List of all Subjects
Code | Subject |
---|---|
FSN1D05 | Chinese Medicine: Myth or Treasure? |
FSN1D06 | Nutrition and Healthy Living |
FSN1D07 | The Environmental Impact of the Dietary Culture in China |
FSN1D08 | Food Safety: From Farm to Fork |
FSN1D10 | Food Color, Taste and Smell |
FSN1D17 | Functional Foods and Cosmetics |
FSN2S02 | Service-Learning in Nutrition and Healthy Diet |
FSN2416 / ABCT2416 | Introduction to Food Science |
FSN3402 / ABCT3402 | Food Chemistry |
ABCT3403 | Elements of Food Engineering |
FSN3405 / ABCT3405 | Food Microbiology |
FSN3408 / ABCT3408 | Sensory Evaluation of Food |
FSN3409 / ABCT3409 | Food Toxicology |
FSN3410 / ABCT3410 | Food Laws & Regulations |
FSN3411 / ABCT3411 | Principles of Nutrition |
ABCT3413 | Food Processing I |
FSN3415 / ABCT3415 | Food Analysis |
FSN3416 / ABCT3416 | Food Analysis Laboratory |
FSN3417 / ABCT3417 | Life Cycle Nutrition |
FSN3418 / ABCT3418 | Food Engineering and Processing I |
FSN3419 / ABCT3419 | Food Engineering and Processing I Laboratory |
FSN4409 / ABCT4409 | Food Biotechnology |
FSN4410 / ABCT4410 | Health Foods and Nutraceuticals |
ABCT4413 | Food Processing II |
ABCT4414 | Food Processing Lab |
ABCT4415 | Sanitation and Food Hygiene Management |
ABCT4416 | Quality & Food Safety Management |
FSN4417 / ABCT4417 | Project |
FSN4418 / ABCT4418 | Research Project |
FSN4420 / ABCT4420 | Food Engineering and Processing II |
FSN4421 / ABCT4421 | Food Engineering and Processing II Laboratory |
FSN4422 / ABCT4422 | Food Sanitation and Safety Management |
FSN4423 / ABCT4423 | Food Quality Assurance |
FSN4424 / ABCT4424 | Food Product Development |
FSN4425 | Environmental Health and Food Sustainability |
FSN4426 | Company Attachment |
FSN5011 | Food Safety Risk Analysis |
FSN5012 | Global Food Safety Management |
FSN5013 | Food Safety in Action |
FSN5014 | International Food Standards, Laws and Regulations |
FSN5015 | Foodborne Chemical and Microbial Hazards: Case Studies |
FSN5016 | Global Food Security |
FSN5017 | Capstone Project |
FSN5021 | Food Preparation and Menu Planning |
FSN5022 | Nutritional Assessment |
FSN5023 | Public Health Nutrition |
FSN5024 | Nutrition and Health for Older Adults |
FSN5025 / ABCT5025 | Nutrition Education and Counselling |
FSN5026 / ABCT5026 | Practicum I |
FSN5027 / ABCT5027 | Practicum II |
FSN5028 / ABCT5028 | Capstone Project |
FSN5029 | Advanced Human Physiology and Anatomy |
FSN6001 | Research Seminars I |
FSN6002 | Research Seminars II |
FSN6003 | Research Seminars III |
FSN6004 | Research Seminars IV |
FSN6005 | Practicum I |
FSN6006 | Practicum II |
FSN6007 | Advanced Interdisciplinary Research in Food Science, Nutrition and Chinese Medicine |
FSN6801 | Guided Study on Frontier Research Topics in Food Science |
FSN6802 | Guided Study on Frontier Research Topics in Nutrition |
FSN6803 | Guided Study on Frontier Research Topics in Chinese Medicine |