Food Fermentation 6.00 1MO Enzymology for Food and Biorefinery 6.00 5MO Product and Process Design 12.00 6WD Applied Biocatalysis 6.00 1AF Sustainable Food and Bioprocessing 6.00 4WD Bioreactor Design 6.00 5AF Advanced Fermentation Science 6.00 5AF Advanced Food Microbiology 6.00 3WD Advanced Food Chemistry 6.00 4WD Advanced Management and Marketing 6.00 3WD Advanced Business Strategy/Case Studies Management 6.00 5AF Supply Chain Management 6.00 2MO, 4WD New Venture Creation: from Idea to Business Plan 6.00 5MO Technology, Innovation and Strategy 6.00 5MO Food Structuring 6.00 1AF Food Ingredient Functionality 6.00 1MO Advanced Food Physics 6.00 2AF Product Properties and Consumer Wishes 6.00 2AF Predicting Food Quality 6.00 5MO Transfer Processes 6.00 2AF Food Law 6.00 2MO Food Quality Management Research Principles I 6.00 4WD Sensory Perception and Consumer Preference 6.00 5AF Principles of Sensory Science 6.00 1AF Advanced Biochemical Analysis of 6.00 5AF Molecular Gastronomy 6.00 1AF Advanced Molecular Gastronomy 6.00 3WD Dairy Chemistry and Physics 6.00 1AF Food Components and Health 6.00 2MO
Food Fermentation 6.00 1MO Enzymology for Food and Biorefinery 6.00 5MO Product and Process Design 12.00 6WD Applied Biocatalysis 6.00 1AF Sustainable Food and Bioprocessing 6.00 4WD Bioreactor Design 6.00 5AF Advanced Fermentation Science 6.00 5AF Advanced Food Microbiology 6.00 3WD Advanced Food Chemistry 6.00 4WD Advanced Management and Marketing 6.00 3WD Advanced Business Strategy/Case Studies Management 6.00 5AF Supply Chain Management 6.00 2MO, 4WD New Venture Creation: from Idea to Business Plan 6.00 5MO Technology, Innovation and Strategy 6.00 5MO Food Structuring 6.00 1AF Food Ingredient Functionality 6.00 1MO Advanced Food Physics 6.00 2AF Product Properties and Consumer Wishes 6.00 2AF Predicting Food Quality 6.00 5MO Transfer Processes 6.00 2AF Food Law 6.00 2MO Food Quality Management Research Principles I 6.00 4WD Sensory Perception and Consumer Preference 6.00 5AF Principles of Sensory Science 6.00 1AF Advanced Biochemical Analysis of 6.00 5AF Molecular Gastronomy 6.00 1AF Advanced Molecular Gastronomy 6.00 3WD Dairy Chemistry and Physics 6.00 1AF Food Components and Health 6.00 2MO
1664310_courses-in-english-at-wageningen-university-2017-2018.docx