| Educational guide Faculty of Chemistry |
english |
| Nutrition and Metabolism (2012) |
 Subjects |
| TECHNOLOGICAL ASPECTS OF FOOD COMPONENTS |
 
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| IDENTIFYING DATA | 2021_22 | |||||||||||||||||
| Subject (*) | TECHNOLOGICAL ASPECTS OF FOOD COMPONENTS | Code | 13675233 | |||||||||||||||
| Study programme |
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Cycle | 2nd | |||||||||||||||
| Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
| 3 | Optional | AN |
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| Modality and teaching language | See working groups | |||||||||||||||||
| Prerequisites | ||||||||||||||||||
| Department | Biochemistry and Biotechnology |
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| Coordinator |
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manuel.suarez@urv.cat |
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| Lecturers |
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| Web | ||||||||||||||||||
| General description and relevant information |
Subject taught by the URV. Know the major physico-chemical modifications of food processing and food matrix-nutrients interactions. In the event of a health emergency that requires
confining the population or involving mobility restrictions during this course,
the teaching activity and assessment will be adapted so that it can be carried
out remotely in accordance with the guidelines established by the relevant
bodies. If this situation occurs, the adaptations to the Moodle space of each
subject will be reported. |
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| Universitat Rovira i Virgili (URV) | ||||||||||||||||||
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| (*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation. | ||||||||||||||||||
