| Educational guide Faculty of Chemistry |
english |
| Bachelor's Degree in Biochemistry and Molecular Biology (2009) |
 Subjects |
| CULINARY BIOCHEMISTRY |
 
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| IDENTIFYING DATA | 2019_20 | |||||||||||||||||
| Subject (*) | CULINARY BIOCHEMISTRY | Code | 13214209 | |||||||||||||||
| 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 | Biochemistry and Biotechnology |
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| Coordinator |
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manuel.suarez@urv.cat david.sanroma@urv.cat |
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| Lecturers |
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| Web | http://moodle.urv.net/ | |||||||||||||||||
| General description and relevant information | Assignatura impartida en anglès. Assignatura que pretén familiaritzar a l'alumne amb les principals transformacions bioquímiques que sofreixen els aliments al cuinar-los, així com les modificacions de les seves propietats organolèptiques i nutricionals. | |||||||||||||||||
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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. | ||||||||||||||||||
