Перейти к основному содержанию
ISEKI-Food E-learning
  • Русский ‎(ru)‎
    • Deutsch ‎(de)‎
    • English ‎(en)‎
    • Español - Internacional ‎(es)‎
    • Français ‎(fr)‎
    • Indonesian ‎(id)‎
    • Italiano ‎(it)‎
    • Português - Portugal ‎(pt)‎
    • Thai ‎(th)‎
    • Türkçe ‎(tr)‎
    • Vietnamese ‎(vi)‎
    • Ελληνικά ‎(el)‎
    • Русский ‎(ru)‎
  • Вы не вошли в систему (Вход)
Путь к странице
  • В начало / ►
  • Курсы / ►
  • Connect4Action / ►
  • Courses for Young Academics / ►
  • Key elements of consumer science for food scientis... / ►
  • Описание

Key elements of consumer science for food scientists (academic training)

  • Teacher: Beth Clark
  • Teacher: Arnout Fischer

Пропустить Навигация

Навигация

  • В начало

    • ФорумSite news

    • Курсы

      • Connect4Action

        • Courses for Industry Professionals

        • Courses for Young Academics

          • Some definitions related to communication during t...

          • Challenges for internal communication during the i...

          • Methods and practices for ensuring external commun...

          • Communicating risks and benefits to the consumer (...

          • Recommendations for improving communication (acade...

          • Case Studies (academic training)

          • Early Signaling Guide "Creating awareness and sens...

          • Key elements of consumer science for food scientis...

          • Key elements of food science and technology for so...

      • European FooD-Study & Training Alliance

      • SEA-ABT (South East Asian Academy for Beverage Tec...

      • SMARTCHAIN

        • Innovation and Solution-based Multi-actor Workshops

      • POSTHARVEST

Connect4Action E-learning is an activity of the Connect4Action project.

Вы не вошли в систему (Вход)
Consumer science for food scientists (ac)
Data retention summary
Get the mobile app