Search result: Course units in Spring Semester 2019
Food Science Master  | ||||||
 Minors | ||||||
| Food Biotechnology | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | C. Lacroix, C. Schwab, M. Stevens | |
| 752-5106-00L | Meat Technology  Number of participants limited to 40 Prerequisite: Participation in "Quality of Products of Animal Origin" (751-7800-00L, course regularly offered during the spring semester). | W | 1 credit | 1G | M. Kreuzer, W.‑D. Henkel | |
| 751-7800-00L | Quality of Products of Animal Origin | W | 2 credits | 2G | M. Kreuzer, K. Giller, M. Terranova | |
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