(in Polish) Project Work in Sensory Science Importance of Sensory Characteristics in the Acceptability of Insect-Based Foods. ( AA)
General data
Course ID: | 2600-MFS-AA-PRiSS |
Erasmus code / ISCED: | (unknown) / (unknown) |
Course title: | (unknown) |
Name in Polish: | Project Work in Sensory Science Importance of Sensory Characteristics in the Acceptability of Insect-Based Foods. ( AA) |
Organizational unit: | Faculty of Management |
Course groups: |
(in Polish) Przedmioty dla studentów Master in Food Systems - 2 rok, zima |
ECTS credit allocation (and other scores): |
5.00
|
Language: | (unknown) |
Type of course: | obligatory courses |
Classes in period "Winter semester 2023/24" (past)
Time span: | 2023-10-01 - 2024-01-28 |
Navigate to timetable
MO TU W TH FR |
Type of class: |
Lecture
|
|
Coordinators: | Agnieszka Wiśniewska | |
Group instructors: | (unknown) | |
Students list: | (inaccessible to you) | |
Examination: | Pass/fail or grading | |
Type of course: | obligatory courses |
Course descriptions are protected by copyright.
Copyright by University of Warsaw.
Copyright by University of Warsaw.