EXPERIMENTAL FOOD ANALYSIS
Lectured in
2nd year Laboratory and food technologySection dietetics
Theory
[A]
12.0
Exercises
[B]
68.0
Training and projects
[C]
0.0
Studytime
[D]
130
Studypoints
[E]
5
Level
Language of instruction
Dutch
Lecturer
Martine KINTS
Reference
GGLVTV02A00388
Key words
Experimental food analysis
Objectives
Topics
Prerequisites
Final Objectives
Materials used
Study costs
Study guidance
Teaching Methods
Assessment
Lecturer(s)
Martine KINTS
