School of Health Sciences
Swinburne University of Technology
Teaching
Dr Margaret Murray has a passion for authentic and engaging education. She is excited to be the inaugural Course Director to launch the Bachelor of Nutrition at Swinburne University of Technology in 2025. The Bachelor of Nutrition is an exciting new degree that is designed to equip students with the essential knowledge and skills in nutrition and allow them to tailor their degree to upskill in relevant areas of interest, such as food industry, communications and entrepreneurship.
Swinburne University of Technology - Bachelor of Nutrition
As part of the new Bachelor of Nutrition, Margaret developed a new unit with a focus on developing students' professional identity through exploring careers in nutrition and what it means to be a nutrition professional, developing personal reflection and insight, and exposure to a series of guest speakers from diverse industries.
NTR10003 Nutrition Professions
This unit supports students’ transition into tertiary education and provide opportunities for students to start developing their professional identity. Students will be introduced to a variety of career pathways available to them following a nutrition degree and will begin to consider professionalism, professional boundaries and ethical practice. Students will begin to develop skills in evidence-based practice, communication, teamwork, reflective practice and leadership.
In Margaret's previous role at Monash University, she created two units that form part of the Master of Food Science and Agribusiness and are also offered in the Master of Environment and Sustainability. Those units are a culmination of Margaret's interests in nutrition guidelines, food regulation, food systems and nutrition research.
FSC5040 Food, nutrition and human health
This unit focuses on fundamental concepts in human nutrition. It describes the role and ‘in-body’ function of macro and micro-nutrients found in foods, and identifies components which are essential for human health. The concept of energy balance is introduced and its relevance for the health of populations and individuals. The nutrient reference values (NRV) for optimal nutrition for the Australian population and methods of nutrition assessment are explored. Food regulation, with a focus on labelling and health claims, is discussed along with an exploration of food policy and the question of a healthy and sustainable food system.
FSC5041 Advanced food, nutrition and human health
This unit will introduces cutting edge research and innovation in the field of human nutrition in two key topic areas, the first centred around metabolism and individual health, the second focused on large scale public health. The first topic critically examines functional foods, personalised nutrition and new technologies that are designed to enhance health and performance or prevent and manage disease, with a focus on metabolic mechanisms. The second topic explores the field of public health with a focus on how the food system influences nutrition, health issues such as chronic disease, and food security and sustainability in our changing world.