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juuni 11

Webinar “Biochemical, textural and functional changes in cheese during ripening”, prof Paul McSweeney

ASTRA “TUT Institutional Development Program for 2016-2022” GRADUATE SCHOOL OF

FUNCTIONAL MATERIALS AND TECHNOLOGIES (FMTDK)

 

Webinar

Guest lecture on

“Biochemical, textural and functional changes in cheese during ripening”
Prof Paul McSweeney,

University College Cork, Ireland

 

 

Date: 29.06.2020

Location: Webinar, Zoom: https://zoom.us/j/91670884300

Time: 11:00

Pre-registration: https://doodle.com/poll/gw83krefsfhct7h6

 

Discussions and consultations with FMTDK PhD students and supervisors

 

Further information: Ilona Oja Acik, ilona.oja@ttu.ee, 6203369