Search result: Course units in Spring Semester 2019
Food Science Master  | ||||||
 Minors | ||||||
| Food Microbiology | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | T. Gude | |
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann | |
| 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 | |
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