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Study Undergraduate Certificate of Food and Nutrition online through Open Universities Australia. Explore all degrees, subjects and short courses now.

The Undergraduate Certificate in Fermentation is an industry-focused program designed for people interested in working in the field of fermentation. It is a great foundation for those wishing to enter the fermentation industry, or a steppingstone for those currently working in the industry who are seeking to progress in their career.The Undergraduate Certificate in Fermentation aims to prepare graduates to become creative, ethical, adaptable and industry-aware with the skills and knowledge sought after by the fermentation industry. It will also provide a foundation for establishing home-based fermentation activities such as brewing beer, making cheese, and creating a fine wine. The course content has been developed in consultation with industry experts and they are actively involved in its delivery.Completion of the Undergraduate Certificate in Fermentation will enable you to:<ul><li>apply scientific theory in contemporary industry practice</li><li>commence employment or enhance career opportunities</li><li>transition into further study, with credit into an Associate Degree in Applied Science</li></ul>

Get to know the fermentation industry and see where you might fit. You’ll learn about the equipment and activities that produce beer, cheese, and wine. Explore the science of fermented food and drink production. Think about careers in food and beverage.

Undergraduate Certificate in Fermentation

Introduction to Nutrition

Food as Medicine

Nutrition and Exercise Biochemistry

Foundations of Nutrition and Health

Nutrition for Exercise and Performance

Applications in Nutrition and Exercise

Human Nutrition

Issues in Human Nutrition

Food Studies

Lifespan Nutrition

In this subject you will undertake a series of interactive, application focused practical exercises that apply theory of biochemistry, physiology and human nutrition within a laboratory environment. This subject is delivered as an on-campus intensive program.Please note: this subject was previously known as DTN202 Food and Nutrition Practical Skills

Experience food science in the kitchen. Experiment in the lab with nutritional and biochemical tests. Study food and nutrition theory, biochemistry and physiology. Put theory into practice as you prepare and cook food in small and large quantities.

Food and Nutrition Practical Skills

In this subject you will study the major food sources and the functions of macro-nutrients (protein, fat and carbohydrate) and micro-nutrients (vitamins and minerals). Principles of energy balance (energy intake and energy expenditure), basic techniques for assessment of nutrient adequacy of individual diets and simple techniques for assessing body composition will be explored. You will also be introduced to the Australian Dietary Guidelines and the use of food guides in assessing the diets of populations.

Navigate the makeup of the human body. Uncover diet myths, and select the most nourishing foods using dietary guidelines. Calculate muscle to fat ratio to determine health. Weigh up the balance between what people eat and the energy they burn.

In this subject students will develop detailed knowledge of how scientific manipulations of food impact on individual food components. Students will critically examine the processes involved in producing foods for human consumption from raw ingredients, highlighting food production and processing techniques that bring about changes to the biological, chemical, physical and nutritional state of the food. Through the development of a food product suitable for sale students will apply their knowledge of food safety, food production on a medium-large scale, sensory analysis, food labelling law, the development of standard costed recipes and nutritional analysis of recipes. Students will translate food science for consumers through development of a food label with supporting marketing and publicity materials. Please note: this subject was previously known as DTN402 Applied Food Science.

Dig into a satisfying food career where you control the quality, nutritional value, labelling and safety of food. Food scientists research, develop and analyse ways to prepare, process and preserve raw ingredients from paddock to plate.

Applied Food Science

In this subject, you will develop an understanding of the relationships between nutrition and disease. You will explore key diseases in which nutritional factors have a role in the aetiology (as a platform for future studies in the prevention and management of nutrition-related diseases). You will consolidate skills in critical appraisal of the scientific literature in relation to the pathophysiology of nutrition-related disease.Please note: This subject was previously known as Nutrition and Disease.

Study the relationship between diet, health and disease. Analyse why food low in nutrition causes health conditions and reduces energy and performance. Discover how bacteria in food spreads, and find ways to prevent and manage diet related disease.

Diet Disease Relationships

In this subject you will be introduced to the fundamentals of food science relevant for the study of human nutritional science including: classifications, structure and function of food; chemistry of key food components such as macro- and micro nutrients and other functional compounds; introduction to food composition data and key methods of analysing nutritional composition of foods; and the physical, chemical, nutritional and sensory changes in preparation, cooking and storage of food.In this subject you will be required to complete cooking and food science practicals/assessment tasks in your own kitchen or one you arrange to access. You will need to purchase ingredients and have access to standard kitchen equipment including a digital thermometer and digital scales. Cooking or handling foods from across all food groups (including red meat, eggs and milk) is part of the required coursework. Sensory analysis requiring the tasting of food, is at your discretion to accommodate special dietary requirements. Students should direct any questions to the Course Coordinators prior to enrolment.

Applied Food Chemistry

Learn to evaluate the role foods, functional foods, bioactives, and nutrients have in preventing or treating diseases. This course will expand on your knowledge in food, nutrition and health. You’ll cover a broad range of topics including phytonutrients and phytomedicines, health claims of functional foods, food bioactives and diabetes, cardiovascular disease, obesity, cancer, bone and oral health, nutrition and inflammation, and probiotics and prebiotics. UniSA Online’s 10-week short courses give you the flexibility to upskill in a certain area, stay current with developments in your field, diversify your knowledge, or even explore a new direction in your career – without having to commit to the time and cost of a full university degree.  Delivered 100% online, you’ll be able to study where and when it suits you. Access online academic and student support seven days a week, fit study around work and life commitments, view learning resources 24/7, and log in to the interactive online environment anywhere, any time and on any device. This is a third-year course from UniSA Online’s Bachelor of Health Science (Nutrition and Exercise) degree. Please note: you are responsible for completing any relevant prerequisite courses before enrolling in this course.Should your course have an exam it will be scheduled for Australian Central Standard Time or Australian Central Daylight Time, depending on the time of the year.

Prevent and treat disease with food. You’ll explore compounds found in food that can have a positive impact on health, beyond just the basic nutritional benefits. Think about how food might help patients with conditions including diabetes and cancer.

Discover why people eat the food that they do. Examine the principles behind the Australian Guidelines to Healthy Eating (AGHE) and learn to apply these to a healthy diet.As part of your assessments, you will learn to design a nutritionally balanced meal plan which complies with the AGHE and provide recommendations to reduce the risk of developing chronic disease.Learn about food composition tables and dietary analysis. Uncover how cultural background, food marketing, ecological and environmental factors influence food consumption. Hone your professional and scientific communication skills in various scenarios. Acquire new skills in sourcing information using credible resources, reading and critically analysing scientific literature. Learn to communicate and deliver information in a format your audience will understand.UniSA Online’s 10-week short courses give you the flexibility to upskill in a certain area, stay current with developments in your field, diversify your knowledge, or even explore a new direction in your career – without having to commit to the time and cost of a full university degree. Delivered 100% online, you’ll be able to study where and when it suits you. Access online academic and student support seven days a week, fit study around work and life commitments, view learning resources 24/7, and log in to the interactive online environment anywhere, any time and on any device.This is a first-year course from UniSA Online’s Bachelor of Health Science (Nutrition and Exercise) degree.Should your course have an exam it will be scheduled for Australian Central Standard Time or Australian Central Daylight Time, depending on the time of the year.

Passionate about how foods fuel the body? Get an introduction to nutrition and health. Understand how nutrition can impact bodily and psychological outcomes. Design a balanced meal plan which complies with the Australian Guidelines to Healthy Eating.

In this subject you will develop an understanding of the fundamentals of epidemiology and epidemiological study designs and research concepts. These will be of direct relevance to the role of food and nutrition in the prevention, causation and management of disease. Nutrition measurement techniques for the assessment of diet and body composition of individuals and populations will be covered in depth. You will cover sources of data on mortality and morbidity, measures of disease prevalence, incidence and risk, chance, bias and confounding variables of relevance to nutritional epidemiology. Standard parametric and non-parametric statistical techniques will be reviewed, and you will have the opportunity to use statistical software programs to analyse a population dataset.Please note:  this subject was previously known as DTN404 Nutritional Epidemiology and Research Skills

Study eating patterns and measure how diet, body mass and types of food can prevent or contribute to disease. Discover how a diet rich in nutritional value reduces risks to human health, and helps people to live longer.

Nutritional Epidemiology and Research Skills

In this subject you will learn the essentials of human nutrition that improve and sustain optimal performance for sport and exercise for athletes and active individuals. This subject will cover topics including assessment of energy needs, dietary intake and body composition in athletes; training and competition nutrition, sports foods and supplements; nutrition for specific sports and life stages and current issues in sports nutrition.Please note: this subject was previously known as Sports Nutrition.

Weigh up the nutritional demands of athletes. Isolate nutrition’s role in muscle gain or fat loss and optimising performance. Tackle subjects like sports supplements, fluid intake and the nutritional challenges that can affect older active individuals.

Nutrition For Sports Performance

Please note: this subject was previously known as Principles of Nutrition.In this subject, you will develop an understanding of the major food sources, metabolism and storage of the major food molecules carbohydrate, protein and fat (the macronutrients), alcohol, vitamins and minerals (the micronutrients), and water, and be aware of the consequences of over and under-nutrition. You will also develop an understanding of the principles of energy balance. You will be introduced to techniques for measuring and evaluating nutrient adequacy of diets of individuals and populations, including the use of nutrient databases, nutrient reference standards and food guides. You will also be introduced to simple techniques for measuring body composition of adults.

The food people eat, and the energy they store or burn off, shapes body size, fitness and health levels. Learn techniques to weigh up nutritional value, measure body mass, assess energy intake, and how to maintain a balanced and healthy diet.

Course results for Undergraduate Certificate of Food and Nutrition

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