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FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS (BMS3059)

University of Surrey · England · BMS3059

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FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS (BMS3059) is a subject at University of Surrey, England. It covers topics like biochemistry, chemical-sciences, food-science, medicinal-chemistry. It is part of 3 degrees. The information below is compiled from public course material — approximate, not official.

University
University of Surrey
Code
BMS3059
Credit points
3.00

Topics covered

biochemistrychemical-sciencesfood-sciencemedicinal-chemistry

Degrees that include FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS (BMS3059)

Frequently asked questions

What is FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS (BMS3059) about?

FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS (BMS3059) covers topics like biochemistry, chemical-sciences, food-science, medicinal-chemistry.

Which degrees include FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS (BMS3059)?

FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS (BMS3059) is part of 3 degrees, including Food Science and Nutrition BSc (Hons) degree course 2027 entry, Nutrition and Dietetics BSc (Hons) degree course 2027 entry, Nutrition BSc (Hons) degree course 2027 entry.

How many credit points is FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS (BMS3059)?

FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS (BMS3059) at University of Surrey is typically around 3.00 credit points. Approximate — confirm with the university.

Where is FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS (BMS3059) taught?

FOOD: CHEMISTRY, FUNCTIONALITY AND HEALTH EFFECTS (BMS3059) is taught at University of Surrey, England.

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Sources: University of Surrey public course catalogue. Information is compiled and summarised — not copied verbatim — and is approximate; always confirm with the original source.

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