> Legend 
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LBRAS2301
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Malt Biochemistry and Technology | Catherine Liégeois (coord.) , Julien Slabbinck | 30h+15h | 4 credits | 1q |
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LBRAS2302
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Chimie du houblon et technologies associées | Sonia Collin | 30h+30h | 5 credits | 1q |
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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 |
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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 |
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LBRAS2305
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Questions spéciales de brasserie | Sonia Collin (coord.) , Nicolas Declercq , Marc Maudoux | 45h | 5 credits | 1q |
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LBRAS2310
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Stage-mémoire | 27 credits | |||
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LBRAL2103A
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Food Chemistry | Sonia Collin | 30h | 3 credits | 1q |
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Courses to chosen for 8 credits amongst the following list:
This list is not exhaustive. Students can propose to follow another course to the academic coordinator. |
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LBRAL2104
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Food microbiology | Jacques Mahillon | 30h+22.5h | 5 credits | 2q |
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LBRAL2202
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Technological quality control | Vincent Baeten | 30h | 3 credits | 1q |
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LBIR1346
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Surface and colloid chemistry | Christine Dupont | 30h | 3 credits | 2q |
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LBRAL2102
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Physiological and nutritional biochemistry | Cathy Debier , Yvan Larondelle (coord.) | 45h | 5 credits | 1q |
Detailed Program [60.0]
bras2mc 2019-2020 Louvain-la-Neuve
