> Legend | |||||
LBRAL2101 | Beer organoleptic and microbiological quality | Sonia Collin (coord.), Marc Maudoux | 30h+22.5h | 5 credits | 2q |
LBRAL2103 | Food chemistry | Sonia Collin | 30h+22.5h | 5 credits | 1q |
LBRAL2104 | Food microbiology | Jacques Mahillon | 30h+22.5h | 5 credits | 2q |
LBRAL2105 | Brewing biochemistry | Pablo Alvarez Costales, Stephan Declerck (coord.), Laurent Mélotte | 30h+22.5h | 5 credits | 1q |
LBRAL2106 | Brewing biochemistry | Sonia Collin | 30h+22.5h | 5 credits | 1q |
LBRAL2201A | Food technology (partim) | Axel Kather | 52.5h | 5 credits | 2q |
LBRAS3390 | Stage-mémoire | N. | 27 credits | ||
LBIRC2213A | Séminaire d'accompagnement à la recherche en brasserie | N. | 30h | 3 credits | 2q |