Learning objectives
- - -
NUTRITIONAL INNOVATION IN BAKERY AND CONFECTIONARY PRODUCTS
cod. 1008699
Academic year 2020/21
2° year of course - First semester
2° year of course - First semester
- Professor
- Franco ANTONIAZZI
- Academic discipline
- Chimica e biotecnologia delle fermentazioni (CHIM/11)
- Field
- A scelta dello studente
- Type of training activity
- Student's choice
20 hours
of face-to-face activities
of face-to-face activities
2 credits
hub:
course unit
in ENGLISH
in ENGLISH