Detailed Program [60.0]

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Mandatory Optional
Course not taught in 2020-2021 Periodic course not taught in 2020-2021
Periodic course taught in 2020-2021 Activity with prerequisites
Click on the course title to see detailed informations (objectives, teaching methods, evaluation...)
Mandatory LBRAS2301 Malt Biochemistry and Technology   Catherine Liégeois (coord.)
, Julien Slabbinck
30h+15h  4 credits q1
Mandatory LBRAS2302 Chimie du houblon et technologies associées   Sonia Collin
30h+30h  5 credits q1
Mandatory LBRAS2303 Hop Chemistry and Technology for wort boilong and dry-hopping   Pablo Alvarez Costales
, Stephan Declerck (coord.)
, Marc Maudoux
30h+15h  4 credits q1
Mandatory LBRAS2304 Qualités organoleptiques et microbiologiques de la bière et du vin   Sonia Collin (coord.)
, Marc Maudoux
15h+30h  4 credits q1
Mandatory LBRAS2305 Questions spéciales de brasserie   Sonia Collin (coord.)
, Nicolas Declercq
, Marc Maudoux
45h  5 credits q1
Mandatory LBRAS2310 Stage-mémoire     27 credits
Mandatory LBRAL2103A Food Chemistry   Sonia Collin
30h  3 credits q1
Mandatory 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.
Optional LBRAL2104 Food microbiology   Jacques Mahillon
30h+22.5h  5 credits q2
Optional LBRAL2202 Technological quality control   Vincent Baeten
30h  3 credits q1
Optional LBIR1346 Surface and colloid chemistry   Christine Dupont
30h  3 credits q2
Optional LBRAL2102 Physiological and nutritional biochemistry   Cathy Debier
, Yvan Larondelle (coord.)
37.5h+0h  5 credits q1