University of Melbourne
The subject will introduce students to the concepts of human food history, the food supply system food composition and processing, contemporary food supply and intake, nutrition assessment and monitoring at the individual and population level, nutritional standards of reference, dietary advice and food guidance systems and food law.
📌 课程信息来源于 Melbourne University Handbook，选课建议为 AI 生成仅供参考。请以官方 Handbook 为准。
数据更新时间：2026 年 2 月 | WhiteMirror 不对信息准确性承担责任
