Knowledge Translation and Transfer for Nutrition and Food Biosciences
University of Ottawa · ON · NUT5102
Knowledge Translation and Transfer for Nutrition and Food Biosciences is a subject at University of Ottawa, ON. It covers topics like clinical-nutrition, knowledge-discovery, public-health-nutrition, science-communication. It is part of 2 degrees. The information below is compiled from public course material — approximate, not official.
University of Ottawa
NUT5102
3.00
Topics covered
Degrees that include Knowledge Translation and Transfer for Nutrition and Food Biosciences
- Honours Bachelor of Science in Food Sciences and Master of Science Nutrition and Food Biosciences (Coming Soon)
- Master of Science Nutrition and Food Biosciences
Frequently asked questions
What is Knowledge Translation and Transfer for Nutrition and Food Biosciences about?
Knowledge Translation and Transfer for Nutrition and Food Biosciences covers topics like clinical-nutrition, knowledge-discovery, public-health-nutrition, science-communication.
Which degrees include Knowledge Translation and Transfer for Nutrition and Food Biosciences?
Knowledge Translation and Transfer for Nutrition and Food Biosciences is part of 2 degrees, including Honours Bachelor of Science in Food Sciences and Master of Science Nutrition and Food Biosciences (Coming Soon), Master of Science Nutrition and Food Biosciences.
How many credit points is Knowledge Translation and Transfer for Nutrition and Food Biosciences?
Knowledge Translation and Transfer for Nutrition and Food Biosciences at University of Ottawa is typically around 3.00 credit points. Approximate — confirm with the university.
Where is Knowledge Translation and Transfer for Nutrition and Food Biosciences taught?
Knowledge Translation and Transfer for Nutrition and Food Biosciences is taught at University of Ottawa, ON.
Studying Knowledge Translation and Transfer for Nutrition and Food Biosciences?
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Sources: University of Ottawa public course catalogue. Information is compiled and summarised — not copied verbatim — and is approximate; always confirm with the original source.
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