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Sensory analysis I
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Caratterizzazione sensoriale degli alimenti I
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Academic year 2018/2019
- Course ID
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- Teaching staff
- Prof. Chiara Emilia Irma Cordero (Coordinator)
Dott. Daniela Ghirardello (Assistant technician) - Modular course
- Year
- 1st year
- Type
- Basic
- Credits/Recognition
- 1
- Course disciplinary sector (SSD)
- AGR/15 - scienze e tecnologie alimentari
- Delivery
- Formal authority
- Language
- English
- Attendance
- Obligatory
- Type of examination
- Written and oral (optional)
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Sommario del corso
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Course objectives
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Results of learning outcomes
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Course delivery
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Learning assessment methods
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Program
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Suggested readings and bibliography
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Class schedule
Content-type: text/html; charset=UTF-8This module is not available - Master di II livello in "Innovation in Food Science and Technology – Michele Ferrero" - Università degli Studi di Torino Vai al contenuto principaleThis module is not available
The Application 'lezioni' is not available.
For more information contact portale-supporto@unito.it- Oggetto:
Note
Module Lecturer - Prof. Dr. Peter SCHIEBERLE - German Research Centre for Food Chemistry , Leibniz Institut - Professor for food chemistry at the at the Technical University of Munich
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