Search result: Course units in Spring Semester 2018
Food Science Master  | ||||||
 Major in Food Quality and Safety | ||||||
| Disciplinary Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-1022-00L | Selected Topics in Food Chemistry | W | 3 credits | 2G | L. Nyström, M. Erzinger | |
| 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 | J. Klumpp, M. Schmelcher | |
| 752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | C. Lacroix, C. Schwab, M. Stevens | |
| 752-1300-01L | Food Toxicology | W | 2 credits | 1V | S. J. Sturla, M. McKeague | |
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