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FOOD SCIENCE AND TECHNOLOGY |
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| Taught in |
3rd year Laboratory and food technologySection dietetics
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| Theory |
[A] 25.0 |
| Exercises |
[B] 0.0 |
| Training and projects |
[C] 0.0 |
| Studytime |
[D] 75.0 |
| Studypoints |
[E] 3 |
| Level |
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| Credit contract? |
Unrestricted access |
| Examination contract? |
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| Language of instruction |
Dutch |
| Lecturer |
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| Reference |
GGLVTV03A00152 |
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Key words
Food science and Technology
Objectives
Topics
Prerequisites
Final Objectives
Materials used
Study costs
Study guidance
Teaching Methods
Assessment
Lecturer(s)
René HAMERLINCK
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