Advanced module in Science, Technology and Food Quality [20.0]

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MandatoryOptional
Courses not taught this academic yearPeriodic courses not taught this academic year
Periodic courses taught this academic yearTwo year courses
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To follow this module, it is recommand to have followed the option 1A Science, Technology and Food Quality
Mandatory BRAL2202

Technological and statistical quality control  (in French) Bernadette Govaerts, Marc Meurens (coord.)45h 4credits 1q  x
Mandatory BRAL2203

Biochemistry of bacterial fermentations  (in French) Michel Ghislain, Yvan Larondelle (coord.)15h + 15h 3credits 1q  x

MandatoryCours au choix en 2ème année de master pour minimum 13 crédits parmi les intitulés suivants :
Optional BRAL2101

Beer organoleptic and microbiological quality  (in French) Sonia Collin, Marc Maudoux30h + 22.5h 5credits 2q  x
Optional BRAL2105

Brewing biochemistry  (in French) Sonia Collin, Laurence, Marie-Paul Gijs, Laurent Mélotte30h + 22.5h 5credits 1q  x
Optional BRAL2106

Brewing biochemistry  (in French) Sonia Collin30h + 22.5h 5credits 1q  x
Optional BRAI2206

Technology and processing of animal products  (in French) Michel Focant (coord.), Pierre Stassart30h + 15h 4credits 1q  x
Optional BIRC2108

Biochemical and Microbial Engineering  (in French) Spyridon Agathos30h + 22.5h 5credits 2q  x
Optional BIRE2105

Water and soil quality  (in French) Patrick Gerin (coord.), Henri Halen, Xavier Rollin22.5h + 7.5h 3credits 2q  x
Optional BREF2101

Fish farming  (in French) Xavier Rollin30h 3credits 1q  x
Optional BRMC2202

Cell culture technology  (in French) Marc Boutry (coord.), Claude Remacle, Yves-Jacques Schneider30h 3credits 1q  x
 
| 11/02/2009 |