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
MGT-203: Sustainable entrepreneurshipThis class is designed for Bachelor students who want to understand the interrelated economic, social and ecological challenges society is facing, and who want to acquire the knowledge and skills to r
PHYS-468: Physics of lifeLife has emerged on our planet from physical principles such as molecular self-organization, thermodynamics, stochastics and iterative refinement. This course will introduce the physical methods to st
HUM-249: Competing with ChinaLe cours sensibilise les étudiant·e·s aux implications de l'émergence de la Chine comme puissance économique et technologique en portant une réflexion critique sur les défis posés par cette transition
ENG-618: Biomass conversionThe learning outcomes are to get to know the biomass ressources and its characteristics; study of biomass conversion pathways and study of process flow-sheets; establish the flow diagram of an industr
HUM-471: Economic growth and sustainability IThis course examines growth from various angles: economic growth, growth in the use of resources, need for growth, limits to growth, sustainable growth, and, if time permits, population growth and gro
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 & He
CIVIL-211: GeologyLes ingénieurs civils exercent leurs activités en constante interaction avec le sous-sol.
Le cours de géologie donne aux étudiants les bases en Géosciences nécessaires à une ingénierie bien intégrée d
PHYS-101(a): General physics : mechanicsLe but du cours de physique générale est de donner à l'étudiant les notions de base nécessaires à la compréhension des phénomènes physiques. L'objectif est atteint lorsque l'étudiant est capable de pr
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 miné
