TeSP - Qualidade Alimentar
5 ECTS; 2º Ano, 1º Semestre, 30,0 PL + 30,0 TP

Lecturer

Prerequisites

Objectives

Program

Evaluation Methodology

Bibliography
- Ceirwyn, J. (2013). Analytical Chemistry of Foods. London: Springer
- Kilcast, D. (2013). Instrumental Assessement of Food Sensory Quality - A Pratical Guide. : Elsevier
- Gonçalves, M. (2001). Metodos Instrumentais para Analise de Soluçoes. Lisboa: Fundaçao Calouste Gulbenkian

Method of interaction

Software used in class