To develop concepts that help to understand the mechanisms of disease and creation of specific functional foods in the prevention and management of various diseases.
From bioactive compounds to nutritional recommendations for reduction risk disease and health.
(*)La Guia docent és el document on es visualitza la proposta acadèmica de la URV. Aquest document és públic i no es pot modificar, llevat de casos excepcionals revisats per l'òrgan competent/ o degudament revisats d'acord amb la normativa vigent
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