{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["List 1"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":0,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"List 1","index":0,"n_rows":9,"n_cols":5,"rows_kept":9,"cut":false,"hidden":false,"merged":[],"flags":["formulas_cached_only"]}
[null,"Code","School","Department","number of available courses"]
[null,352,352,"Dean's Office of Faculty of Food and Biochemical Technology",61]
[null,342,352,"Department of Chemistry of Natural Compounds",59]
[null,324,352,"Department of Food Preservation",30]
[null,323,352,"Department of Food Analysis and Nutrition",105]
[null,322,352,"Department of Dairy, Fat and Cosmetics",28]
[null,321,352,"Department of Carbohydrates and Cereals",31]
[null,320,352,"Department of Biochemistry and Microbiology",168]
[null,319,352,"Department of Biotechnology",82]