Search result: Course units in Spring Semester 2019

Food Science Master Information
Food Biotechnology
752-5102-00LFood Fermentation BiotechnologyW3 credits2VC. Lacroix, C. Schwab, M. Stevens
752-5106-00LMeat Technology Restricted registration - show details
Number of participants limited to 40

Prerequisite: Participation in "Quality of Products of Animal Origin" (751-7800-00L, course regularly offered during the spring semester).
W1 credit1GM. Kreuzer, W.‑D. Henkel
751-7800-00LQuality of Products of Animal Origin Information W2 credits2GM. Kreuzer, K. Giller, M. Terranova
  •  Page  1  of  1