| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FOOD BIOCHEMISTRY |
 
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| IDENTIFYING DATA | 2023_24 | |||||||||||||||||
| Subject (*) | FOOD BIOCHEMISTRY | Code | 19204212 | |||||||||||||||
| Study programme |
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Cycle | 1st | |||||||||||||||
| Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
| 6 | Optional | Fourth | 1Q |
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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 enrique.calvo@urv.cat |
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| Lecturers |
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| Web | http://www.sre.urv.cat | |||||||||||||||||
| General description and relevant information |
Different types of foods (characteristics, composition), food safety (toxicity, contamination, allergens), traceability of foods. Subject taught in spanish or catalan depending on the teacher. English support will be provided to those Erasmus students that need it. |
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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. | ||||||||||||||||||
