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  1. Kurse
  2. Agricultural, Environmental and Food Sciences
  3. Previous years
  4. 2021/22
  5. Master in Food Sciences for Innovation and Authenticity

Master in Food Sciences for Innovation and Authenticity

The food - human axis for driving the gut microbiome - 2021/22 - 44706B
The food - human axis for driving the gut microbiome - 2021/22 - 44706B
Fermentations as tools for making traditional and innovative foods and beverages - 2021/22 - 44701
Environmental chemistry towards food processing - 2021/22 - 44702
Molecular Techniques in Food Technologies: from Biotechnology to Authenticity - 2021/22 - 44725
The natural microbial starters for innovation and authenticity - 2021/22 - 44706A
Cocoa and coffee fermentations - 2021/22 - 44726
Innovation and authenticity for winery products - 2021/22 - 44700B
Innovation and authenticity for winery products - 2021/22 - 44700B
Unit operations in food processing - 2021/22 - 44700A
Sensors and biosensors for food processing - 2021/22 - 44710
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