Food Science Master |
Major in Food Processing |
Disciplinary Subjects |
Number | Title | Type | ECTS | Hours | Lecturers |
---|
752-2402-00L | Food Packaging | W | 2 credits | 2G | D. Louvier |
752-3022-00L | Food Factory Planning and Design | W | 3 credits | 2G | S. Padar,
E. J. Windhab,
P. Beck |
752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | C. Lacroix |
|
Methodology Subjects |
Number | Title | Type | ECTS | Hours | Lecturers |
---|
751-1000-00L | Interdisciplinary Project Work Prerequisite: successful completion of the bachelor programme. | W+ | 3 credits | 4U | B. Dorn,
E. Frossard,
L. Meile,
H. Adelmann,
N. Buchmann,
C. De Moraes,
P. A. Fischer,
M. C. Härdi-Landerer,
M. Kreuzer,
U. Merz,
S. Peter,
M. Schuppler,
M. Siegrist,
J. Six,
S. E. Ulbrich,
A. Walter |
752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | P. A. Fischer,
R. Mezzenga |
752-3102-00L | Process-Microstructure-Property Relationships | W | 3 credits | 2G | E. J. Windhab,
P. Braun,
A. M. Kratzer,
M. Michel |
752-2110-00L | Multivariate Statistical Analysis | W | 3 credits | 2V | C. Keller,
V. Visschers |
|
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 |
752-1301-00L | Special Topics in Toxicology | W | 2 credits | 2G | S. J. Sturla |
752-1302-00L | Advanced Topics in Toxicology | W | 2 credits | 2G | S. J. Sturla |
752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann,
E. J. Windhab |
752-3104-00L | Food Rheology II | W | 3 credits | 2G | P. A. Fischer |
|
Major in Food Quality and Safety |
Disciplinary Subjects |
Number | Title | Type | ECTS | Hours | Lecturers |
---|
752-1022-00L | Selected Topics in Food Chemistry (FS) | W | 3 credits | 2G | L. Nyström,
T. M. Amrein |
752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | T. Gude |
752-1301-00L | Special Topics in Toxicology | W | 2 credits | 2G | S. J. Sturla |
752-1302-00L | Advanced Topics in Toxicology | W+ | 2 credits | 2G | S. J. Sturla |
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 | 1S | M. Loessner,
J. Klumpp |
752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | C. Lacroix |
|
Methodology Subjects |
Number | Title | Type | ECTS | Hours | Lecturers |
---|
751-1000-00L | Interdisciplinary Project Work Prerequisite: successful completion of the bachelor programme. | W+ | 3 credits | 4U | B. Dorn,
E. Frossard,
L. Meile,
H. Adelmann,
N. Buchmann,
C. De Moraes,
P. A. Fischer,
M. C. Härdi-Landerer,
M. Kreuzer,
U. Merz,
S. Peter,
M. Schuppler,
M. Siegrist,
J. Six,
S. E. Ulbrich,
A. Walter |