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
HUM-397: Design for sustainability IThis course explores and practices some of the fundamental tools of designing for sustainability with a focus on the sustainability, desirability, and economic viability of solutions.
MGT-410: Applied corporate & industry analysisThe intent of this project is to encourage interchange between students and their mentors. Each student, in consultation with her or his mentor, will choose a company that the student will analyze in
BIO-605: Stroke: from mechanism to neurotechnology2 day WorkShop with world known experts in stroke recovery and neurotechnology. During the WS underlying mechanisms based on multimodal systems neuroscience, phenotyping and biomarking of patients for
