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Malt Biochemistry and Technology | Catherine Liégeois (coord.) | , Julien Slabbinck30h+15h | 4 credits | q1 | ||||||||||||||||||||
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Chimie du houblon et technologies associées | Sonia Collin | 30h+30h | 5 credits | q1 | ||||||||||||||||||||
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Hop Chemistry and Technology for wort boilong and dry-hopping | Pablo Alvarez Costales | , Stephan Declerck (coord.) , Marc Maudoux30h+15h | 4 credits | q1 | ||||||||||||||||||||
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Qualités organoleptiques et microbiologiques de la bière et du vin | Sonia Collin (coord.) | , Marc Maudoux15h+30h | 4 credits | q1 | ||||||||||||||||||||
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Questions spéciales de brasserie | Sonia Collin (coord.) | , Nicolas Declercq , Marc Maudoux45h | 5 credits | q1 | ||||||||||||||||||||
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Stage-mémoire | 27 credits | |||||||||||||||||||||||
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Food Chemistry | Sonia Collin | 30h | 3 credits | q1 | ||||||||||||||||||||
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This list is not exhaustive. Students can propose to follow another course to the academic coordinator.
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Food microbiology | Jacques Mahillon | 30h+22.5h | 5 credits | q2 | ||||||||||||||||||||
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Technological quality control | Vincent Baeten | 30h | 3 credits | q1 | ||||||||||||||||||||
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Surface and colloid chemistry | Christine Dupont | 30h | 3 credits | q2 | ||||||||||||||||||||
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Physiological and nutritional biochemistry | Cathy Debier | , Yvan Larondelle (coord.)37.5h+0h | 5 credits | q1 |