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Content: [60.0]LBRAL2103A Food Chemistry
FR
q1 30h 3 credits
LBRAS2301 Malt Biochemistry and TechnologyFR
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.EN
q1 30h 2 creditsTeacher(s):
> Amandine Dumont
> Ariane Halleux
> Sandrine Meirlaen
> Anne-Julie Toubeau (coord.)
FR
q2 30h 3 credits
LBIR1346 Surface and colloid chemistryFR
q2 30h 3 creditsTeacher(s):
> Christine Dupont
> Aurélien vander Straeten (compensates Christine Dupont)
FR
q1 or q2 22.5h 3 credits
LBIRC2109A Process engineering: Unit operationsFR
q2 22.5h 3 creditsTeacher(s):
> Charles Bielders (coord.)
> Pierre Defourny
> Pierre Defourny (compensates Charles Bielders)
> Lisa Delfosse (compensates Charles Bielders)
Charles Bielders (coord.) , Pierre Defourny , Pierre Defourny (compensates Charles Bielders) , Lisa Delfosse (compensates Charles Bielders)
LBRAL2104 Food microbiologyLBRAL2202 Technological quality controlLBRPP2211 Biological control and plant healthFR
q2 37.5h+0h 4 credits > English-friendlyTeacher(s):
> Claude Bragard
> Stephan Declerck
> Anne Legrève (coord.)