| Educational guide Faculty of Chemistry |
english |
| Nutrition and Metabolism (2012) |
 Subjects |
| TECHNOLOGICAL ASPECTS OF FOOD COMPONENTS |
 
|
||||||||||||||||||
| IDENTIFYING DATA | 2018_19 | |||||||||||||||||
| Subject (*) | TECHNOLOGICAL ASPECTS OF FOOD COMPONENTS | Code | 13675233 | |||||||||||||||
| Study programme |
|
Cycle | 2nd | |||||||||||||||
| Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
| 3 | Optional | AN |
||||||||||||||||
| Modality and teaching language | See working groups | |||||||||||||||||
| Prerequisites | ||||||||||||||||||
| Department | Biochemistry and Biotechnology |
|||||||||||||||||
| Coordinator |
|
manuel.suarez@urv.cat |
||||||||||||||||
| Lecturers |
|
|||||||||||||||||
| Web | ||||||||||||||||||
| General description and relevant information | Subject taught by the URV. Know the major physico-chemical modifications of food processing and food matrix-nutrients interactions. | |||||||||||||||||
| ||||||||||||||||||
| (*)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. | ||||||||||||||||||
