ENG-436: Food biotechnologyThe course will deliver basic knowledge on the principles of food fermentation and enzyme technology. The course will also present benefits that food biotechnology can bring in terms of Nutrition & Health and Sustainability. ...
ENG-435: Chemistry of food processesThe course will deliver basic knowledge on the principles of food processing and chemical changes occurring during food manufacturing. Specific thermal processes related to transformation of food raw materials will be described along with benefits and chal ...
BIO-498: Entrepreneurship in food & nutrition scienceStudents will learn how nutrition science & food technology is applied to develop food products & diets to optimize health. Examples & case studies will cover novel food technologies, nutrition research on diet, macronutrients & bioactive ingredients, and ...
AR-597(a): Superstudio AThis Superstudio will study the history of the villa by focusing on 30 case studies, from antiquity to the last century. The aim of this study is to understand through the architecture of the villa the most quintessential tropes of architecture: form, poli ...
ENG-410: Energy supply, economics and transitionThis course examines energy systems from various angles: available resources, how they can be combined or substituted, their private and social costs, whether they can meet the energy demand, and how the transition to a renewable energy system can be foste ...
ENG-433: Food chemistryPrésentation des propriétés, de la fonctionnalité et des réactions spécifiques des constituants principaux des denrées alimentaires : eau, lipides, hydrates de carbone, protéines, vitamines, sels minéraux, additifs et substances toxiques. ...
HUM-445: Contemporary Japan IIIntroduction to the culture of Japan - its thought and way of life - designed to foster future study of the archipelago. It elucidates the specificities of a Japanese identity that is imbued with both tradition and openness to innovation, for creating sus ...
HUM-120(a): Sustainable Food: production, health & societyLe cours présente divers enjeux liés à l'alimentation durable: production, sécurité alimentaire, nutrition et santé, enjeux
sociaux et culturels.
L'approche interdisciplinaire intègre les SHS et les sciences de l'ingénieur et initie au travail de
groupe et ...
HUM-120(b): Sustainable Food: production, health & societyLe cours présente les enjeux liés à l'alimentation: production durable, sécurité alimentaire, sécurité sanitaire et liens entre alimentation et santé. L'approche interdisciplinaire intègre les SHS et les sciences de l'ingénieur et initie au travail de grou ...
AR-401(af): Studio MA1 (Tsuneyama)Urban Wild Ecology / Production and Decomposition Urbanism / FOOD studio examines urban collective housing integrating a self-sustaining cycle of food, from production to disposal. A highly contextualized and food-centered approach will lead the design of ...
AR-301(af): Studio BA5 (Tsuneyama)Urban Wild Ecology / Production and Decomposition Urbanism / FOOD studio examines urban collective housing integrating a self-sustaining cycle of food, from production to disposal. A highly contextualized and food-centered approach will lead the design of ...
AR-302(af): Studio BA6 (Tsuneyama)Urban Wild Ecology / Production and Decomposition Urbanism / SOIL studio focuses on earth-conscious construction methods and materials that return to the soil. A radical vision will be sought to incorporate a comprehensive, self-sustaining system of the ma ...
AR-402(af): Studio MA2 (Tsuneyama)Urban Wild Ecology / Production and Decomposition Urbanism / SOIL studio focuses on earth-conscious construction methods and materials that return to the soil. A radical vision will be sought to incorporate a comprehensive, self-sustaining system of the ma ...
