| Educational guide Faculty of Chemistry |
english |
| Bachelor's Degree in Biochemistry and Molecular Biology (2009) |
 Subjects |
| FOOD BIOCHEMISTRY |
 
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| IDENTIFYING DATA | 2021_22 | |||||||||||||||||
| Subject (*) | FOOD BIOCHEMISTRY | Code | 13214204 | |||||||||||||||
| 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://moodle.urv.cat | |||||||||||||||||
| General description and relevant information |
Diferents tipus d'aliments (característiques, composició), seguretat alimentaria (toxicitat, contaminació, al·lergens), traçabilitat dels aliments. Subject taught in Spanish or Catalan depending on the teacher. English support is provided to Erasmus students that neeed 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. | ||||||||||||||||||
