Search result: Course units in Spring Semester 2021

Food Science Master Information
Minors
Food Biotechnology
NumberTitleTypeECTSHoursLecturers
752-5102-00LFood Fermentation BiotechnologyW3 credits2VC. Lacroix, F. Constancias, M. Stevens
752-5106-00LMeat Technology Restricted registration - show details
Number of participants limited to 40

The course will only be held with a minimum of 25 participants.

Prerequisite: Participation in "Quality of Products of Animal Origin" (751-7800-00L, course regularly offered during the spring semester).
W1 credit1GM. Kreuzer, A. Kilchör
751-7800-00LQuality of Products of Animal Origin Information W2 credits2GM. Kreuzer, K. Giller, M. Terranova
  •  Page  1  of  1