Educational guide Faculty of Chemistry |
english |
Nutrition and Metabolism (2012) |
Subjects |
SENSORY ANALYSIS OF FOOD |
IDENTIFYING DATA | 2020_21 | |||||||||||||||||
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 | AN |
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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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anna.arola@urv.cat montserrat.riu@urv.cat mariaelvira.lopez@urv.cat |
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Lecturers |
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Web | http://www.ub.edu/grad/plae/AccesInformePD?curs=2020&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. |