Concept
Viande rouge
Cours associés (5)
ENG-436: Food biotechnology
The 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
ME-341: Heat and mass transfer
This course covers fundamentals of heat transfer and applications to practical problems. Emphasis will be on developing a physical and analytical understanding of conductive, convective, and radiative
DH-406: Machine learning for DH
This course aims to introduce the basic principles of machine learning in the context of the digital humanities. We will cover both supervised and unsupervised learning techniques, and study and imple
ENG-410: Energy supply, economics and transition
This 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
PHYS-100: Advanced physics I (mechanics)
La Physique Générale I (avancée) couvre la mécanique du point et du solide indéformable. Apprendre la mécanique, c'est apprendre à mettre sous forme mathématique un phénomène physique, en modélisant l