NUT 2103 Laboratory Techniques in Food Sciences
3 crédits
Nutrition et aliments
Faculte des sciences de la sante
Exposure to laboratory equipment and techniques common in the food industry. Basics of Good Laboratory Practices (GLP) as well as the principles behind various instruments that are commonly used in food industry and academic research in food sciences.
Volet:
Laboratoire
Cours magistral
Terme proposées précédemment:
Automne
Équivalent Français: