FOOD SCIENCE AND TECHNOLOGY
Lectured in
3rd year Laboratory and food technologySection dietetics
Theory
[A]
25.0
Exercises
[B]
0.0
Training and projects
[C]
0.0
Studytime
[D]
75
Studypoints
[E]
3
Level
Language of instruction
Dutch
Lecturer
An VANDENHAUTE
Reference
GGLVTV03A00152
Key words
Food science and Technology
Objectives
Topics
Prerequisites
Final Objectives
Materials used
Study costs
Study guidance
Teaching Methods
Assessment
Lecturer(s)
René HAMERLINCK
