Search result: Course units in Spring Semester 2019

Agroecosystem Sciences Master Information
Minors
Safety and Quality in Agri-Food Chain
NumberTitleTypeECTSHoursLecturers
751-1652-00LFood Security - from the Global to the Local Dimension Restricted registration - show details
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 credits2GM. Sonnevelt, D. Barjolle
751-0021-01LWorld Food System Summer School (FS) Restricted registration - show details
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 Link
W Dr4 credits6PM. Grant, N. Buchmann
752-2302-00LMilk Science Information W1 credit1VJ. Berard, C. Lacroix
752-5106-00LMeat Technology Restricted registration - show details
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).
W1 credit1GM. Kreuzer, W.‑D. Henkel
751-4204-01LHorticultural Science: Case Studies (FS) Restricted registration - show details
Number of participants limited to 20.
W+2 credits2GL. Bertschinger, C. Carlen, M. Lutz
751-4902-00LModern Pesticides - Mode of Action, Residues and Environmental FateW+2 credits2VT. Poiger, M. E. Balmer, I. J. Bürge
751-3402-00LPlant Nutrition II - Integrated Nutrient ManagementW2 credits2VE. Frossard, A. Oberson Dräyer
752-1202-00LFood Safety and Quality ManagementW3 credits2GT. Gude
752-4010-00LProblems and Solutions in Food Microbiology Restricted registration - show details
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.
W3 credits1GM. Loessner, J. Klumpp, M. Schmelcher
752-3024-00LHygienic DesignW2 credits2GJ. Hofmann
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