Food Composition and Analysis unit
University of Tasmania · TAS · KLB300
Food Composition and Analysis unit is a subject at University of Tasmania, TAS in Sciences and Engineering Tasmanian Institute of Agriculture. It covers topics like analytical-chemistry, food-science. It is part of 8 degrees. The information below is compiled from public course material — approximate, not official.
University of Tasmania
KLB300
12.50
Sciences and Engineering Tasmanian Institute of Agriculture
Topics covered
Degrees that include Food Composition and Analysis unit
- Bachelor of Arts and Bachelor of Science
- Bachelor of Business and Bachelor of Science
- Bachelor of Information and Communication Technology and Bachelor of Science
- Bachelor of Science
- Bachelor of Science and Bachelor of Engineering (Specialisation) with Honours in Engineering
- Bachelor of Science and Bachelor of Laws
- Double Degree (4 year)
- Double Degree (5 year)
Frequently asked questions
What is Food Composition and Analysis unit about?
Food Composition and Analysis unit covers topics like analytical-chemistry, food-science.
Which degrees include Food Composition and Analysis unit?
Food Composition and Analysis unit is part of 8 degrees, including Bachelor of Arts and Bachelor of Science, Bachelor of Business and Bachelor of Science, Bachelor of Information and Communication Technology and Bachelor of Science, Bachelor of Science, Bachelor of Science and Bachelor of Engineering (Specialisation) with Honours in Engineering.
How many credit points is Food Composition and Analysis unit?
Food Composition and Analysis unit at University of Tasmania is typically around 12.50 credit points. Approximate — confirm with the university.
Where is Food Composition and Analysis unit taught?
Food Composition and Analysis unit is taught at University of Tasmania, TAS.
Studying Food Composition and Analysis unit?
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Sources: University of Tasmania public course catalogue. Information is compiled and summarised — not copied verbatim — and is approximate; always confirm with the original source.
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