Food Science Master  |
 Major in Food Processing |
| Disciplinary Subjects |
| Number | Title | Type | ECTS | Hours | Lecturers |
|---|
| 752-2402-00L | Food Packaging | W | 2 credits | 2G | |
| 752-2402-00 G | Food Packaging | | | 2 hrs | | S. Yildirim |
| 752-3022-00L | Food Factory Planning and Design | W | 3 credits | 2G | |
| 752-3022-00 G | Planung von Lebensmittelbetrieben | | | 2 hrs | | P. Beck,
S. Padar |
| 752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | |
| 752-5102-00 V | Food Fermentation Biotechnology | | | 2 hrs | | C. Lacroix,
C. Schwab,
M. Stevens |
| 752-3200-00L | Sustainable Food Processing | W+ | 3 credits | 2V | |
| 752-3200-00 V | Sustainable Food Processing | | | 2 hrs | | A. Mathys |
|
| Methodology Subjects |
| Number | Title | Type | ECTS | Hours | Lecturers |
|---|
| 751-1000-00L | Interdisciplinary Project  Only for Master Students in Agricultural Sciences and Food Sciences.
Prerequisite: successful completion of the bachelor programme. | W+ | 4 credits | 3U | |
| 751-1000-00 U | Interdisziplinäre Projektarbeit
Die LV findet während des Semesters am Donnerstag von 12:30-15:00 statt.
Während der Semesterzeit arbeiten die Studierenden ausserhalb der Vorlesungszeit im Selbststudium an den Projekten und führen mindestens eine Projektbesprechung beim Projektpartner durch.
Externe Projekttage vom 17.-20.6.2019. | | | 3 hrs | | B. Dorn,
E. Frossard,
C. Hartmann,
M. Schuppler,
H. Adelmann,
J. Baumgartner,
E. Buff Keller,
T. Dalhaus,
M. Erzinger,
A. K. Gilgen,
A. Grahofer,
R. Hüppi,
G. Kaufmann,
M. Kreuzer,
J. Nuessli Guth,
L. Nyström,
H. Pausch,
M. Siegrist,
A. Walter |
| 752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | |
| 752-2310-00 V | Physical Characterization of Food | | | 2 hrs | | P. A. Fischer,
R. Mezzenga |
| 752-2110-00L | Multivariate Statistical Analysis | W | 3 credits | 2V | |
| 752-2110-00 V | Multivariate Statistical Analysis
Permission from lecturers required for all students.
| | | 2 hrs | | C. Hartmann,
A. Bearth |
|
| Optional Subjects |
| Number | Title | Type | ECTS | Hours | Lecturers |
|---|
| 752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | |
| 752-2123-00 V | Risk Awareness, Risk Acceptance and Trust | | | 2 hrs | | M. Siegrist |
| 752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | |
| 752-1202-00 G | Lebensmittelsicherheit und Qualitätsmanagement | | | 2 hrs | | T. Gude |
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | |
| 752-3024-00 G | Hygienic Design
Lecture follows a special program. | | | 2 hrs | | J. Hofmann |
| 752-3104-00L | Food Rheology II | W | 3 credits | 2G | |
| 752-3104-00 G | Food Rheology II | | | 2 hrs | | P. A. Fischer |
| 752-1300-01L | Food Toxicology | W | 2 credits | 1V | |
| 752-1300-01 V | Food Toxicology | | | 1 hrs | | S. J. Sturla,
N. Antczak |
| 752-3102-00L | Process-Microstructure-Property Relationships | W | 3 credits | 2G | |
| 752-3102-00 G | Process-Microstructure-Property Relationships | | | 2 hrs | | E. J. Windhab,
P. Braun,
A. M. Kratzer,
M. Michel |
|
| 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 | |
| 752-1022-00 G | Selected Topics in Food Chemistry | | | 2 hrs | | L. Nyström,
T. M. Amrein,
M. Erzinger |
| 752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | |
| 752-1202-00 G | Lebensmittelsicherheit und Qualitätsmanagement | | | 2 hrs | | 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 | |
| 752-4010-00 G | Problems and Solutions in Food Microbiology
Kickoff Meeting: February 27, 2018.
IMPORTANT: ALL STUDENTS MUST BE PRESENT in order to register. | | | 1 hrs | | M. Loessner,
J. Klumpp,
M. Schmelcher |
| 752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | |
| 752-5102-00 V | Food Fermentation Biotechnology | | | 2 hrs | | C. Lacroix,
C. Schwab,
M. Stevens |
| 752-1300-01L | Food Toxicology | W | 2 credits | 1V | |
| 752-1300-01 V | Food Toxicology | | | 1 hrs | | S. J. Sturla,
N. Antczak |
|
| Methodology Subjects |
| Number | Title | Type | ECTS | Hours | Lecturers |
|---|
| 751-1000-00L | Interdisciplinary Project Only for Master Students in Agricultural Sciences and Food Sciences.
Prerequisite: successful completion of the bachelor programme. | W+ | 4 credits | 3U | |
| 751-1000-00 U | Interdisziplinäre Projektarbeit
Die LV findet während des Semesters am Donnerstag von 12:30-15:00 statt.
Während der Semesterzeit arbeiten die Studierenden ausserhalb der Vorlesungszeit im Selbststudium an den Projekten und führen mindestens eine Projektbesprechung beim Projektpartner durch.
Externe Projekttage vom 17.-20.6.2019. | | | 3 hrs | | B. Dorn,
E. Frossard,
C. Hartmann,
M. Schuppler,
H. Adelmann,
J. Baumgartner,
E. Buff Keller,
T. Dalhaus,
M. Erzinger,
A. K. Gilgen,
A. Grahofer,
R. Hüppi,
G. Kaufmann,
M. Kreuzer,
J. Nuessli Guth,
L. Nyström,
H. Pausch,
M. Siegrist,
A. Walter |
| 752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | |
| 752-2310-00 V | Physical Characterization of Food | | | 2 hrs | | P. A. Fischer,
R. Mezzenga |
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