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FOOD SCIENCE AND TECHNOLOGY OF FOODS |
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| Lectured in |
1ste jaar Laboratorium- en voedingstechnologie, Keuze voedings- en dieetkunde
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| Theory |
[A] 75.0 |
| Exercises |
[B] 0.0 |
| Training and projects |
[C] 0.0 |
| Studytime |
[D] 145 |
| Studypoints |
[E] 5 |
| Lecturer |
Monique SCHERRENS
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| Co-lecturers |
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| Reference |
GGLVTX01A00389 |
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Key words
Food science and Technology of foods
Objectives
Prerequisites
Topics
Teaching Methods
Materials used
Study guidance
Assessment
Study costs
Lecturer(s)
Monique SCHERRENS
Language
Dutch
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