Xlianne17
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Complete course FCH-21806 Food Related Allergies and Intolerances
Immunological aspects Biochemical aspects Tutorials, guest lectures, exam questions
- Package deal
- • 3 items •
- FCH-21808 Biochemical aspects • Summary
- FCH-21806 Immunological aspects • Summary
- CH-21806 Guest lectures, tutorials, exam questions • Exam (elaborations)
Immunological aspects Biochemical aspects Tutorials, guest lectures, exam questions
CH-21806 Guest lectures, tutorials, exam questions
Summary Food related allergies and intolerances (FCH-21808) guest lectures, tutorials and exam questions
- Package deal
- Exam (elaborations)
- • 46 pages •
Summary Food related allergies and intolerances (FCH-21808) guest lectures, tutorials and exam questions
FCH-21806 Immunological aspects
Summary Food related allergies and intolerances (FCH-21808) Immunological aspects
- Package deal
- Summary
- • 76 pages •
Summary Food related allergies and intolerances (FCH-21808) Immunological aspects
FCH-21808 Biochemical aspects
Summary Food related allergies and intolerances (FCH-21808) Biochemical aspects
- Package deal
- Summary
- • 76 pages •
Summary Food related allergies and intolerances (FCH-21808) Biochemical aspects
Food Ingredient Functionality complete course content
Summary of Lectures and readers, including exercises and case studies
- Package deal
- • 7 items •
- Food Ingredient Functionality - Biofunctional ingredients • Summary
- Food ingredient Functionality - Rheology and gels • Summary
- Food ingredient Functionality - interactions in food • Summary
- Food ingredient Functionality - food proteins • Summary
- Food ingredient Functionality - food polysaccharides • Summary
- And more ….
Summary of Lectures and readers, including exercises and case studies
Food ingredient Functionality - cases and exercises
Summary cases and exercises of course Food Ingredient Functionality (FIF) at wur
- Package deal
- Case
- • 40 pages •
Summary cases and exercises of course Food Ingredient Functionality (FIF) at wur
Food ingredient Functionality - emulsions and foams
Summary lectures and reader Emulsions and foams of course Food Ingredient Functionality (FIF) at wur
- Package deal
- Summary
- • 24 pages •
Summary lectures and reader Emulsions and foams of course Food Ingredient Functionality (FIF) at wur
Food ingredient Functionality - food polysaccharides
Summary lectures and reader Food Polysaccharides of course Food Ingredient Functionality (FIF) at wur
- Package deal
- Summary
- • 41 pages •
Summary lectures and reader Food Polysaccharides of course Food Ingredient Functionality (FIF) at wur
Food ingredient Functionality - food proteins
Summary lectures and reader Food Proteins of course Food Ingredient Functionality (FIF) at wur
- Package deal
- Summary
- • 48 pages •
Summary lectures and reader Food Proteins of course Food Ingredient Functionality (FIF) at wur
Zuiveltechnologie - Homogeniseren, centrifugeren en standaardiseren
Zuiveltechnologie - Kristalliseren, concentreren en indampen
Zuiveltechnologie Drogen en melkpoeders
CH-21806 Guest lectures, tutorials, exam questions
FCH-21806 Immunological aspects