Search result: Courses in Spring Semester 2021

Food Science Master Information
Major in Food Quality and Safety
Disciplinary Subjects
NumberTitleTypeECTSHoursLecturers
752-1022-00LSelected Topics in Food ChemistryW3 credits2G
752-1022-00 GSelected Topics in Food Chemistry2 hrs
Fri08:15-10:00LFW C 1 »
L. Nyström, M. Erzinger
752-1202-00LFood Safety and Quality ManagementW3 credits2G
752-1202-00 GLebensmittelsicherheit und Qualitätsmanagement2 hrs
Mon10:15-12:00IFW A 32.1 »
T. Gude
752-4010-00LProblems and Solutions in Food Microbiology Restricted registration - show details
Number of participants limited to 28.

Prerequisites: It is essential to have a basic knowledge in General Microbiology and Food Microbiology. If students have not taken appropriate courses, it is strongly recommended to consult with the lecturer before attending this seminar.
W3 credits1G
752-4010-00 GProblems and Solutions in Food Microbiology
Kickoff Meeting: 03.03.2021, 14:15
IMPORTANT: ALL STUDENTS MUST BE PRESENT in order to register.
1 hrs
Wed14:15-16:00LFO C 13 »
M. Loessner, J. Klumpp, M. Schmelcher
752-5102-00LFood Fermentation BiotechnologyW3 credits2V
752-5102-00 VFood Fermentation Biotechnology2 hrs
Tue10:15-12:00LFV E 41 »
C. Lacroix, F. Constancias, M. Stevens
752-1300-01LFood Toxicology Information W2 credits1V
752-1300-01 VFood Toxicology
The lecture slots are alternating with Nutrigenomics (752-6402-00V)
1 hrs
Fri/2w14:15-16:00LFV E 41 »
S. J. Sturla
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