REOLOGIE EN TEXTUURANALYSE
Taught in
1st year Master in Food Industry - Main Subject: Food technology
Theory
[A]
12.0
Exercises
[B]
12.0
Training and projects
[C]
0.0
Studytime
[D]
90.0
Studypoints
[E]
3
Level
specialized
Credit contract?
Unrestricted access
Examination contract?
Access denied
Language of instruction
Dutch
Lecturer
Ingrid De Leyn
Reference
BMVDIV01A00002
Key words
Objectives
Topics
Prerequisites
Final Objectives
Materials used
::Click here for additional information::
Study costs
Study guidance
Teaching Methods
Assessment
Lecturer(s)
