Search result: Course units in Spring Semester 2015
Food Science Master  | ||||||
 Major in Food Quality and Safety | ||||||
| Optional Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-2102-00L | Selected Topics in Food Sensory Science | W | 3 credits | 2V | J. Nuessli Guth | |
| 752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | M. Siegrist | |
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann, E. J. Windhab | |
| 752-1300-00L | Introduction to Molecular Toxicology | W | 3 credits | 2V | S. J. Sturla | |
| 751-7800-00L | Quality of Products of Animal Origin | W | 2 credits | 2G | M. Kreuzer, J. Berard, R. Messikommer | |
| 752-1030-00L | Food Biochemistry and Toxicology Laboratory  | W | 5 credits | 8P | L. Nyström, S. J. Sturla | |
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