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Course units in Autumn Semester 2018
Food Science Bachelor  |
 5. Semester |
| Basics of Food Science |
| Number | Title | Type | ECTS | Hours | Lecturers |
|---|
| 752-5001-00L | Food Biotechnology | W | 4 credits | 3V | C. Lacroix,
C. Jans,
L. Meile |
| 752-6001-00L | Introduction to Nutritional Science | W | 3 credits | 2V | M. B. Zimmermann,
C. Wolfrum |
| 752-4005-00L | Food Microbiology I | W | 3 credits | 2V | M. Loessner |
|
| Food Science General Courses |
| Number | Title | Type | ECTS | Hours | Lecturers |
|---|
| 551-0317-00L | Immunology I | W | 3 credits | 2V | M. Kopf,
A. Oxenius |
| 752-2120-00L | Consumer Behaviour I | W | 2 credits | 2V | M. Siegrist,
A. Bearth,
B. S. Sütterlin |
| 752-1003-00L | Food Chemistry II | W+ | 3 credits | 2V | L. Nyström,
S. Boulos |
| 752-1103-00L | Food Analysis II | W+ | 3 credits | 2V | T. Gude |
| 752-3001-00L | Food Process Engineering II | W+ | 3 credits | 3G | P. Braun |
| 752-2000-00L | Food Materials Science | W+ | 4 credits | 3G | R. Mezzenga,
G. Nyström |
| 752-6307-00L | Physiology and Anatomy III | W | 3 credits | 2V | W. Langhans |
| 752-0300-00L | Scientific Practices in Food Science  | W+ | 3 credits | 2V | L. Nyström,
S. Di Palma,
P. A. Fischer,
H. Gahlon |
|
| Food Science Laboratory Practice |
| Number | Title | Type | ECTS | Hours | Lecturers |
|---|
| 752-4007-00L | Experimental Food Microbiology Number of participants limited to 48.
Registration only after having attended the course Lebensmittel-Mikrobiologie I (752-4005-00L). | W | 3 credits | 4P | M. Schuppler |
| 752-2002-00L | Food Technology Laboratory Course Number of participants limited to 55
Prerequisite: Attendance of the course 752-2001-00L "Food Technology". | W | 2 credits | 4P | H. Adelmann |
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