004MIAIM2

Microbiologie alimentaire industrielle + TD

Microorganisme utilizes dans les fermentations industrielle fromage, laitage , boissons alcoolisés, conserves de legumes etc..


Temps présentiel : 12 heures


Charge de travail étudiant : 20 heures


Planification
JourPeriodeSalle
Mar 06/02/201808:00 - 11:00CSM-B-RC-B3
Mer 07/02/201813:30 - 14:45CSM-E-2-E
Mer 07/02/201815:00 - 16:15CSM-E-2-E
Mar 13/02/201808:00 - 11:00CSM-B-RC-B3
Mer 14/02/201813:30 - 14:45CSM-E-2-E
Mer 14/02/201815:00 - 16:15CSM-E-2-E
Mar 20/02/201808:00 - 11:00CSM-B-RC-B3
Mer 21/02/201813:30 - 14:45CSM-E-2-E
Mer 21/02/201815:00 - 16:15CSM-E-2-E
Mar 27/02/201808:00 - 11:00CSM-B-RC-B3
Mer 28/02/201813:30 - 14:45CSM-E-2-E
Mer 28/02/201815:00 - 16:15CSM-E-2-E
Mar 06/03/201808:00 - 11:00CSM-B-RC-B3
Mer 07/03/201813:30 - 14:45CSM-E-2-E
Mer 07/03/201815:00 - 16:15CSM-E-2-E
Mar 13/03/201808:00 - 11:00CSM-B-RC-B3
Mer 14/03/201813:30 - 14:45CSM-E-2-E
Mer 14/03/201815:00 - 16:15CSM-E-2-E
Mar 20/03/201808:00 - 11:00CSM-B-RC-B3
Mer 21/03/201813:30 - 14:45CSM-E-2-E
Mer 21/03/201815:00 - 16:15CSM-E-2-E
Mar 10/04/201808:00 - 11:00CSM-B-RC-B3
Mer 11/04/201813:30 - 14:45CSM-E-2-E
Mer 11/04/201815:00 - 16:15CSM-E-2-E
Mer 18/04/201813:30 - 14:45CSM-E-2-E
Mer 18/04/201815:00 - 16:15CSM-E-2-E
Mer 25/04/201815:00 - 16:15CSM-E-2-E
Mer 02/05/201815:00 - 16:15CSM-E-2-E
Mar 08/05/201808:00 - 11:00CSM-B-RC-B3
Mer 09/05/201813:30 - 14:45CSM-E-2-E
Mer 09/05/201815:00 - 16:15CSM-E-2-E
Mar 15/05/201808:00 - 11:00CSM-B-RC-B3
Mer 16/05/201813:30 - 14:45CSM-E-2-E
Mer 16/05/201815:00 - 16:15CSM-E-2-E
Mar 22/05/201808:00 - 11:00CSM-B-RC-B3
Mer 23/05/201813:30 - 14:45CSM-E-2-E
Mer 23/05/201815:00 - 16:15CSM-E-2-E
Ce cours est proposé dans les diplômes suivants
 Master en technologie alimentaire