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  1. Courses
  2. Agricultural, Environmental and Food Sciences
  3. Previous years
  4. 2019/20
  5. Master in Food Sciences for Innovation and Authenticity

Master in Food Sciences for Innovation and Authenticity

food processing equipment - 2019/20
Starter and functional microbes for innovation, authenticity and healthy status - The food - human axis for driving the gut microbiome - 2019/20
Starter and functional microbes for innovation, authenticity and healthy status - The natural microbial starters for innovation and authenticity - 2019/20
Fermentations as tools for making traditional and innovative foods and beverages - 2019/20
Sensors and biosensors for food processing - 2019/20
Informatics for Big Data - 2019/20
Food chemistry - 2019/20
Cocoa and coffee fermentations - 2019/20
Reaction kinetics in food processing - 2019/20
Innovation and authenticity in food processing - Innovation and authenticity for winery products - 2019/20
Chemometric approaches to study the chemical and sensory markers of food processing - 2019/20
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