> Legend 
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| Annual block | ||||||||
| 1 | 2 | |||||||
LBRAL2103
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Food chemistry | Sonia Collin | 30h+22.5h | 5 credits | 1q | x | ||
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LBRAL2104
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Food microbiology | Jacques Mahillon | 30h+22.5h | 5 credits | 2q | x | ||
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LBRAL2201A
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Food technology (partim) | Iwona Cybulska (coord.) , Axel Kather | 52.5h | 5 credits | 2q | x | x | |
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Courses to be chosen for 15 credits minimum amongst the following list:
Students doing the traineeship will take only 10 credits instead of 15 credits amongst the suggested list. |
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LBRAL2102
|
Physiological and nutritional biochemistry | Cathy Debier , Yvan Larondelle (coord.) | 52.5h | 5 credits | 1q | x | ||
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LBRTE2201
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Human and environmental toxicology | Cathy Debier (coord.) , Philippe Hantson | 45h+7.5h | 5 credits | 1q | x | x | |
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LBRAS2302
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Chimie du houblon et technologies associées | Sonia Collin | 30h+30h | 5 credits | 1q | x | x | |
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LBRAS2303
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Hop Chemistry and Technology for wort boilong and dry-hopping | Pablo Alvarez Costales , Stephan Declerck (coord.) , Marc Maudoux | 30h+15h | 4 credits | 1q | x | x | |
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LBRAS2304
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Qualités organoleptiques et microbiologiques de la bière et du vin | Sonia Collin (coord.) , Marc Maudoux | 15h+30h | 4 credits | 1q | x | x | |
Science, Technology and Food Quality (Option 1C) [30.0]
birc2m 2017-2018 Louvain-la-Neuve
