This unit develops understanding of the structure, function and synthesis of proteins, principles of enzyme function and regulation, and the structures and roles of nucleic acids, chromosomes and genes. Topics include the characteristic features of the four levels of protein structure and their significance for protein function; protein denaturation; enzyme function, kinetics and inhibition, allosteric enzymes, and mechanisms of enzyme regulation; structure of DNA, RNA, chromosomes, genes; the molecular events in transcription and translation in bacteria and eukaryotes, and protein modification and targeting. Complex carbohydrate biochemistry and protein glycosylation is also included.

The overall aim of this Problem Based Learning unit is to develop greater understanding of the molecular events coordinating the function of living cells within organisms. This Biochemistry unit also demonstrates the relevance of endocrine and metabolic factors that underpin a range of applied sciences, including medicine, food science, pharmaceuticals, nutrition, genetic engineering, health, hybridoma technology, enzyme technology, toxicology and the biological sciences in general.

This unit aims to provide the student with an understanding of the physiological mechanisms which operate to maintain homeostasis. The structure and normal functioning of some of the major body systems are examined, as well as certain disturbances to normal functioning caused by disease processes or environmental factors.

This unit presents the basic principles and concepts of human nutrition including nutrient requirements, functions, deficiency symptoms and the effects of excess as well as energy balance and weight control. Macronutrients involved with energy metabolism. In addition, all vitamins and essential minerals are covered. Specific topics include requirements, functions and the effects of excess and deficiency. Energy balance and weight control are also covered.

This unit applies the basic concepts of human nutrition to the various stages of the life span (infant to adulthood) as well as examining the development of Australian dietary practices and diet related disorders. This unit provides the student with adequate and reliable information so that they make informed decisions with regard to nutritionally critical moments of the life span as well as new or emerging nutrition opinion or fact.

This unit builds on basic concepts in human nutrition and facilitates the study of nutrition needs during the life-cycle and for specific lifestyle and nutrition related diseases. This study will incorporate how to assess individuals and diets and to manipulate diets to ensure nutritional sufficiency and to manage nutritional therapy of lifestyle related diseases. This assessment is also applied to the dietary requirements of specific community groups and covers topics in sports nutrition, food supply and food product development.

This unit explores current food and nutrition issues relevant to health and wellbeing. The unit introduces students to the factors that influence health and explores the contribution the food system makes to consumer wellbeing. It also identifies the rights and responsibilities of the consumer/producer interface. Students will work collectively and in partnership with industry and community organizations to research a food and nutrition issue affecting the health or perceptions of consumers. This unit includes an introduction to social research methods to assist teams to plan, implement and report their research issue. Emphasis is given to the ongoing development of independent learning and problem solving skills.

This unit emphasises detailed functional aspects of the nervous system, particularly sensory (vision, hearing, taste, smell) and skeletal systems and their physiological responses via neural pathways to external stimuli. Underpinning these broader concepts is a detailed examination of electrophysiology i.e. ion channel structure and function, membrane potential, neurotransmitters and neurotransmission.

This unit aims to provide students with an understanding of the concepts of: self and non-self as it applies to the functioning of the immune system; the divisions of innate and specific immunity and their role(s) in determining the outcome of an immune assault; and the immune system in health and disease.

This unit builds upon and integrates knowledge gained in basic biochemistry, human physiology and nutrition. It applies to metabolism from the cellular level to the whole human body emphasizing the utilisation of macronutrients for energy, interrelationships between metabolic pathways and nutritional disorders and diseases that affect the health of individuals and populations.