Search result: Course units in Spring Semester 2019
|Food Science Master|
|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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