Fundamental Concepts in Food and Nutrition
University of Wollongong · NSW · MEDI150
Fundamental Concepts in Food and Nutrition is a subject at University of Wollongong, NSW. It covers topics like dietetics, food-science, nutrition. It is part of 9 degrees. The information below is compiled from public course material — approximate, not official.
University of Wollongong
MEDI150
6.00
Topics covered
Degrees that include Fundamental Concepts in Food and Nutrition
- Bachelor of Engineering (Honours) - Bachelor of Exercise Science
- Bachelor of Exercise Science
- Bachelor of Medical and Health Sciences
- Bachelor of Medical and Health Sciences (Honours) (Dean's Scholar)
- Bachelor of Medicinal Chemistry (Honours)
- Bachelor of Nutrition and Dietetics (Honours)
- Bachelor of Nutrition and Dietetics (Honours) (Dean's Scholar)
- Bachelor of Nutrition Science
- Bachelor of Pre-Medicine, Science and Health
Frequently asked questions
What is Fundamental Concepts in Food and Nutrition about?
Fundamental Concepts in Food and Nutrition covers topics like dietetics, food-science, nutrition.
Which degrees include Fundamental Concepts in Food and Nutrition?
Fundamental Concepts in Food and Nutrition is part of 9 degrees, including Bachelor of Engineering (Honours) - Bachelor of Exercise Science, Bachelor of Exercise Science, Bachelor of Medical and Health Sciences, Bachelor of Medical and Health Sciences (Honours) (Dean's Scholar), Bachelor of Medicinal Chemistry (Honours).
How many credit points is Fundamental Concepts in Food and Nutrition?
Fundamental Concepts in Food and Nutrition at University of Wollongong is typically around 6.00 credit points. Approximate — confirm with the university.
Where is Fundamental Concepts in Food and Nutrition taught?
Fundamental Concepts in Food and Nutrition is taught at University of Wollongong, NSW.
Studying Fundamental Concepts in Food and Nutrition?
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Sources: University of Wollongong public course catalogue. Information is compiled and summarised — not copied verbatim — and is approximate; always confirm with the original source.
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