Adapting culinary practice and brewing technology to food allergies
Consumers today focus increasingly on the re-lationship between diet, health and lifestyle and on the role of nutrition and dietary restrictions in their lives. In that context, healthy food is in in-creasing demand.
- Program taught in english
- Training site : UniLaSalle – Beauvais, France & Ghent University, Belgium
- Dates : Monday, June 17 – Friday, July 05, 2019
- Equivalent of 6 US credits (12 ECTS)