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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 sciences, formulation
Food, nutrition and human health (3)
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Management, innovation, performances of enterprises (marketing, economics, management, etc.) (1)
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Modelling, applied mathematics, bioinformatics, Big Data (1)
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Transformations, processes, industrial management (1)
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Viticulture, oenology (1)
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Modules de formation (4)
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Thematique
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L'Institut Agro Dijon (1)
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Niveau d'entrée
Bac + 2 (1)
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Bac + 2 (concours) (1)
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