| Educational guide Faculty of Oenology |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FOOD TECHNOLOGY |
 
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| IDENTIFYING DATA | 2021_22 | |||||||||||||||||
| Subject (*) | FOOD TECHNOLOGY | Code | 19204232 | |||||||||||||||
| 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 | Chemical Engineering |
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| Coordinator |
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silvia.delamo@urv.cat |
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| Lecturers |
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| Web | ||||||||||||||||||
| General description and relevant information | Should there be a health emergency that requires the general public to be confined or which involves restricted mobility during the academic year, we shall attempt to adapt teaching and assessment. Should this situation arise, information about any changes will be given on the Moodle space for every subject. Describe the main inactivation processes of the microorganisms used in the food industry, the conventional ones and the emerging ones | |||||||||||||||||
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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. | ||||||||||||||||||
