Exploring careers in nutrition and dietetics

At UNSW, we’ve pushed for a national transition towards integrated health care, where disease prevention and health promotion are key focuses in building more resilient communities.

Since food plays such a critical role in preventative care, we’re reimagining the way nutrition, dietetics and food innovation are taught at university. We’ve revamped our suite of Medicine & Health programs, and are working to prepare students for careers beyond the traditional health setting.

What nutrition and dietetics looks like today

For decades, nutritionists and dietitians have mostly operated in clinical settings – in hospitals, medical centres and private practice. Working directly with patients has always been at the heart of the profession. Now, with the rise of telehealth and a growing tendency towards entrepreneurship, we’re seeing many professionals shift to an online model where social media and virtual consultations allow them to reach a wider audience, maximising their impact. 

While this one-to-one work is still an integral part of the profession, there are plenty of opportunities for nutrition and dietetics graduates to make a positive impact beyond the health sector. For example, the food industry is an exciting, multifaceted sector that leans on dietitians for innovation and expertise in food science, product manufacturing and marketing. Not-for-profit organisations and government agencies call on the advice of nutrition professionals to shape health policy and public health campaigns. And of course, ongoing research is critical for developing new food solutions as we manage growing populations and climate challenges. 

Dietitians and nutrition professionals will continue to play a vital role in all these areas – as well as emerging and future sectors we don’t even know about yet – which is why it’s important to choose a program that primes you for a dynamic career in the health sector and beyond.

Careers in nutrition and dietetics

Dietitians work across many industries in a range of roles and capacities. From managing a team of clinicians in a large health practice to developing nutrition programs for early childhood education providers, a career in nutrition and dietetics can take on many forms. 

There is plenty of flexibility for those interested in exploring multiple pathways after university. A perfect example comes from Associate Professor Sara Grafenauer, Program Lead at UNSW for Nutrition, Dietetics and Food Innovation. Sara’s career began in community health as a dietitian in towns across regional NSW. She returned to university to gain her PhD while working as an academic – Sara has authored numerous publications in prominent Nutrition and Dietetic journals over the years. Later, she was snapped up by the Dietitians Association of Australia and eventually became the Managing Director of the Grains and Legumes Nutrition Council.

Now, Sara heads up Nutrition, Dietetics and Food Innovation at UNSW and has transformed the program in line with evolving industry and community needs. Her career has spanned healthcare, academia, the food industry and the public sector, and demonstrates the breadth of possibilities that come with pursuing this dynamic field of study.

“In my heart, I’m a traditionally-focused dietitian – I want to see dietary change in people and populations. But I do like to give the career a bit of a jolt from time to time. Through exploring opportunities in business, management and communications across the food industry, I’ve seen how dietitians can make a positive impact in sectors outside healthcare.”

Associate Professor Sara Grafenauer, Program Lead at UNSW for Nutrition, Dietetics and Food Innovation

Jobs for graduates of nutrition, dietetics and food innovation

The career of a dietitian may not follow a linear path. At UNSW, students are taught skills in health science, food production, communication and counselling, which provide the foundations for numerous roles across different sectors. Here are some of the jobs you might pursue after graduation.

Studying nutrition, dietetics and food innovation at UNSW

Unlike many universities that focus almost solely on nutrition and dietetics and a clinical setting, UNSW has expanded the field of study to reflect the broad range of opportunities that exist within the profession. We’ve recently introduced Food Innovation as a key study area, which examines all aspects of the food value chain. This was driven by a growing need to address the social and cultural disparities in our food systems and tackle impending sustainability and climate challenges. 

As one of Australia’s leading medical faculties, we have some of the greatest minds leading our courses, each with extensive clinical and industry experience. We’re deeply involved with NSW Health and the development of new allied health precincts across the state. This means our students have access to clinical placements and networking opportunities in leading hospitals and medical services all around NSW. 

We also provide opportunities to connect with industry from year one. Students can meet dietitians and nutrition professionals at events throughout their studies to get a sense of which direction they’d like to take their career

Hands-on experiences outside the classroom

At UNSW, we take a hands-on approach to learning that allows students to develop their practical skills in a safe environment from the beginning. The Bachelor of Nutrition/Master of Dietetics and Food Innovation is a standout program at UNSW, inviting students to experience the full gamut of possibilities in this dynamic sector. Students will spend time in the field learning about everything from modern farming processes to food production. 

UNSW student Xander is a current student of the program and has already taken part in multiple site visits and placements, including one with Kellogg’s Australia:

“These encounters have given me practical skills and a valuable professional network, enabling me to work well in diverse teams, understand the food industry and benefit from seasoned professionals in my future role.”

Xander is involved with several social and academic groups and initiatives at UNSW. He’s keeping his options open while he completes his studies. However, Xander aspires to use his degree to uplift health and nutrition outcomes for people from disadvantaged backgrounds. He recognises the importance of considering various needs, customs and cultural practices when formulating nutrition advice and hopes to introduce a nuanced approach to better serve diverse communities.

Interested in studying nutrition, dietetics and food innovation?

Sara and Xander both share their advice for students considering a career in nutrition and dietetics.

Sara

“The program is designed so that students have maximum contact with the Nutrition and Dietetics team, right from Year 1, Term 1. The courses are supported by practical experiences, networking, excursions and experiential learning. It's less about rote learning content, and more about embedding a framework students can draw upon, not just in their first role out of university, but as their career evolves.”

Xander

“The impressive aspect of this degree is that there is a variety of opportunities that Nutrition, Dietetics and Food Innovation has to offer. Whether your passion lies in clinical, food industry or sports nutrition, there will always be a place for you in this field. It’s ever-changing and new research and ideas will emerge over time, so I would encourage future students to have an open mind and continually be curious as they move through their degree.”

Want to know more?

Explore the Bachelor of Nutrition / Master of Dietetics and Food Innovation