| 听 | Learning outcome |
|---|
| 1 | Exhibit a broad and coherent body of knowledge in metabolic and physiological processes, describing their importance in maintaining health status and how they are affected in disease |
|---|
| 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 and core physiological principles |
|---|
| 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 and dietary studies, 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 |
|---|