Educational guide Faculty of Chemistry |
english |
Bachelor's Degree in Biochemistry and Molecular Biology (2009) |
Subjects |
CULINARY BIOCHEMISTRY |
IDENTIFYING DATA | 2019_20 | |||||||||||||||||
Subject (*) | CULINARY BIOCHEMISTRY | Code | 13214209 | |||||||||||||||
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 | Biochemistry and Biotechnology |
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Coordinator |
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manuel.suarez@urv.cat david.sanroma@urv.cat |
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Lecturers |
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Web | http://moodle.urv.net/ | |||||||||||||||||
General description and relevant information | Assignatura impartida en anglès. Assignatura que pretén familiaritzar a l'alumne amb les principals transformacions bioquímiques que sofreixen els aliments al cuinar-los, així com les modificacions de les seves propietats organolèptiques i nutricionals. | |||||||||||||||||
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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. |