Search result: Course units in Spring Semester 2019
|Food Science Master|
|Major in Food Quality and Safety|
|752-1022-00L||Selected Topics in Food Chemistry||W||3 credits||2G||L. Nyström, T. M. Amrein, 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||M. Loessner, 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, N. Antczak|
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