IDENTIFYING DATA | 2023_24 | |||||||||||||||||
Subject (*) | FERMENTED FOODS | Code | 19204231 | |||||||||||||||
Study programme |
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Cycle | 1st | |||||||||||||||
Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
6 | Optional | Fourth | 1Q |
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Modality and teaching language | ||||||||||||||||||
Prerequisites | ||||||||||||||||||
Department | Biochemistry and Biotechnology |
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Coordinator |
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montserrat.poblet@urv.cat |
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Lecturers |
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Web | ||||||||||||||||||
General description and relevant information |
It is an optional subject that works the basic knowledge of the fermentative process of food. |
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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. |