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Detailed Program [60.0]LBRAL2103A Food ChemistryLBRAS2301 Malt Biochemistry and Technology
FR
q1 30h+15h 4 creditsTeacher(s):
> Pablo Alvarez Costales
> Sonia Collin (coord.)
> Charles Nouwen
FR
q1 30h+15h 4 creditsTeacher(s):
> Pablo Alvarez Costales
> Stephan Declerck (coord.)
> Charles Nouwen
LBRAS2305 Questions spéciales de brasserieLBRAS2310 Stage-mémoireFR
q1+q2 27 credits
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.LBIR1346 Surface and colloid chemistryFR
q2 30h 3 creditsTeacher(s):
> Christine Dupont (coord.)
> Aurélien vander Straeten (compensates Christine Dupont)
EN
q1 37.5h+0h 5 credits > French-friendlyTeacher(s):
> Cathy Debier
> Emeline Dierge (compensates Yvan Larondelle)
> Yvan Larondelle (coord.)
LBRAL2104 Food microbiologyLBRAL2202 Technological quality control