Note from June 29, 2020
Although we do not yet know how long the social distancing related to the Covid-19 pandemic will last, and regardless of the changes that had to be made in the evaluation of the June 2020 session in relation to what is provided for in this learning unit description, new learnig unit evaluation methods may still be adopted by the teachers; details of these methods have been - or will be - communicated to the students by the teachers, as soon as possible.
Although we do not yet know how long the social distancing related to the Covid-19 pandemic will last, and regardless of the changes that had to be made in the evaluation of the June 2020 session in relation to what is provided for in this learning unit description, new learnig unit evaluation methods may still be adopted by the teachers; details of these methods have been - or will be - communicated to the students by the teachers, as soon as possible.
4 credits
30.0 h
Q1
Teacher(s)
Bindels Laure; de Timary Philippe; Debier Cathy; Delzenne Nathalie (coordinator); Everard Amandine; Smets Françoise;
Language
French
Main themes
The lectures illustrate the biological mechanisms (at the molecular, cellular and systemic levels) of toxicological risk associated with food, drinks and dietary habits
Faculty or entity
FASB
