| Educational guide Faculty of Chemistry |
english |
| Nutrition and Metabolism (2012) |
 Subjects |
| CHEMOINFORMATICS APPLIED TO THE DESIGN OF FUNCTIONAL FOODS |
 
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| IDENTIFYING DATA | 2017_18 | |||||||||||||||||
| Subject (*) | CHEMOINFORMATICS APPLIED TO THE DESIGN OF FUNCTIONAL FOODS | Code | 13675237 | |||||||||||||||
| 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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gerard.pujadas@urv.cat |
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| Lecturers |
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| Web | http://moodle.urv.cat | |||||||||||||||||
| General description and relevant information | The aim of this subject is to provide the student with the theoretical and practical foundations needed to identify natural molecules that present a certain bioactivity (e.g. anti-inflammatories, anti-diabetics, etc.) and that could be used to design new functional foods. | |||||||||||||||||
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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. | ||||||||||||||||||
