Search result: Course units in Spring Semester 2020

Food Science Bachelor Information
4. Semester
Basic Courses II: Examination Block 2
751-0014-00LAgricultural Economics in the World Food SystemO2 credits2VD. J. Wüpper
701-0206-00LSelected Topics of Physical ChemistryO2 credits2GP. Funck
752-6306-00LPhysiology and Anatomy II
Course is taught in German and English.
O3 credits2VD. Burdakov, M. Ristow
551-1420-00LMolecular BiologyO2 credits2GD. Santelia, J. Fütterer
Basics of Food Science
Courses in the category 'Basics of Food Science' are offered in the 3., 4. and 5. semester of the Bachelor programme in Food Science.
752-1101-00LFood Analysis IW+3 credits2VS. Boulos, M. Erzinger
752-2001-00LFood Technology Restricted registration - show details
Die Vorlesung wird neu grösstenteils auf Deutsch gelesen.
W+3 credits3GR. Perren, S. Bolisetty, V. Lutz Bueno
752-3000-00LFood Process Engineering IW+4 credits3VE. J. Windhab
Food Science General Courses
Offers in the third Bachelor year
Food Science Laboratory Practice
752-1004-00LLaboratory Course in Food Chemistry Restricted registration - show details
Prerequisite: Students may only enrol once they have followed the courses Food Chemistry I (752-1000-00L) and Food Analysis I (752-1101-00L).

Number of participants limited to 60.
W+3 credits4PM. Erzinger
752-0400-00LMicroscopy Restricted registration - show details
Does not take place this semester.
Number of participants limited to 50.
W1 credit2P
752-0020-00LExcursions I Restricted registration - show details
Only for students enrolled in the study program Food Science BSc 4th semester.
O1 credit2PL. Nyström
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