Search result: Catalogue data in Spring Semester 2015
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 | |
| Abstract | This course gives an overview of fundamental knowledge in food packaging technology. The technical functions, and the related materials of food Packaging are investigated. Today and tomorrow food packaging materials, articles and way of conditionning are also investigated. The interactions between food and packaging material from a legal point of view are also evoked. | |||||
| Learning objective | To know synthetic packaging materials To know the theory of permeability, analyze and evaluate its impact on the shelf-life of the food product To know and evaluate the desired and undesired interactions between packaging and food To be aware of the future trends in the field of new packaging materials and active packaging. | |||||
| Content | Functions of packaging Theory of Permeability Permeability of packaging materials and complete packages Synthetic packaging materials complex packaging materials Bioplastics packaging materials Nanocomposites in packaging materials Active and intelligent packaging Global and specific migration | |||||
| Lecture notes | Food Pakaging | |||||
| Literature | Link Link http://www.oxobio.org/ http://www.european-bioplastics.org/index.php?id=738 Link S. Natarajan, fundamentals of Packaging Technology, 2009, ISBN 978-8120337114 W. Soroka, Fundamentals of Packaging technology,fourth edition, 2009 ISBN 978-1930268289 Kit L. Yam, The Wiley Encyclopedia of Packaging Technology,3rd Edition 2009 ISBN 978-0470087046 J.R. Wagner, Multilayer Flexible Packaging, 2009, ISBN 978-0815520214 W. Soroka, glossary of Packaging Terminology, 2008, ISBN 978-7930268272 W. Jeducka, Packagingsustainability, 2008, serie Packaging design Robertson GL, Food Packaging Principles and Practice, Second edition 2005 ISBN: 978-0849337758 Publications Solvay, Bruxelles S. Selke, Plastics Packaging, second edition, 2004, ISBN 978-1569903728 R.T. Parry, Principles and applications of modified atmosphere packaging of food, 1999, second edition ISBN 978-0834216822 J. Hanlon, R.JKesley, H. Forcinio, Handbook of Package engineering, 1998, 3rd Edition, ISBN 978-1566763066 Rooney, ML, Active Food Packaging, Blackie Academic & Professional Glasgow, 1995, pp. 1-37 F.A. Paine, The Packaging User's Handbook, Blackie Academic & Professional, 1995, ISBN: 978-0216929753 F.A. Paine and H.Y. Paine, A Handbook of Food Packaging, Blackie Academic & Professional, 1992 ISBN: 0 216 93210 6 | |||||
| 752-3022-00L | Food Factory Planning and Design | W | 3 credits | 2G | S. Padar, E. J. Windhab, P. Beck | |
| Abstract | The focus is directed on the interaction (and interdependency) of the different crafts involved, mainly construction, building services, and installation engineering. Hygienic requirements have to be designed and finally are implemented in order to achieve international standards (GMP, IFS, BRC). Insight is given into contract and payment handling. | |||||
| Learning objective | Students learn about the tasks and responsibilities of the specialists (engineers, planners), organizations and distributors involved. Knowledge is provided on the coordination and guidance of people involved. An insight into hygienic and technical specifications as well as the regulatory framework is given. Finally, the implementation of a functional, ecological and cost efficient solution is discussed. | |||||
| Lecture notes | Vorlesungsunterlagen (besprochene Folien, ca. 150 Seiten) werden an der ersten Vorlesung ausgegeben. | |||||
| 752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | C. Lacroix | |
| Abstract | For this integration course, selected and current topics in bioprocess technology as applied to food will be selected to complement the teaching program in Food Biotechnology. Special emphasis will be given on downstream processing, bioprocess development, and metabolic engineering with current applications of microorganisms for producing high quality and safe food. | |||||
| Learning objective | The presentation and discussion of selected topics of food fermentation biotechnology: - to present the main strategies for downstream processing for fermented media - to provide examples of recent process development and future trends for production of high quality food and food ingredients. - to develop experience for formulation and design of research and development projects relating to food fermentation technologies This course will integrate knowledge in bioprocess technology, as well as microbiology and microbial physiology. | |||||
| Content | This course will address selected and current topics on bioprocess applied to food. As well, this course will allow the integration of concepts in food biotechnology through literature search and presentation of topics by students. Specialists from the Laboratory of Food Biotechnology will contribute to the selected topics as follows: • New technologies for food fermentation • Downstream processing treatments • Metabolic engineering Students will be required to complete a personal project on a selected aspect of bioprocesses and process evaluation. The project will involve information research and analysis followed by an oral presentation. | |||||
| Lecture notes | Copy of the power point slides from lectures will be provided. | |||||
| Literature | A list of references will be given at the beginning of the course for the different topics presented during this course. | |||||
| Prerequisites / Notice | This course is taught in English. | |||||
| 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 | |
| Abstract | Die Studierenden der Agrar- und Lebensmittelwissenschaften erarbeiten in interdisziplinären Teams Lösungen für Probleme, welche ihnen von Projektpartner im Bereich der Nahrungsmittelwertschöpfungskette gestellt werden. | |||||
| Learning objective | Die Studierenden kennen - die Grundlagen des Zeit- und Projektmanagements - Vorgehensweisen, um Probleme, die ihnen von Projektpartnern gestellt werden, zielorientiert zu lösen. | |||||
| Content | Die Studierenden der Agrar- und Lebensmittelwissenschaft erarbeiten in interdisziplinären Teams Lösungen für Probleme, welche ihnen von Projektpartnern entlang der Nahrungsmittelwertschöpfungskette gestellt werden. Die Studierenden präsentieren und diskutieren die Lösungsvorschläge an der Schlussveranstaltung mit den Projektpartnern und verfassen einen schriftlichen Projektbericht. | |||||
| Prerequisites / Notice | Die Anwesenheit der Studierenden an der Startveranstaltung am 26.2.2015 gemäss speziellem Programm ist Pflicht. | |||||
| 752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | P. A. Fischer, R. Mezzenga | |
| Abstract | In Physical Characterization of Food introductions into several measuring techniques to study complex colloidal food system are given. Lectures will focus on scattering techniques, interfacial tension measurements, microscopy, NMR, and thermoanalysis. The measuring principles and its application in the food and related areas will be discussed. | |||||
| Learning objective | The basic principles of several frequently used characterization methods and their application will be presented. The course is intended to spread awareness on the capability of physical measuring devices used in food science and related areas as well as provide a guidance for their usage and data interpretation. | |||||
| Content | Lectures will be given on light scattering techniques (4h), interfacial tension measurements (4h), microscopy (4h), small angle scattering (4h), NMR (4h), and thermoanalysis (2h). | |||||
| Lecture notes | Notes will be handed out during the lectures. | |||||
| Literature | Provided in the lecture notes | |||||
| 752-3102-00L | Process-Microstructure-Property Relationships | W | 3 credits | 2G | E. J. Windhab, P. Braun, A. M. Kratzer, M. Michel | |
| Abstract | This course is important for students to understand the relationships between the processing techniques, microstructures, and properties to develop tailored food products based on the mechanisms. | |||||
| Learning objective | Fundamentals, applications and industrial developments; Process related structuring mechanisms; Structure related property functions; Different forms of foods such as emulsions, suspensions, foams, powders, solids etc. | |||||
| 752-2110-00L | Multivariate Statistical Analysis | W | 3 credits | 2V | C. Keller, V. Visschers | |
| Abstract | The course starts by introducing some basic statistical concepts and methods, e.g. data exploration, the idea behind significance testing, and the use of the statistical software SPSS. Based on these fundaments, the following analyses are discussed: regression analysis, factor analysis and variance analysis. | |||||
| Learning objective | Students will learn to use multivariate analysis methods and to interpret their results, by means of theory and practice. | |||||
| Content | This course provides an introduction into the theories and practice of multivariate analysis methods that are used in the fields of food sensory science, consumer behavior and environmental sciences. The course starts by introducing some basic statistical concepts and methods, e.g. data exploration, the idea behind significance testing, and the use of the statistical software SPSS. Based on these fundaments, the following analyses are discussed: regression analysis, factor analysis and variance analysis. During the course, theoretical lectures alternate with practical sessions in which data are analyzed and their results are interpreted using SPSS. Agenda 19.02 Introduction to the course and basic concepts of multivariate statistics (Keller and Visschers) in Room HG D5.2 26.02 Introduction into SPSS Exercise 1a: Data description (Visschers) 05.03 Data handling and exploration, Exercise 1b: Data exploration (Visschers) 12.03 Basic Statistical Tests (Visschers) 19.03 Exercise 2: Basic Statistical Tests (Visschers) 26.03 Regression analysis (Keller) 02.04 Exercise 3: Regression analysis (Keller) 3.4-12.4 Easter Holiday 16.04 Variance Analyis (Keller) 23.04 Exercise 4: Variance Analysis (Keller) 30. 04 Reliability Analysis (Visschers) 07.05 Principle Component Analysis (Keller) 14. 05 Ascension Day, no lecture 21.05 Exercise 5: PCA and Reliability Analysis (Visschers) 28.05 EXAM (Room will be announced) | |||||
| Literature | Field, A. (2013). Discovering Statistics Using SPSS (4th Edition). Sage Publications. ISBN: 1-4462-4918-2 or Field, A. (2009) Discovering Statistics Using SPSS (3rd Edition). Sage Publications. ISBN: 978-1-84787-907-3 or Field, A. (2005). Discovering Statistics Using SPSS (2nd Edition). Sage Publications. ISBN: 0-7619-4452-4 | |||||
| Prerequisites / Notice | This course will be given in English. | |||||
| Optional Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | M. Siegrist | |
| Abstract | The course provides an overview about risk perception and acceptance of new technologies. In addition, the most important findings of the research related to decisions under uncertainty are presented. | |||||
| Learning objective | Students know the most important theoretical approaches in the domains of risk perception and acceptance of new technologies. Furthermore, students understand the paradigms and the research results in the domain of decision making under uncertainty. | |||||
| 752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | T. Gude | |
| Abstract | The course procures the general rules of a quality management system and its application in the food chain to guarantee food safety. Therefore the HACCP concept will be touched in relation to risk management and risk assessment. Furthermore the origin of limits as well as the analytical proof will be highlighted. Finally general principles of laboratory testing will be discussed. | |||||
| Learning objective | Comprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment. | |||||
| Content | The following lists in note form the relevant topics: Definition of (Food) Quality TQM/quality management Q.A in the food chain (manufacturer/retail) Food Quality, -Safety (also give by examples) Food Limits - origin of and how to get them HACCP introduction, risk management, -assessment Self control concepts GFSI/Standards BRC, IFS, ISO Statistical Process Control Raw material/product control: sampling plans Q.A. in laboratories, sampling Sampling plans, Qs in an analytical lab | |||||
| Lecture notes | n/a | |||||
| Literature | n/a | |||||
| Prerequisites / Notice | n/a | |||||
| 752-1301-00L | Special Topics in Toxicology | W | 2 credits | 2G | S. J. Sturla | |
| Abstract | Journal-club style course involving student presentations and active discussion and critique of recent publications and modern experimental strategies. The focus is on chemical, biochemical, and nutritional aspects of selected topics in Toxicology, with a new group of topics addressed each semester | |||||
| Learning objective | -to stimulate student interest and provide advanced knowledge of current research in Toxicology and its related sciences - to develop skills in critical evaluation of scientific literature, oral presentation and questioning - to understand modern experimental techniques and research approaches relevant in toxicology | |||||
| Content | The journal-club style course involves student presentations and active discussion of recent publications. The primary focus is on chemical, biochemical, and nutritional aspects of selected current topics in Toxicology. Participants are masters or PhD students in Food Sciences and related disciplines (i.e. Chemistry, Biochemistry, Pharmaceutical Sciences, etc.). | |||||
| Literature | A selection of approximately 20 papers from recent primary scientific literature. | |||||
| Prerequisites / Notice | The course is open to Masters or PhD level students in food science or related (i.e. chemistry, biochemistry, pharmaceutical sciences, etc.) For Masters level participants, a strict prerequisite is (a) previously taken and passed "Introduction to Molecular Toxicology" (752-1300) and/or (b) previous courses supporting equivalent knowledge plus permission from the instructor. | |||||
| 752-1302-00L | Advanced Topics in Toxicology | W | 2 credits | 2G | S. J. Sturla | |
| Abstract | Journal-club style course that involves student presentations of chemical and biochemical aspects of recent primary research articles concerning selected topics in Toxicology. | |||||
| Learning objective | The goals are to stimulate student interest and provide advanced knowledge of current research in the interdisciplinary area of Food and Nutrition Toxicology and its related sciences. The student should develop skills in the critical evaluation of scientific literature, oral presentation and questioning, and understanding modern experimental techniques in Molecular Toxicology. | |||||
| Content | The journal-club style course involves student presentations of recent publications. The primary focus is on chemical and biochemical aspects of selected topics in Toxicology. Participants are generally masters or PhD students in Food Sciences and related disciplines (i.e. Chemistry, Pharmaceutical Sciences, etc.), and strong knowledge of organic chemistry and biochemistry are prerequisite. Selected course topics change every semester. | |||||
| Prerequisites / Notice | Participants are required to have previously taken and passed Introduction to Molecular Toxicology (752-1300). If you have not taken 752-1300, but have related experience supporting a strong prior knowledge of molecular/chemical toxicology or related sciences, please obtain permission from the instructor. The course is open to masters or PhD level students in food science, environmental sciences, chemistry, pharmaceutical sciences, molecular life sciences, etc. If you do not have sufficient preparation to participate, please consider taking 752-1300 this year and participating in the journal club in the future (it is offered every semester). | |||||
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann, E. J. Windhab | |
| Abstract | The lecture course Hygienic Design covers the special requirements in the design of equipment and components used in food production. Material science and surface treatments are as important as the cleaning mechanisms of these surfaces. Explanations of basic design requirements in food production areas, as well as the relevant regulations associated, are covered in this course. | |||||
| Learning objective | To identify and evaluate hazards of food safety which can come from the equipment used in the food processing. Understanding of the most important design principles for easy cleaning of machinery and equipment. | |||||
| 752-3104-00L | Food Rheology II | W | 3 credits | 2G | P. A. Fischer | |
| Abstract | Food Rheology II addresses special chapters in rheology such as suspension and emulsion rheology, constitutive equations, extensional rheology, optical methods in rheology, and interfacial rheology. | |||||
| Learning objective | The rheology of complex materials such as solutions, emulsions, and suspension will be discussed. In addition, several advanced rheological techniques (extension, rheo-optics, interfacial rheology) will be introduced and discussed in light of material characterization of complex fluids. | |||||
| Content | Lectures will be given on structure and rheology of complex fluids (8h), constitutive equations (2h), optical methods in rheology (4h), extensional rheology (4h), and interfacial rheology (6h). | |||||
| Lecture notes | Notes will be handed out during the lectures. | |||||
| Literature | Provided in the lecture notes. | |||||
| Prerequisites / Notice | Attending Food Rheology I is beneficial but not mandatory. A short repetition of the basic principles of rheology will be given in the beginning of Food Rheology II. | |||||
| 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 | |
| Abstract | The major topics of the course are acrylamide, sugar fragments and off-odors in food as well as cereal dietary fibres and related phytochemicals. | |||||
| Learning objective | The major topics of the course are acrylamide and sugar fragments in food as well as cereal dietary fibres and related phytochemicals. | |||||
| Content | Acrylamide: Occurrence and detection in food. Mechanism of formation. Mitigation options for potato products, bakery, roasted nuts etc. Sugar fragments: Formation and importance in food. Off-odors: Examples and analytics. Cereal dietary fibres and related phytochemicals: Different dietary fibre compounds found in cereals and cereal products (cellulose, arabinoxylan, beta-glucan, resistant starch etc.), co-passengers of dietary fibre (phenolic acids, plant sterols, tocols, folates, alkylresorcinols, avenanthramides), factors affecting their levels in foods, and methods used for the analysis of their content and composition. | |||||
| Lecture notes | The lectures are supplemented with handouts./ Es werden Beilagen zur Vorlesung abgegeben. | |||||
| Prerequisites / Notice | Course prerequisites: Food Chemistry I/II and Food Analysis I/II (or equivalent) Lectures in English (Phytochemicals) and in German (Acrylamide). | |||||
| 752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | T. Gude | |
| Abstract | The course procures the general rules of a quality management system and its application in the food chain to guarantee food safety. Therefore the HACCP concept will be touched in relation to risk management and risk assessment. Furthermore the origin of limits as well as the analytical proof will be highlighted. Finally general principles of laboratory testing will be discussed. | |||||
| Learning objective | Comprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment. | |||||
| Content | The following lists in note form the relevant topics: Definition of (Food) Quality TQM/quality management Q.A in the food chain (manufacturer/retail) Food Quality, -Safety (also give by examples) Food Limits - origin of and how to get them HACCP introduction, risk management, -assessment Self control concepts GFSI/Standards BRC, IFS, ISO Statistical Process Control Raw material/product control: sampling plans Q.A. in laboratories, sampling Sampling plans, Qs in an analytical lab | |||||
| Lecture notes | n/a | |||||
| Literature | n/a | |||||
| Prerequisites / Notice | n/a | |||||
| 752-1301-00L | Special Topics in Toxicology | W | 2 credits | 2G | S. J. Sturla | |
| Abstract | Journal-club style course involving student presentations and active discussion and critique of recent publications and modern experimental strategies. The focus is on chemical, biochemical, and nutritional aspects of selected topics in Toxicology, with a new group of topics addressed each semester | |||||
| Learning objective | -to stimulate student interest and provide advanced knowledge of current research in Toxicology and its related sciences - to develop skills in critical evaluation of scientific literature, oral presentation and questioning - to understand modern experimental techniques and research approaches relevant in toxicology | |||||
| Content | The journal-club style course involves student presentations and active discussion of recent publications. The primary focus is on chemical, biochemical, and nutritional aspects of selected current topics in Toxicology. Participants are masters or PhD students in Food Sciences and related disciplines (i.e. Chemistry, Biochemistry, Pharmaceutical Sciences, etc.). | |||||
| Literature | A selection of approximately 20 papers from recent primary scientific literature. | |||||
| Prerequisites / Notice | The course is open to Masters or PhD level students in food science or related (i.e. chemistry, biochemistry, pharmaceutical sciences, etc.) For Masters level participants, a strict prerequisite is (a) previously taken and passed "Introduction to Molecular Toxicology" (752-1300) and/or (b) previous courses supporting equivalent knowledge plus permission from the instructor. | |||||
| 752-1302-00L | Advanced Topics in Toxicology | W+ | 2 credits | 2G | S. J. Sturla | |
| Abstract | Journal-club style course that involves student presentations of chemical and biochemical aspects of recent primary research articles concerning selected topics in Toxicology. | |||||
| Learning objective | The goals are to stimulate student interest and provide advanced knowledge of current research in the interdisciplinary area of Food and Nutrition Toxicology and its related sciences. The student should develop skills in the critical evaluation of scientific literature, oral presentation and questioning, and understanding modern experimental techniques in Molecular Toxicology. | |||||
| Content | The journal-club style course involves student presentations of recent publications. The primary focus is on chemical and biochemical aspects of selected topics in Toxicology. Participants are generally masters or PhD students in Food Sciences and related disciplines (i.e. Chemistry, Pharmaceutical Sciences, etc.), and strong knowledge of organic chemistry and biochemistry are prerequisite. Selected course topics change every semester. | |||||
| Prerequisites / Notice | Participants are required to have previously taken and passed Introduction to Molecular Toxicology (752-1300). If you have not taken 752-1300, but have related experience supporting a strong prior knowledge of molecular/chemical toxicology or related sciences, please obtain permission from the instructor. The course is open to masters or PhD level students in food science, environmental sciences, chemistry, pharmaceutical sciences, molecular life sciences, etc. If you do not have sufficient preparation to participate, please consider taking 752-1300 this year and participating in the journal club in the future (it is offered every semester). | |||||
| 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 | |
| Abstract | A journal-club style seminar, in which preselected recent scientific articles are analyzed, presented and discussed by students. The relevant topics are selected from the wider area of food microbiology, including fundamental and applied disciplines. Students learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented. | |||||
| Learning objective | Students will learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented. | |||||
| Content | Several pre-selected, recently published papers will be up for selection by the students. All papers were selected from recent literature and reflect the wider area of food microbiology, including fundamental research (molecular biology, genetics, biochemistry) and applied disciplines (diagnostics, control, epidemiology). Groups of 2 students each will pick a paper for in-depth analysis (mostly work done at home and/or library) and presentation to the other students. | |||||
| Lecture notes | No script needed. Pre-selected papers will be assigned to student groups in the kick-off meeting (first lecture); PDF copies will be available to all students. | |||||
| Literature | No specific books needed. Access to a library and web-based literature search is required. | |||||
| Prerequisites / Notice | Teamwork in small groups of 2 students | |||||
| 752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | C. Lacroix | |
| Abstract | For this integration course, selected and current topics in bioprocess technology as applied to food will be selected to complement the teaching program in Food Biotechnology. Special emphasis will be given on downstream processing, bioprocess development, and metabolic engineering with current applications of microorganisms for producing high quality and safe food. | |||||
| Learning objective | The presentation and discussion of selected topics of food fermentation biotechnology: - to present the main strategies for downstream processing for fermented media - to provide examples of recent process development and future trends for production of high quality food and food ingredients. - to develop experience for formulation and design of research and development projects relating to food fermentation technologies This course will integrate knowledge in bioprocess technology, as well as microbiology and microbial physiology. | |||||
| Content | This course will address selected and current topics on bioprocess applied to food. As well, this course will allow the integration of concepts in food biotechnology through literature search and presentation of topics by students. Specialists from the Laboratory of Food Biotechnology will contribute to the selected topics as follows: • New technologies for food fermentation • Downstream processing treatments • Metabolic engineering Students will be required to complete a personal project on a selected aspect of bioprocesses and process evaluation. The project will involve information research and analysis followed by an oral presentation. | |||||
| Lecture notes | Copy of the power point slides from lectures will be provided. | |||||
| Literature | A list of references will be given at the beginning of the course for the different topics presented during this course. | |||||
| Prerequisites / Notice | This course is taught in English. | |||||
| 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 | |
| Abstract | Die Studierenden der Agrar- und Lebensmittelwissenschaften erarbeiten in interdisziplinären Teams Lösungen für Probleme, welche ihnen von Projektpartner im Bereich der Nahrungsmittelwertschöpfungskette gestellt werden. | |||||
| Learning objective | Die Studierenden kennen - die Grundlagen des Zeit- und Projektmanagements - Vorgehensweisen, um Probleme, die ihnen von Projektpartnern gestellt werden, zielorientiert zu lösen. | |||||
| Content | Die Studierenden der Agrar- und Lebensmittelwissenschaft erarbeiten in interdisziplinären Teams Lösungen für Probleme, welche ihnen von Projektpartnern entlang der Nahrungsmittelwertschöpfungskette gestellt werden. Die Studierenden präsentieren und diskutieren die Lösungsvorschläge an der Schlussveranstaltung mit den Projektpartnern und verfassen einen schriftlichen Projektbericht. | |||||
| Prerequisites / Notice | Die Anwesenheit der Studierenden an der Startveranstaltung am 26.2.2015 gemäss speziellem Programm ist Pflicht. | |||||
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