Educational guide Faculty of Oenology |
english |
Bachelor's Degree in Biotechnology (2009) |
Subjects |
FOOD TECHNOLOGY |
IDENTIFYING DATA | 2018_19 | |||||||||||||||||
Subject (*) | FOOD TECHNOLOGY | Code | 19204232 | |||||||||||||||
Study programme |
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Cycle | 1st | |||||||||||||||
Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
3 | Optional | 1Q |
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Modality and teaching language | See working groups | |||||||||||||||||
Prerequisites | ||||||||||||||||||
Department | Chemical Engineering |
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Coordinator |
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silvia.delamo@urv.cat |
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Lecturers |
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Web | ||||||||||||||||||
General description and relevant information | Describe the main inactivation processes of the microorganisms used in the food industry, the conventional ones and the emerging ones | |||||||||||||||||
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(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation. |