| No. |
Learning outcomes |
|---|
| 1 |
Exhibit a broad and coherent body of knowledge in energy regulation, utilisation and fuel transport, describing the importance of these principles and processes in maintaining health status and how they are affected in obesity and diabetes. |
| 2 |
Exhibit a depth of knowledge in nutrient requirements, processing and utilisation within the human body and integrate core principles and concepts to evaluate how these vary across life stages and health status. |
| 3 |
Execute a variety of discipline-specific research and analytical skills safely and productively within laboratory settings. |
| 4 |
Work safely and productively in collaborative laboratory settings, using applied knowledge of modern medical and metabolic biochemistry. |
| 5 |
Communicate concepts and findings in nutrition science through a range of modes for a variety of purposes and audiences, using evidence-based arguments that are robust to critique. |
| 6 |
Source, collate, synthesise and critically evaluate the scientific literature in nutrition science, examining and positioning the validity of their own research data. |
| 7 |
Relate food safety, food science and food processing concepts to human physiology and nutrition using a systems-level approach. |
| 8 |
Devise and investigate novel research questions in nutrition science, food science and food processing. |
| 9 |
Address authentic problems in nutrition science, working professionally and ethically and with consideration of cross-cultural perspectives, in collaborative, interdisciplinary teams. |
