Università degli Studi di Parma

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DESIGN METHODOLOGIES OF FOOD PROCESSES AND FOOD PRODUCTS

ACADEMIC YEAR2021/2022
COD. 1008527
dati insegnamento: 
LANGUAGE OF INSTRUCTION: Italian
ACADEMIC YEAR: 2021/2022
YEAR OF STUDY: 2
SEMESTER: First semester
NUMBER OF CREDITS: 12
UNIT COORDINATOR: BARBANTI Davide
CONTACT HOURS: 84