Bachelor of Psychological Science/Bachelor of Nutrition Science
Course information for - 2025 entry
Offered at 2 locations
- Duration
- 4 years full-time or equivalent part-time
- CRICOS Code
- 111752C
- IELTS
- 7.0 minimum overall score (with a minimum score of 7.0 in all bands)
- Fees (first year)*
- $26992
- Start dates
- February 2026, February 2027
Overview
As a nutritionist you will create opportunities for people to learn about food and nutrition, design food products to support a healthy diet, influence food systems to foster sustainability, and advocate for a safe and equitable food supply across the globe. You will understand the science behind food and nutrition including human physiology and biochemistry, and food and culinary nutrition science. The focus on the role of food and nutrition in health promotion and disease prevention for individuals, communities and populations, particularly in at-risk groups, will prepare you for work in the emerging areas of the industry.
In today’s fast-paced and challenging world, understanding human behaviour is a vital skill. The Bachelor of Psychological Science will help you understand human functioning in a broad range of professional settings. You will graduate from the degree having completed a sequence in psychology accredited by the Australian Psychology Accreditation Council (APAC) as a Level 1 Program. This sequence will ensure graduates acquire an advanced understanding of human behaviour and mental processes, and develop employable skills that are highly regarded by industry leaders. The degree also helps you prepare for optional further postgraduate study which may lead to registration as a professional psychologist. You will be equipped to make meaningful contributions toward improving the outcomes of clients, customers, colleagues and collaborators in a diverse range of settings including, but not limited to: government departments, private sector, schools, business, and not-for-profit organisations.
Combining the Bachelor of Psychological Science and the Bachelor of Nutrition Science allows for greater insights into both disciplines and, thus, benefits the graduates of the course. For instance, knowledge gained from the Bachelor of Nutrition Science can be applied by clinical psychologists working with eating disordered populations for better treatment outcomes. Further, health psychologists working with chronically ill populations, such as with people with heart disease or Type 2 diabetes, will benefit from knowledge in the area of nutrition science. Nutritionists will benefit from the knowledge gained from a Bachelor of Psychological Science which covers the motivations for eating behaviours, how habits are formed, ways to increase behavioural change, and empathetic and culturally appropriate communication skills. In recent years, there has been a shift in the practice of many nutrition professionals in the area of cardiovascular disease risk factor management, and more specifically overweight and obesity. The focus has shifted away from a reductionist approach to incorporate more holistic strategies to assist clients to change their lives, including their eating behaviours, through the use of mindfulness, and body-acceptance and inclusivity, breaking down diet culture and using non-diet approaches with more successful outcomes. In addition to the professional practice of nutritionists/dietitians and psychologists, research on eating behaviours and approaches to change eating behaviour will only be enriched when researchers come to such topics with an understanding of both disciplines. There is the potential for graduates of this double degree to make a real impact on the lives of individuals, groups and communities through interventions that result in positive changes to health.
Work placement
Work placements provide you with exposure to work settings where you may gain employment following graduation. You can choose to undertake your placements in areas across the food and nutrition industry.
Placement opportunities may be with sporting teams/clubs; food development and production companies; restaurant and catering groups; community health centres; local government; schools; community organisations and other not-for-profit health organisations.
Visit the faculty’s Work Integrated Learning (WIL) webpage to view opportunities in nutrition science.
Community engagement
Principles of community engagement are integrated throughout the course and are embedded in the public health community engagement unit. This unit has been purposefully designed to give you the opportunity to apply the principles and philosophies of working in the community for the common good into real-world, applied settings.
Professional recognition
Graduates of this degree will be eligible to apply for registration as a nutritionist with the Nutrition Society of Australian (NSA). This degree has been designed to meet the competencies deemed essential by the NSA for registration.
The degree meets the academic qualifications required for Professional Membership of the Australian Institute of Food Science and Technology (AIFST). Note: Professional Membership of AIFST also requires three years of relevant professional experience.
Accreditation
This course is accredited by the Australian Psychology Accreditation Council (APAC) (APAC Level 1).
Please note that a minimum six-year sequence of education and training in psychology is required for an individual to become eligible for general registration as a psychologist in Australia. When completing this double degree a minimum of seven-years is required to become eligible for general registration as a psychologist.
Careers
Graduates will be qualified to work in:
- food and nutrition research
- food and nutrition education
- food and nutrition communication
- food and nutrition advice
- food product design
- food science and technology
- food and nutrition policy
- child welfare and protection,
- case management,
- community work,
- marketing and market research,
- health,
- education,
- human resources
Course details
Course structure
To complete the Bachelor of Psychological Science/Bachelor of Nutrition Science, a student must complete 320 credit points (cp).
Course map
Graduate statement
AQF framework
Additional course information
Classes
Class size: Your class size will depend on the unit you are studying and if that unit is taught across different degrees. Most of the time units that are core to your degree will have smaller class sizes. The tutorial, practical and workshop class sizes are normally capped to 20 – 30 depending on the activity. In instances where learning activities need to be monitored more closely, a teaching assistant will be present in the classroom.
Contact hours: Some units will require you to attend on-campus lectures, tutorials, practicals or workshops, for up to four-six hours per week. Other units are blended with online modules (watch, read, listen and interact) to engage in before attending on-campus classes and finally some classes are delivered fully online with both synchronous and asynchronous learning activities.
So, if you are a full-time student taking four units in a semester you will have between 16 (4 units x 4 hours/week) and 24 (4 units x 6 hours) of structured learning activities each week. Keep in mind that some units will require less and some more hours each week.
Per semester, each unit requires approximately 150 hours of work which includes scheduled classes and/or online engagement with learning activities, self-study and preparation of assessment tasks.
Sample assessments: Nutrition science sample assessment examples: Each unit has three assessments per semester.
• Assessment 1 (30 per cent): Review of literature related to key topic
•Assessment 2 (30 per cent): Laboratory/practical reports or tutorial workbooks
•Assessment 3 (40 per cent): Project report and presentation or exam
If the unit has a final exam it is counted as part of the three assessments. Assessments have different weighting percentages towards your overall mark. A single assessment cannot be worth more than 50 per cent of your assessment total. The format of assessments is different for every unit and is outlined at the beginning of each semester.
Overseas study available
The Faculty of Health Sciences has partners all over the world and continues to grow the international experience offerings in nutrition science. There are opportunities to study the Core Curriculum abroad in Rome, Beijing, New York, or Leeds.
Explore the opportunities to study overseas
Or you may like to view other short-term international study experiences (STISE) that the faculty has on offer in nutrition science.
Entry requirements
An applicant must also comply with the Admission to Coursework Programs Policy.
To be eligible for admission to the course, an applicant must have completed the following prerequisites at year 12, or equivalent:
| State | Prerequisites |
|---|---|
| New South Wales | Assumed Knowledge: English (Standard) (Band 2) or EAL (Band 3) |
| Victoria | Units 3 and 4 – a study score of at least 30 in English (EAL) or 25 in any other English |
International applicants need to meet the English Language Proficiency requirements as defined in the Admission to Coursework Programs Policy.
Disclaimer: The course entry requirements above are for 2025 Admission. Refer to your relevant Tertiary Admission Centre website for future years' entry requirements.
International applicants
If you’re an international applicant you’ll need the equivalent of an Australian Year 12 Certificate.
Find the equivalent qualification for your country
You’ll also need to comply with the Admission to Coursework Programs Policy , including the English Language Proficiency requirements.
If you’re an international student completing one of the following qualifications, you will need to apply for admission through your local Tertiary Admission Centre (TAC) and be assessed on your performance in these studies (i.e. your ATAR or equivalent):
an Australian Year 12 qualification (either outside or in Australia)
an International Baccalaureate (IB) Diploma
a New Zealand National Certificate of Educational Achievement (NCEA) Level 3.
Adjustment factors
If you’re currently completing Year 12 you may be eligible for adjustment factors that can boost your rank and help you get into your desired course.
Adjustment factors may be applied to your TAC application if you study particular subjects, attend schools geographically close to our campuses or in certain regional areas, apply as an elite athlete or performer or meet certain other criteria.
Inherent requirement
There are essential components of a course or unit that demonstrate the capabilities, knowledge and skills to achieve the core learning outcomes of that course or unit. You will need to be able to meet these inherent requirements to complete your course.
Learn more about inherent requirements for your course and how they affect you
Fees
Course costs
- Unit fee: $3374
- Average first year fee: $26992
- Estimate total cost: $107968
The Tuition fees quoted above are for commencing students in the current year who undertake a normal full-time load. The Unit Fee is based on a 10cp unit. Fees are reviewed annually.
Tuition fees for continuing students may increase by up to 3 percent each year for the minimum duration of the course as provided on your electronic Confirmation of Enrolment (eCOE). Students who continue to study beyond the minimum duration will have the relevant annual commencing rate applied to their fees for subsequent study periods.
Payment options
You should be able to concentrate on getting good marks instead of worrying about how you’ll pay your fees. We have a number of options that can help you ease the financial burden, including government assistance, scholarships and income support.
Scholarships
You could be eligible for one of the hundreds of scholarships we award each year to help students from across the university with the cost of studying, accommodation or overseas study opportunities. Some of our scholarships are awarded on the basis of merit, but these aren’t just for the academically gifted; ACU also recognises excellence in community engagement and leadership. We also offer a range of scholarships for those who may be struggling financially or who have faced other barriers to accessing education.
How to apply
International applicants
Direct application
Apply nowInformation on the application procedure
International students undertaking an Australian Year 12 qualification should apply through the relevant tertiary admissions centre.
Deferment
Yes. See Defer your offer.
Students with a Student Visa will need to complete the program in minimum duration, study at least one subject on-campus each semester and must not undertake more than 33% of the program online.
Staff Profile
Dr Joanne Bennett
Lecturer (Psychology) – School of Behavioural and Health Sciences
Dr Joanne Bennett is an early career researcher who finished her PhD in 2017. Her primary research interests are in cognitive neuropsychology across the lifespan, applied driving psychology and road safety. Dr Bennett’s research has focused on understanding the relationships between cognitive function and driving behaviour across the lifespan. Her research aims to use this information to determine fitness to drive, in particular for older adults and individuals with neuro-degenerative diseases such as Alzheimer's disease. She specialises in teaching research design and statistics while enjoying the challenge of helping students understand not just the numbers, but what the numbers tell us about people.
Associate Professor Sharon Croxford
Associate Professor (Nutrition and Dietetics) and Head of Discipline Nutrition and PublicHealth, School of Behavioural and Health Sciences
Associate Professor Sharon Croxford is an award-winning academic with expertise across a range of teaching and food and nutrition-related professional domains. She has written on food and cooking, as well as nutrition, and has published in academic journals, magazines and newspapers both locally and overseas. Sharon has written and co-written books on Ottoman and Turkish cuisines, cheeses and preserving methods, the science of food, and food and nutrition through the life cycle. Sharon is an Accredited Practising Dietitian and has worked professionally as a dietitian/nutritionist for more than 35 years in a range of contexts including acute health care, community and public healthcare, and education. Her research interests relate to dietary acculturation and its impact on health and defining terms in culinary culture and nutrition.