752-3105-00L Physiology Guided Food Structure and Process Design
| Semester | Herbstsemester 2022 |
| Dozierende | E. J. Windhab, M. Devezeaux de Lavergne, B. von der Weid, T. Wooster |
| Periodizität | jährlich wiederkehrende Veranstaltung |
| Lehrsprache | Englisch |
| Nummer | Titel | Umfang | Dozierende | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 752-3105-00 V | Physiology Guided Food Structure and Process Design Irregular course. Exact dates and time are listed at 'Lehrveranstaltungen/ courses. The dates are adjusted with the course "Selected Topics in Food Technology" (752-2003-00L). | 2 Std. |
| E. J. Windhab, M. Devezeaux de Lavergne, B. von der Weid, T. Wooster |