Foodborne Pathogens unit
University of Tasmania · TAS · KLA304
Foodborne Pathogens unit is a subject at University of Tasmania, TAS in Sciences and Engineering Tasmanian Institute of Agriculture. It covers topics like disease-prevention, food-science, microbiology. It is part of 9 degrees. The information below is compiled from public course material — approximate, not official.
University of Tasmania
KLA304
12.50
Sciences and Engineering Tasmanian Institute of Agriculture
Topics covered
Degrees that include Foodborne Pathogens 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 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 Foodborne Pathogens unit about?
Foodborne Pathogens unit covers topics like disease-prevention, food-science, microbiology.
Which degrees include Foodborne Pathogens unit?
Foodborne Pathogens unit is part of 9 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 Foodborne Pathogens unit?
Foodborne Pathogens unit at University of Tasmania is typically around 12.50 credit points. Approximate — confirm with the university.
Where is Foodborne Pathogens unit taught?
Foodborne Pathogens unit is taught at University of Tasmania, TAS.
Studying Foodborne Pathogens 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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