| Educational guide School of Chemical Engineering |
english |
| Double degree in Chemical Engineering and Food Bioprocess Technology (2019) |
 Subjects |
| FUNDAMENTALS OF FOOD MICROBIOLOGY |
 
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| IDENTIFYING DATA | 2023_24 | |||||||||||||||||
| Subject (*) | FUNDAMENTALS OF FOOD MICROBIOLOGY | Code | 20904129 | |||||||||||||||
| Study programme |
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Cycle | 1st | |||||||||||||||
| Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
| 6 | Compulsory | Fourth | 2Q |
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| Modality and teaching language | See working groups | |||||||||||||||||
| Prerequisites | ||||||||||||||||||
| Department | Basic Medical Sciences |
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| Coordinator |
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jose.cano@urv.cat albertomiguel.stchigel@urv.cat javier.capilla@urv.cat oscar.villuendas@urv.cat goretti.virgili@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. | ||||||||||||||||||
