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MOOC ProtéiNNOV : Protéines végétales et Innovation
Formation
A distance
,
Rythme de la formation
3-4h de travail par semaine
Niveau d'entrée
Bac + 2
Bac + 2 (concours)
FR
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Food, nutrition and human health
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Food sciences, formulation
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Biochemistry, fundamental biology, microbiology, biotechnology
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Plant sciences and production, plant health horticulture
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Regions and stakeholders, regional development, land-use planning
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Transformations, processes, industrial management
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