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Thesis Activity
COD.
1006584
DEGREE:
FOOD SCIENCE AND TECHNOLOGY
TYPE OF COURSE:
Other
ACADEMIC YEAR:
2017/2018
YEAR OF STUDY:
2
SEMESTER:
Second semester
NUMBER OF CREDITS:
22
CONTACT HOURS:
220
INDIVIDUAL WORK HOURS:
330
OTHER COURSES
YEAR: 1
Analytical Chemistry
APPLIED BIOCHEMISTRY
APPLIED BIOCHEMISTRY
APPLIED HUMAN NUTRITION
Food Chemistry
Food Chemistry
Food Industry Management
Food Industry Management
INDUSTRIAL AND PREDICTIVE MICROBIOLOGY
INDUSTRIAL AND PREDICTIVE MICROBIOLOGY
INDUSTRIAL MICROBIOLOGY
INDUSTRIAL MICROBIOLOGY
NATURAL ORGANIC SUBSTANCES IN FOOD
PHYSICAL CHEMISTRY OF FOOD
PREDICTIVE MICROBIOLOGY
PREDICTIVE MICROBIOLOGY
STRUCTURE AND PROPERTIES 'NATURAL FOODS
STRUCTURE AND PROPERTIES 'NATURAL FOODS
YEAR: 2
CHEK ACTIVITIES CHOSEN BY THE STUDENT
CHEK ACTIVITIES CHOSEN BY THE STUDENT
Complementary activity for outcoming Erasmus Students 3
Complementary activity for outcoming Erasmus Students 4
Dairy microbiology
DESIGN METHODOLOGIES OF FOOD PROCESSES
DESIGN METHODOLOGIES OF FOOD PROCESSES
Energetics
Energetics
ENGLISH FOR FOOD SCIENCE
FINAL EXAM
FOOD PRODUCT DESIGN METHODOLOGIES
FOOD PRODUCT DESIGN METHODOLOGIES
Genetic improvement and foods of animal origin
INTERNSHIP AT EXTERNAL STRUCTURE
INTERNSHIP AT EXTERNAL STRUCTURE
INTERNSHIP AT THE STRUCTURE OF THE UNIVERSITY
INTERNSHIP AT THE STRUCTURE OF THE UNIVERSITY
INTERNSHIP IN INTERNATIONAL MOBILITY
INTERNSHIP IN INTERNATIONAL MOBILITY
MOLECULAR MODELING
NUCLEAR MAGNETIC RESONANCE APPLIED TO FOOD SCIENCE
NUTRITION AND HEALTH
Parmigiano Reggiano Cheese
TECHNOLOGY OF AGRI-FOOD PRODUCT CONDITION AND DISTRIBUTION
Thesis Activity
Xenobiotics in Food