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  1. Courses
  2. Agricultural, Environmental and Food Sciences
  3. Previous years
  4. 2020/21
  5. Master in Food Sciences for Innovation and Authenticity

Master in Food Sciences for Innovation and Authenticity

The natural microbial starters for innovation and authenticity - 2020/21 - 44706A
Food chemistry - 2020/21 - 44705
Innovation and authenticity in food processing - Innovation and authenticity for winery products - 2020/21 - 44700B
Starter and functional microbes for innovation, authenticity and healthy status - The food - human axis for driving the gut microbiome - 2020/21 - 44706B
Fermentations as tools for making traditional and innovative foods and beverages - 2020/21 - 44701
Innovation and authenticity in food processing - Innovation and authenticity for winery products - 2020/21 - 44700B
Starter and functional microbes for innovation, authenticity and healthy status - The natural microbial starters for innovation and authenticity - 2020/21 - 44706A
Starter and functional microbes for innovation, authenticity and healthy status - The natural microbial starters for innovation and authenticity - 2020/21 - 44706A
Cocoa and coffee fermentations - 2020/21 - 44726
Sensors and biosensors for food processing - 2020/21 - 44710
Fermentations as tools for making traditional and innovative foods and beverages - 2020/21 - 44701
Fermentations as tools for making traditional and innovative foods and beverages - 2020/21 - 44701
Starter and functional microbes for innovation, authenticity and healthy status - The food - human axis for driving the gut microbiome - 2020/21 - 44706B
Starter and functional microbes for innovation, authenticity and healthy status - The food - human axis for driving the gut microbiome - 2020/21 - 44706B
Innovation and authenticity in food processing - Unit operations in food processing - 2020/21 - 44700A
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