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
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
MATH-106(f): Analysis IIÉtudier les concepts fondamentaux d'analyse et le calcul différentiel et intégral des fonctions réelles de plusieurs
variables.
ME-251: Thermodynamics and energetics IThe course introduces the basic concepts of thermodynamics and heat transfer, and thermodynamic properties of matter and their calculation. The students will master the concepts of heat, mass, and mom
BIOENG-455: Computational cell biologyComputer modelling is increasingly used to study dynamic phenomena in cell biology. This course shows how to identify common mathematical features in cell biological mechanisms, and become proficient
CS-423: Distributed information systemsThis course introduces the foundations of information retrieval, data mining and knowledge bases, which constitute the foundations of today's Web-based distributed information systems.
PHYS-105: Advanced physics II (thermodynamics)Ce cours présente la thermodynamique en tant que théorie permettant une description d'un grand nombre de phénomènes importants en physique, chimie et ingéniere, et d'effets de transport. Une introduc
CS-411: Digital educationThis course addresses the relationship between specific technological features and the learners' cognitive processes. It also covers the methods and results of empirical studies: do student actually l
ChE-330: Fluid mechanics and transport phenomenaThe concept of Shell balances, the Navier-Stokes equations and generalized differential balances equations for heat and mass transport are derived. These relations are applied to model systems. Integr
