Study Programmes 2015-2016
Specialised master in food science and technology
| Block view of the study programme | Or | Th | Pr | Ot | Cr | ||||||||||
| Bloc 1 du programme de l'année | |||||||||||||||
| Compulsory courses | |||||||||||||||
| Methods of molecular biology in food analysis - Daniel Portetelle | Q1 | 30 | - | - | 3 | ||||||||||
| Methods of molecular biology in food analysis - Daniel Portetelle | |||||||||||||||
| Mastery of the processes in the food industries - François Bera | Q1 | 36 | - | - | 4 | ||||||||||
| Mastery of the processes in the food industries - François Bera | |||||||||||||||
| Nutritional biochemistry and human nutrients requirements - Yvan Larondelle, Y-J. Schneider | Q1 | 52 | - | - | 5 | ||||||||||
| Nutritional biochemistry and human nutrients requirements - Yvan Larondelle, Y-J. Schneider | |||||||||||||||
| Chemistry of foodstuffs: minor food components - Sonia Collin | Q1 | 18 | - | - | 3 | ||||||||||
| Chemistry of foodstuffs: minor food components - Sonia Collin | |||||||||||||||
| Food Microbiology - Jacques Mahillon | Q2 | 52 | - | - | 5 | ||||||||||
| Food Microbiology - Jacques Mahillon | |||||||||||||||
| Technology of the quality - Vincent Baeten | Q1 | 30 | - | - | 2 | ||||||||||
| Technology of the quality - Vincent Baeten | |||||||||||||||
| Food safety and quality management - Marianne Sindic | Q1 | 36 | - | - | 4 | ||||||||||
| Food safety and quality management - Marianne Sindic | |||||||||||||||
| Food formulation and sensory analysis concepts - Christophe Blecker | Q2 | 24 | - | - | 3 | ||||||||||
| Food formulation and sensory analysis concepts - Christophe Blecker | |||||||||||||||
| Additives and processing auxiliaries - Marianne Sindic | Q2 | 18 | - | - | 3 | ||||||||||
| Additives and processing auxiliaries - Marianne Sindic | |||||||||||||||
| Statistics in Natural Sciences | Q1 | 30 | - | - | 4 | ||||||||||
| Statistics in Natural Sciences | |||||||||||||||
| Final dissertation (STAL) - N... | Q2 | - | - | - | 24 | ||||||||||
| Final dissertation (STAL) - N... | |||||||||||||||