| Educational guide School of Chemical Engineering |
english |
| Double degree in Chemical Engineering and Food Bioprocess Technology (2019) |
 Subjects |
| FUNDAMENTALS OF FOOD PRODUCTION |
 
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| IDENTIFYING DATA | 2023_24 | ||||||||||||||||||
| Subject (*) | FUNDAMENTALS OF FOOD PRODUCTION | Code | 20904128 | ||||||||||||||||
| Study programme |
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Cycle | 1st | ||||||||||||||||
| Descriptors | Credits | Type | Year | Period | Exam timetables and dates | ||||||||||||||
| 9 | Compulsory | Fourth | AN |
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| Modality and teaching language | See working groups | ||||||||||||||||||
| Prerequisites | |||||||||||||||||||
| Department | Biochemistry and Biotechnology Basic Medical Sciences Electronic, Electric and Automatic Engineering Mechanical Engineering Chemical Engineering Business Management Analytical Chemistry and Organic Chemistry |
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| Coordinator |
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montse.ferrando@urv.cat jordi.pallares@urv.cat montserrat.mestres@urv.cat jose.cano@urv.cat anton.vernet@urv.cat mahmoud.bourouis@urv.cat teresalucia.hechavarria@urv.cat silvia.delamo@urv.cat marta.sanchis@urv.cat madushikakenushi.ranasinghe@urv.cat |
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| Lecturers |
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| General description and relevant information | |||||||||||||||||||
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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. | |||||||||||||||||||
