Search result: Course units in Autumn Semester 2018

Food Science Master Information
Major in Food Processing
Disciplinary Subjects
NumberTitleTypeECTSHoursLecturers
752-3103-00LFood Rheology IW+3 credits2VP. A. Fischer
752-2003-00LSelected Topics in Food TechnologyW+3 credits2VR. Stadler, R. Behringer
752-2314-00LPhysics of Food ColloidsW+3 credits2VP. A. Fischer, R. Mezzenga
752-3021-00LFood Process Design and OptimizationW+4 credits2GE. J. Windhab
752-3023-00LProcess Measurements and AutomationW+3 credits2GE. J. Windhab
752-3201-00LEmerging Thermal and Non Thermal Food ProcessingW3 credits2VA. Mathys
Methodology Subjects
NumberTitleTypeECTSHoursLecturers
401-0625-01LApplied Analysis of Variance and Experimental Design Information W+5 credits2V + 1UL. Meier
401-0649-00LApplied Statistical RegressionW+5 credits2V + 1UM. Dettling
Optional Subjects
NumberTitleTypeECTSHoursLecturers
752-3105-00LPhysiology Guided Food Structure and Process DesignW3 credits2VE. J. Windhab, B. Le Révérend, T. Wooster
Major in Food Quality and Safety
Disciplinary Subjects
NumberTitleTypeECTSHoursLecturers
752-0801-00LFood Law and LegislationW+1 credit1VC. Spinner, E. Zbinden Kaessner
752-1021-00LFood EnzymologyW+3 credits2GL. Nyström
752-4009-00LMolecular Biology of Foodborne PathogensW+3 credits2VM. Loessner, M. Schuppler
752-5103-00LFunctional Microorganisms in Foods Restricted registration - show details W+3 credits2GC. Lacroix, A. Geirnaert, L. Meile, C. Schwab
752-1301-00LSpecial Topics in ToxicologyW2 credits2GS. J. Sturla, K. Hecht
Methodology Subjects
NumberTitleTypeECTSHoursLecturers
401-0625-01LApplied Analysis of Variance and Experimental Design Information W+5 credits2V + 1UL. Meier
401-0649-00LApplied Statistical RegressionW+5 credits2V + 1UM. Dettling
Optional Subjects
NumberTitleTypeECTSHoursLecturers
752-5111-00LGene Technology in FoodsW+3 credits2VL. Meile
752-1302-00LAdvanced Topics in ToxicologyW2 credits2GS. J. Sturla
376-1353-00LNanostructured Materials SafetyW2 credits1VP. Wick
Major in Nutrition and Health
Disciplinary Subjects
NumberTitleTypeECTSHoursLecturers
752-2307-00LNutritional Aspects of Food Composition and Processing Information W+3 credits2VB. E. Baumer, J. M. Sych
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