| Educational guide Faculty of Oenology |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FOOD BIOCHEMISTRY |
 
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| IDENTIFYING DATA | 2021_22 | |||||||||||||||||
| Subject (*) | FOOD BIOCHEMISTRY | Code | 19204212 | |||||||||||||||
| 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 franciscaisabel.bravo@urv.cat david.sanroma@urv.cat |
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| Lecturers |
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| Web | http://www.sre.urv.cat | |||||||||||||||||
| General description and relevant information |
Different types of foods (characteristics, composition), food safety (toxicity, contamination, allergens), traceability of foods. Teaching will be face-to-face whenever the limitation in the capacity of the classroom due to the health emergency allows it. If the number of students enrolled is greater than the capacity allowed in the assigned classroom, teaching will be mixed (face-to-face and distance) in scheduled hours. The specific organization will specify in the Moodle space of the subject based on the health emergency situation. Subject taught in spanish or catalan depending on the teacher. English support will be provided to those Erasmus students that need it. |
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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. | ||||||||||||||||||
