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FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION (BMS2042)

University of Surrey · England · BMS2042

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FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION (BMS2042) is a subject at University of Surrey, England. It covers topics like agricultural-science, consumer-behaviour, food-science, signal-processing. It is part of 3 degrees. The information below is compiled from public course material — approximate, not official.

University
University of Surrey
Code
BMS2042
Credit points
3.00

Topics covered

agricultural-scienceconsumer-behaviourfood-sciencesignal-processing

Degrees that include FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION (BMS2042)

Frequently asked questions

What is FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION (BMS2042) about?

FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION (BMS2042) covers topics like agricultural-science, consumer-behaviour, food-science, signal-processing.

Which degrees include FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION (BMS2042)?

FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION (BMS2042) is part of 3 degrees, including Nutrition and Dietetics BSc (Hons) degree course 2027 entry, Nutrition BSc (Hons) degree course 2027 entry, Pharmaceutical Sciences BSc (Hons) or MSci (Hons) degree course 2027 entry.

How many credit points is FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION (BMS2042)?

FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION (BMS2042) at University of Surrey is typically around 3.00 credit points. Approximate — confirm with the university.

Where is FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION (BMS2042) taught?

FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION (BMS2042) is taught at University of Surrey, England.

Studying FOOD SCIENCE: PERCEPTION, PROCESSING AND PRESERVATION (BMS2042)?

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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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