Submitted by Katharina Stollewerk on
Organisation:
BOKU
Description:
This study programme focusses on the analysis of different resources (plant, meat, microbiologcal) and how they are processed for food production using technological principles of the natural and engineering sciences, and modern methods for food production. This process of production is examined from ethical, ecological, nutritional and health perspectives.
Keywords:
Course type:
EQF:
7
Credits:
120
Website:
Data:
Wednesday, 11 August, 2021
Country:
Language:
Professional Profile/Skills:
Certification:
Dipl.-Ing.
Type of training:
Initial
Online:
No
Lenght:
2 years