Search result: Course units in Spring Semester 2021
|Agricultural Sciences Master|
|Safety and Quality in Agri-Food Chain|
|751-1652-00L||Food Security - From the Global to the Local Dimension |
Only for Agriculture Science MSc and Environmental Sciences MSc
Participants are selected after an application process. Information regarding the application processes will be given at the first information event (tbd).
|W+||2 credits||2G||M. Sonnevelt, D. Barjolle|
|751-0021-01L||World Food System Summer School (FS) |
Only a strictly limited number of places are available for ETH students in this program.
Participation in this course is based on a competitive application process, only selected students can participate. Details of the application process are available at http://www.worldfoodsystem.ethz.ch/education/summer-schools.html
|W Dr||4 credits||6P||M. Grant, N. Buchmann|
|752-2302-00L||Milk Science||W||1 credit||1V||J. Berard, C. Lacroix|
|752-5106-00L||Meat Technology |
Number of participants limited to 40
The course will only be held with a minimum of 25 participants.
Prerequisite: Participation in "Quality of Products of Animal Origin" (751-7800-00L, course regularly offered during the spring semester).
|W||1 credit||1G||M. Kreuzer, A. Kilchör|
|751-4204-01L||Horticultural Science: Case Studies |
Number of participants limited to 24
|W+||2 credits||2G||L. Bertschinger, A. Bühlmann, C. Carlen, M. Lutz, A. Näf, V. J. U. Zufferey|
|751-4902-00L||Modern Pesticides - Mode of Action, Residues and Environmental Fate||W+||2 credits||2V||T. Poiger, M. E. Balmer, I. J. Bürge|
|751-3402-00L||Plant Nutrition II - Integrated Nutrient Management |
Only for Students in BSc/MSc Agricultural Sciences and Students in MSc Environmental or Food Sciences.
Number of participants limited to 40.
|W||2 credits||2V||E. Frossard, A. Oberson Dräyer, M. Wiggenhauser|
|752-1202-00L||Food Safety and Quality Management||W||3 credits||2G||T. Gude|
|752-4010-00L||Problems and Solutions in Food Microbiology |
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.
|W||3 credits||1G||M. Loessner, J. Klumpp, M. Schmelcher|
|752-3024-00L||Hygienic Design||W||2 credits||2G||J. Hofmann|
|751-5500-00L||Simulations and Sensors in Agri-Food Supply Chains||W+||3 credits||2G||T. Defraeye|
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