Search result: Course units in Spring Semester 2021
Food Science Master  | ||||||
 Major in Food Processing | ||||||
| Optional Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | M. Siegrist | |
| 752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | T. Gude | |
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann | |
| 752-3104-00L | Food Rheology II | W | 3 credits | 2G | P. A. Fischer | |
| 752-1300-01L | Food Toxicology | W | 2 credits | 1V | S. J. Sturla | |
| 752-3102-00L | Process-Microstructure-Property Relationships | W | 3 credits | 2G | E. J. Windhab, P. Braun, A. M. Kratzer, M. Michel | |
| 751-5500-00L | Simulations and Sensors in Agri-Food Supply Chains  | W | 3 credits | 2G | T. Defraeye | |
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