> Legend | |||||
LALIT3900 | Travail de fin d'études | N. | 24 credits | ||
Cours obligatoires dispensés à l'UCL - Louvain-la-Neuve | |||||
LBRAL2102 | Physiological and nutritional biochemistry | Yvan Larondelle (coord.), Yves-Jacques Schneider | 52.5h | 5 credits | 1q |
LBRAL2104 | Food microbiology | Jacques Mahillon | 30h+22.5h | 5 credits | 2q |
LBRAL2202A | Contrôle technologique et statistique de qualité: partim contrôle technologique | N. | 18h | 2 credits | 1q |
LBRAL2103F | Chimie des denrées alimentaires : Constituants alimentaires mineurs | Sonia Collin | 18h | 3 credits | 1q |
Cours obligatoires dispensés à l'ULg - Gembloux Agro BioTech | |||||
LGBLX3101 | Molecular biology methods for the analysis of foodstuffs | N. | 30h | 3 credits | 1q |
LGBLX3102 | Control of the processes in the food industry | N. | 36h | 4 credits | 1q |
LGBLX3103 | Statistical control of the processes | N. | 36h | 4 credits | 1+2q |
LGBLX3104 | Sécurité alimentaire et gestion de la qualité | N. | 36h | 4 credits | 1q |
LGBLX3105 | Food formulation and principles of sensorial analysis | N. | 24h | 3 credits | 2q |
LGBLX3106 | Additives and technological adjuncts | N. | 18h | 3 credits | 2q |