Educational guide Faculty of Chemistry |
english |
Bachelor's Degree in Biochemistry and Molecular Biology (2009) |
Subjects |
CULINARY BIOCHEMISTRY |
IDENTIFYING DATA | 2023_24 | |||||||||||||||||
Subject (*) | CULINARY BIOCHEMISTRY | Code | 13214209 | |||||||||||||||
Study programme |
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Cycle | 1st | |||||||||||||||
Descriptors | Credits | Type | Year | Period | ||||||||||||||
3 | Optional | Fourth | 1Q |
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Teaching | Modality by working group | Teaching language, timetables and exam dates | ||||||||||||||||
Prerequisites | ||||||||||||||||||
Department | Biochemistry and Biotechnology |
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Coordinator |
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david.sanroma@urv.cat |
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Lecturers |
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Web | http://moodle.urv.net/ | |||||||||||||||||
General description and relevant information |
Subject that aims to familiarize students with the main biochemical transformations that food undergoes when cooking, as well as changes in its organoleptic and nutritional properties. |
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ENGLISH LANGUAGE / DOCÈNCiA EN ANGLÈS / DOCENCIA EN INGLÉS | ||||||||||||||||||
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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. |