrition: macro- and micronutrients, nutrition assessment, lifecycle nutrition (maternal and infant, childhood, adult and ageing) and sports nutrition principles.
• Clinical and therapeutic nutrition: evidence-based approaches to managing nutrition-related conditions such as diabetes, cardiovascular disease and malnutrition.
• Public health and community nutrition: population-level nutrition strategies, program planning, food policy and determinants of dietary behaviour.
• Food science and industry skills: food composition, food safety, lab techniques and quality assurance relevant to food and allied industries.
• Research and professional practice: research design, data analysis, ethics, professional communication and supervised placements or practical projects.

The course is typically delivered through lectures, tutorials, laboratory practicals and workplace or community placements to develop both theoretical knowledge and practical skills in nutrition assessment, programme delivery and client education. Many students undertake a capstone project or research component in their final year.

Entry requirements

Entry is generally through completion of senior secondary school or an approved equivalent. Applicants are expected to have a strong background in science; studies in chemistry, biology and mathematics/statistics at senior level are highly recommended. English language proficiency is required for domestic students without English-medium study and for international applicants; accepted evidence includes recognised English tests or previous study in English.

• School leavers: completion of secondary qualification with recommended science subjects.
• Alternate pathways: mature-age entry, recognised vocational qualifications, and tertiary bridging programs may be considered.
• Postgraduate pathways: graduates seeking to become Accredited Practising Dietitians will usually need additional accredited dietetics study at postgraduate level; check professional accreditation requirements for your intended career.

Career prospects

Graduates work in a range of roles across health, community and industry settings. Typical job titles and sectors include:

• Community nutritionist or health promotion officer in local government and non-government organisations.
• Workplace or corporate wellness advisor designing employee health programmes.
• Food industry roles in product development, quality assurance, labelling and regulatory affairs.
• Research assistant or project officer in university, health service or private research settings.
• Nutrition educator in schools, community settings or private practice (note: dietary treatment titles and scope differ between nutritionists and accredited dietitians; clinical dietetics requires accredited dietetics qualifications for professional accreditation).

Many graduates also choose to continue to postgraduate study in dietetics, public health, or research to broaden career options and meet registration or accreditation requirements for clinical practice.

Why study at Australian Catholic University

Australian Catholic University offers a nutrition degree with an applied focus, emphasising evidence-based practice, community engagement and ethical health promotion. The program integrates laboratory work and community placements so students develop practical skills in assessment, communication and program delivery.

• Practice-focused learning: supervised placements and simulated practice prepare students for real-world nutrition roles.
• Interdisciplinary environment: opportunities to work alongside allied health, health sciences and public health students enhance collaborative practice skills.
• Research and industry links: connections with clinical services, community organisations and industry partners support student projects and work-integrated learning.

ACU's approach aims to produce graduates who are scientifically literate, ethically minded and ready to contribute to population and community nutrition priorities or to pursue further professional specialisation.