| Educational guide Faculty of Chemistry |
english |
| Bachelor's Degree in Biochemistry and Molecular Biology (2009) |
 Subjects |
| FOOD BIOCHEMISTRY |
 
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| IDENTIFYING DATA | 2019_20 | |||||||||||||||||
| Subject (*) | FOOD BIOCHEMISTRY | Code | 13214204 | |||||||||||||||
| Study programme |
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Cycle | 1st | |||||||||||||||
| Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
| 6 | Optional | 1Q |
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| Modality and teaching language | See working groups | |||||||||||||||||
| Prerequisites | ||||||||||||||||||
| Department | Biochemistry and Biotechnology |
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| Coordinator |
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manuel.suarez@urv.cat david.sanroma@urv.cat mariadelmar.rodriguez@urv.cat |
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| Lecturers |
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| Web | http://moodle.urv.cat | |||||||||||||||||
| General description and relevant information | Diferents tipus d'aliments (característiques, composició), seguretat alimentaria (toxicitat, contaminació, al·lergens), traçabilitat dels aliments. | |||||||||||||||||
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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. | ||||||||||||||||||
