Sandrine Gouinguené: Catalogue data in Spring Semester 2021 |
| Name | Dr. Sandrine Gouinguené |
| Address | Dep. Gesundheitswiss. und Technol. ETH Zürich, LFO F 21 Schmelzbergstrasse 9 8092 Zürich SWITZERLAND |
| Telephone | +41 44 632 67 03 |
| sandrine.gouinguene@hest.ethz.ch | |
| Department | Health Sciences and Technology |
| Relationship | Lecturer |
| Number | Title | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|
| 752-0020-00L | Excursions I  Only for students enrolled in the study program Food Science BSc 4th semester. | 1 credit | 2P | L. Nyström, S. Gouinguené | |
| Abstract | The course offers excursions related to various themes in Food Sciences. | ||||
| Learning objective | Excursions I will build a bridge between the theoretical knowledge obtained in the lectures with the commonly applied current practices in the field. Visits to the industry and various laboratories will support the students in understanding the areas related to food production, processing and control. They will also provide insights to possible future job profiles and employers. | ||||
| Content | Students will acquire a practical insight to various areas and themes in Food Science. | ||||
| Lecture notes | A detailed program with information about the contents and administrative issues regarding each excursion will be provided to the participants. | ||||
| Prerequisites / Notice | Details about the registration to the excursions will be announced at the beginning of the semester. | ||||
| 752-0021-00L | Excursions II Only for students enrolled in the study program Food Science BSc 6th semester. | 1 credit | 2P | L. Nyström, S. Gouinguené | |
| Abstract | The course offers excursions related to various themes in Food Sciences. | ||||
| Learning objective | Excursions II will deepen the know-how of the students in Food Science related themes, and will link the knowledge to common practices in the food industry. Visits to companies, laboratories and authorities will support in obtaining a holistic view of the practices in the field, and will offer an insight to potential future professions. | ||||
| Content | Students will acquire a practical insight to various areas and themes in Food Science, namely Food Biotechnology, Food Microbiology, Food Processing, Food Chemistry and Analytics, Quality Assurance, and Human Nutrition. | ||||
| Lecture notes | A detailed program with information about the contents and administrative issues regarding each excursion will be provided to the participants. | ||||
| Prerequisites / Notice | Details about the registration to the excursions will be announced at the beginning of the semester. | ||||