Lebensmittelwissenschaft Master  |
 Vertiefung in Food Processing |
| Disziplinäre Fächer |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-3103-00L | Food Rheology I | W+ | 3 KP | 2V | P. A. Fischer |
| 752-2003-00L | Selected Topics in Food Technology | W+ | 3 KP | 2V | R. Stadler,
R. Behringer |
| 752-2314-00L | Physics of Food Colloids | W+ | 3 KP | 2V | P. A. Fischer,
R. Mezzenga |
| 752-3021-00L | Food Process Design and Optimization | W+ | 4 KP | 2G | E. J. Windhab |
| 752-3023-00L | Process Measurements and Automation | W+ | 3 KP | 2G | E. J. Windhab |
| 752-3201-00L | Emerging Thermal and Non Thermal Food Processing | W | 3 KP | 2V | A. Mathys |
|
| Methodische Fächer |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 401-0625-01L | Applied Analysis of Variance and Experimental Design | W+ | 5 KP | 2V + 1U | L. Meier |
| 401-0649-00L | Applied Statistical Regression | W+ | 5 KP | 2V + 1U | M. Dettling |
|
| Optionale Fächer |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-3105-00L | Physiology Guided Food Structure and Process Design | W | 3 KP | 2V | E. J. Windhab,
B. Le Révérend,
T. Wooster |
|
| Vertiefung in Food Quality and Safety |
| Disziplinäre Fächer |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-0801-00L | Lebensmittelrecht | W+ | 1 KP | 1V | C. Spinner,
E. Zbinden Kaessner |
| 752-1021-00L | Food Enzymology | W+ | 3 KP | 2G | L. Nyström |
| 752-4009-00L | Molecular Biology of Foodborne Pathogens | W+ | 3 KP | 2V | M. Loessner,
M. Schuppler |
| 752-5103-00L | Functional Microorganisms in Foods  | W+ | 3 KP | 2G | C. Lacroix,
A. Geirnaert,
L. Meile,
C. Schwab |
| 752-1301-00L | Special Topics in Toxicology | W | 2 KP | 2G | S. J. Sturla,
K. Hecht |
|
| Methodische Fächer |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 401-0625-01L | Applied Analysis of Variance and Experimental Design | W+ | 5 KP | 2V + 1U | L. Meier |
| 401-0649-00L | Applied Statistical Regression | W+ | 5 KP | 2V + 1U | M. Dettling |
|
| Optionale Fächer |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-5111-00L | Gene Technology in Foods | W+ | 3 KP | 2V | L. Meile |
| 752-1302-00L | Advanced Topics in Toxicology | W | 2 KP | 2G | S. J. Sturla |
| 376-1353-00L | Nanostructured Materials Safety | W | 2 KP | 1V | P. Wick |
|
| Vertiefung in Nutrition and Health |
| Disziplinäre Fächer |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-2307-00L | Nutritional Aspects of Food Composition and Processing | W+ | 3 KP | 2V | B. E. Baumer,
J. M. Sych |
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