| Educational guide Faculty of Chemistry |
english |
| Bachelor's Degree in Biochemistry and Molecular Biology (2009) |
 Subjects |
| CULINARY BIOCHEMISTRY |
 
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| IDENTIFYING DATA | 2023_24 | |||||||||||||||||
| Subject (*) | CULINARY BIOCHEMISTRY | Code | 13214209 | |||||||||||||||
| Study programme |
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Cycle | 1st | |||||||||||||||
| Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
| 3 | Optional | Fourth | 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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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. | ||||||||||||||||||
