FOOD SCIENCE AND TECHNOLOGY
Lectured in
3de jaar Laboratorium- en voedingstechnologie optie voedings- en dieetkunde
Theory
[A]
25.0
Exercises
[B]
0.0
Training and projects
[C]
0.0
Studytime
[D]
75
Studypoints
[E]
3
Lecturer
An VANDENHAUTE
Co-lecturers
Reference
GGLVTV03A00152
Key words
Food science and Technology
Objectives
Prerequisites
Topics
Teaching Methods
Materials used
Study guidance
Assessment
Study costs
Lecturer(s)
René HAMERLINCK
Language
Dutch
