| Ansvarligt institut | Institut for Fødevarevidenskab
60 % University of Gent 40 % | ||||||||||||
| Forskeruddannelsesprogram | FOOD Denmark | ||||||||||||
| Eksterne samarbejdspartnere | The course will be carried out at the University of Ghent (Ghent, Belgium) in connection with the 57th International Congress of Meat Science and Technology (ICoMST). University of Gent | ||||||||||||
| Kursusdatoer | August 3-6, 2011 | ||||||||||||
| Kursus resumé | The Ph.D. course will contributes with competences within basic and applied sciences with knowledge of muscle physiology, biology and structure, understanding of the nature of raw meat and meat processing. | ||||||||||||
| Kursustilmelding | For registration and help with accommodation please visit: http://www.icomst2011.be/ . If also attending the ICoMST Congress, please register at www.icomst2011.be. If you have any problems, please contact info@semico.be. . If not attending the ICoMST Congress, please register by sending an e-mail to rla@life.ku.dk. . The course is limited to 80 participants. | ||||||||||||
| Deadline for tilmelding | May 30, 2011 | ||||||||||||
| Pointværdi | 3 (ECTS) | ||||||||||||
| Kursustype | Ph.d.-kursus | ||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||
| Begrænset deltagerantal | 80 | ||||||||||||
| Kursusindhold | |||||||||||||
| The Ph.D. course will contributes with competences within basic and applied sciences with knowledge of muscle physiology, biology and structure, understanding of the nature of raw meat and meat processing. | |||||||||||||
| Undervisningsform | |||||||||||||
| lectures, groupwork, cases, student presentations and reports | |||||||||||||
| Målbeskrivelse | |||||||||||||
| The students get "state of the art" knowledge within the presented subjects through lectures and case work. | |||||||||||||
| Kursusansvarlig | |||||||||||||
| Rene Lametsch, rla@life.ku.dk, Institut for Fødevarevidenskab/Fødevarekemi, Tlf: 353-33483 | |||||||||||||
| Deltagerbetaling | |||||||||||||
| ?0 | |||||||||||||
| Kursus omkostninger | |||||||||||||
| ?125 | |||||||||||||
| Evalueringsform | |||||||||||||
| The student has to participate in 80% of the lectures, exercises and practical to pass the course. | |||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||
| |||||||||||||