Suchergebnis: Lerneinheiten im Frühjahrssemester 2019
Agrarwissenschaften Master  | ||||||
 Ergänzungen | ||||||
| Safety and Quality in Agri-Food Chain | ||||||
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende | |
|---|---|---|---|---|---|---|
| 751-1652-00L | Food Security - from the Global to the Local Dimension  Number of participants limited to 20. Only for Agriculture Science MSc and Environmental Sciences MSc Participants are selected after a competitive application process: 19.02.2019 (17:15-19:00): 1st meeting (course information) 28.02.2019: Deadline for application letter 07.03.2019: Information sent to students selected | W+ | 2 KP | 2G | M. Sonnevelt, D. Barjolle | |
| 751-0021-01L | World Food System Summer School (FS) Only a strictly limited number of places are available for ETH students in this program. Participation in this course is based on a competitive application process, only selected students can participate. Details of the application process are available at http://www.worldfoodsystem.ethz.ch/education/summer-schools.html | W Dr | 4 KP | 6P | M. Grant, N. Buchmann | |
| 752-2302-00L | Milk Science | W | 1 KP | 1V | J. Berard, C. Lacroix | |
| 752-5106-00L | Fleischtechnologie Maximale Teilnehmerzahl: 40 Voraussetzung: erfolgte Teilnahme an der Lerneinheit "Qualität tierischer Produkte" (751-7800-00L im FS). | W | 1 KP | 1G | M. Kreuzer, W.‑D. Henkel | |
| 751-4204-01L | Horticultural Science: Case Studies (FS) Maximale Teilnehmerzahl: 20 | W+ | 2 KP | 2G | L. Bertschinger, C. Carlen, M. Lutz | |
| 751-4902-00L | Moderne Pflanzenschutzmittel - Wirkungsweise, Rückstandsbildung und Umweltverhalten | W+ | 2 KP | 2V | T. Poiger, M. E. Balmer, I. J. Bürge | |
| 751-3402-00L | Pflanzenernährung II - Integriertes Nährstoffmanagement | W | 2 KP | 2V | E. Frossard, A. Oberson Dräyer | |
| 752-1202-00L | Lebensmittelsicherheit und Qualitätsmanagement | W | 3 KP | 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 KP | 1G | M. Loessner, J. Klumpp, M. Schmelcher | |
| 752-3024-00L | Hygienic Design | W | 2 KP | 2G | J. Hofmann | |
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