2024-2025 / RCER0039-1

University certificate in flavourings in foodstuffs and innovation

Duration

42h Th

Number of credits

 University certificate in food flavourings and innovation10 crédits 

Lecturer

Christophe Blecker, Marie-Laure Fauconnier, Dorothée Goffin

Language(s) of instruction

French language

Organisation and examination

Teaching in the second semester

Schedule

Schedule online

Units courses prerequisite and corequisite

Prerequisite or corequisite units are presented within each program

Learning unit contents

See french version

Learning outcomes of the learning unit

Prerequisite knowledge and skills

Planned learning activities and teaching methods

Mode of delivery (face to face, distance learning, hybrid learning)

Course materials and recommended or required readings

Any session :

- In-person

written exam ( open-ended questions )

- Remote

written work

- If evaluation in "hybrid"

preferred remote

Work placement(s)

Organisational remarks and main changes to the course

Contacts

Association of one or more MOOCs