| Educational guide Faculty of Chemistry |
english |
| Nutrition and Metabolism (2012) |
 Subjects |
| SENSORY ANALYSIS OF FOOD |
 
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| IDENTIFYING DATA | 2019_20 | |||||||||||||||||
| Subject (*) | SENSORY ANALYSIS OF FOOD | Code | 13675241 | |||||||||||||||
| Study programme |
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Cycle | 2nd | |||||||||||||||
| Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
| 3 | Optional | |||||||||||||||||
| Modality and teaching language | See working groups | |||||||||||||||||
| Prerequisites | ||||||||||||||||||
| Department | Biochemistry and Biotechnology |
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| Coordinator |
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montserrat.riu@urv.cat mariaelvira.lopez@urv.cat franciscaisabel.bravo@urv.cat |
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| Lecturers |
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| Web | http://www.ub.edu/grad/plae/AccesInformePD?curs=2019&codiGiga=569320&idioma=CAT&recurs=publicacio | |||||||||||||||||
| General description and relevant information | Subject taught by the URV. Introduce the student to food assessment techniques through the senses and give these scientific validity. | |||||||||||||||||
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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. | ||||||||||||||||||
