Search result: Course units in Spring Semester 2020
Food Science Master  | ||||||
 Minors | ||||||
| Food Biotechnology | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | C. Lacroix, F. Constancias, M. Stevens | |
| 752-5106-00L | Meat Technology  Number of participants limited to 40 The course will only be held with a minimum of 25 participants. 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, A. Kilchör | |
| 751-7800-00L | Quality of Products of Animal Origin | W | 2 credits | 2G | M. Kreuzer, K. Giller, M. Terranova | |
| Food Chemistry | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-1022-00L | Selected Topics in Food Chemistry | W | 3 credits | 2G | M. Erzinger, S. Boulos | |
| 752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | P. A. Fischer, R. Mezzenga | |
| 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 | |
| Food Process Design | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-3022-00L | Food Factory Planning and Design | W | 3 credits | 2G | P. Beck, S. Padar | |
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann | |
| 752-3104-00L | Food Rheology II | W | 3 credits | 2G | P. A. Fischer | |
| 389-5000-00L | Computational Fluid Dynamics for Non-Newtonian Flows Does not take place this semester. | W | 3 credits | 2G | E. J. Windhab | |
| 751-5500-00L | Simulations and Sensors in Agri-Food Supply Chains | W | 3 credits | 2G | T. Defraeye | |
| Food Sensory Science and Consumer Behaviour | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | M. Siegrist | |
| 752-2102-00L | Selected Topics in Food Sensory Science Number of participants limited to 20. | W | 3 credits | 2V | J. Nuessli Guth | |
| 752-2110-00L | Multivariate Statistical Analysis | W | 3 credits | 2V | C. Hartmann, A. Bearth | |
| 752-6302-00L | Physiology of Eating | W | 3 credits | 2V | W. Langhans | |
| Public Nutrition and Health | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-6102-00L | The Role of Food and Nutrition for Disease Prevention | W | 3 credits | 2V | J. Baumgartner, M. Andersson | |
| 752-6104-00L | Nutrition for Health and Development | W | 2 credits | 2V | M. B. Zimmermann | |
| 752-6202-00L | Nutrition Case Studies | W | 2 credits | 2G | J. Baumgartner | |
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