Key facts
UNE unit code: NUTR521
*You are viewing the 2026 version of this unit which may be subject to change in future.
- Not offered in 2026
- Yes
- No
- No
- 6
Unit information
Have you ever considered how grains, proteins, and dairy make their way from farm to table – and ultimately fuel your body? In this unit you will unpack the journey of these essential food groups from agricultural production to physiological function, developing a scientifically grounded understanding of the role of grains, proteins, and dairy in human health and broader global food systems. You’ll build your understanding of metabolic pathways and physiological responses to different dietary components while also tackling critical topics like food security, sustainability, and emerging nutritional science.
Led by experts across Biomedical Science, Crop Science, and Law, this unit offers a unique interdisciplinary perspective on modern food systems. To complete your understanding of the food spectrum, study NUTR530, which explores fruits, vegetables, fats, and functional foods from field to function.
Intensive schools
There are no intensive schools required for this unit.
Enrolment rules
Notes
Please refer to the student handbook for current details on this unit.
Unit coordinator(s)
Learning outcomes
Upon completion of this unit, students will be able to:
- critically analyse the complex molecular composition and nutritional properties of grains, proteins, and dairy products to evaluate their multifaceted contributions to human health;
- evaluate the impact of different agricultural production systems on the nutritional quality, safety, and sustainability of food products;
- analyse the complex metabolic pathways and interconnected physiological effects of macro- and micronutrients from grains, proteins, and dairy to articulate their integrated significance in human nutrition and health;
- apply interdisciplinary perspectives from biomedical science, crop science, and law to critically assess complex issues in contemporary food systems; and
- synthesise evidence-based information about food groups to develop informed positions on nutrition policies, production practices, and consumer choices.
Assessment information
Assessments are subject to change up to 8 weeks prior to the start of the teaching period in which you are undertaking the unit.
| Title | Must Complete | Weight | Offerings | Assessment Notes |
|---|---|---|---|---|
| Assessment 1 Nutritional Transformation Portfolio | Yes | 20% | All offerings | In this assessment students trace a specific food product (e.g., a grain, protein, or dairy item) from production to consumption, creating a multimedia portfolio documenting how its nutritional profile changes at each stage. The assessment requires detailed analysis of nutrient retention/loss during processing, bioavailability factors affecting absorption, and how different production methods impact macro and micronutrient content. Students must quantitatively assess nutritional density at each stage and evaluate how processing methods could be optimised to enhance nutritional outcomes while addressing regulatory and sustainability considerations. |
| Assessment 2 Nutritional Controversy Case Study - Group Assessment | Yes | 35% | All offerings | Case Study: In small groups, students analyse a current nutritional controversy related to one of the unit's food groups (e.g., A1 vs. A2 milk proteins, gluten sensitivity, plant vs. animal proteins for athletic performance). Each group creates a comprehensive evidence-based analysis that evaluates the physiological mechanisms involved, examines the quality of scientific evidence, considers agricultural production factors that might influence the nutritional variables, and addresses regulatory implications. Students must specifically evaluate how the controversy affects dietary recommendations and consumer nutritional outcomes. |
| Assessment 3 Regional Food System Nutrient Flow Mapping | Yes | 25% | All offerings | Description: Students create a digital, interactive visualisation tracking the flow of specific nutrients (not just foods) through a regional food system. For example, mapping protein quality and availability across a dairy production network, or tracing micronutrient preservation in grain production and processing. The map must identify critical points where nutritional value is enhanced or diminished, quantify nutritional changes, and analyse how alternative approaches could improve nutritional outcomes. Students must incorporate bioavailability considerations and identify populations at nutritional risk within the mapped system. |
| Assessment 4: Research Proposal | Yes | 20% | All offerings | Description: Students develop a comprehensive research proposal that: Identifies an original research question in nutritional science; Includes detailed methodological approach and Presents potential funding and ethical considerations |
Learning resources
Textbooks are subject to change up to 8 weeks prior to the start of the teaching period in which you are undertaking the unit.
Textbook information will be displayed approximately 8 weeks prior to the commencement of the teaching period. Please note that textbook requirements may vary from one teaching period to the next.
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