Search result: Course units in Spring Semester 2020
Food Science Bachelor  | ||||||
 6. Semester | ||||||
| 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. | ||||||
| Food Science General Courses | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-3002-00L | Food Process Engineering III | W+ | 3 credits | 3G | P. Braun, W. Hanselmann | |
| 751-1101-10L | Finances and Accounting System | W | 2 credits | 2G | C. Müller | |
| 752-4006-00L | Food Microbiology II | W+ | 3 credits | 2V | M. Loessner, J. Klumpp | |
| 752-5002-00L | Fermented Milk Products  | W+ | 2 credits | 2V | C. Lacroix | |
| 752-5002-01L | Fermented Plant and Meat Products | W+ | 2 credits | 2G | C. Lacroix, F. Constancias, A. Greppi | |
| 752-6002-00L | Advanced Topics in Nutritional Science | W+ | 3 credits | 2V | M. B. Zimmermann, J. Rigutto, J. M. Sych, C. Wolfrum | |
| 752-2121-00L | Consumer Behaviour II | W | 2 credits | 2G | M. Siegrist, J. Ammann | |
| 752-1300-00L | Introduction to Toxicology | W+ | 3 credits | 2V | R. Eggen, S. J. Sturla | |
| 752-2101-00L | Food Sensory Science Number of participants limited to 30. | W | 2 credits | 2G | J. Nuessli Guth | |
| 551-0318-00L | Immunology II | W | 3 credits | 2V | A. Oxenius, M. Kopf, S. R. Leibundgut, E. Wetter Slack, further lecturers | |
| Food Science Laboratory Practice | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-5004-00L | Food Biotechnology Laboratory Course Number of participants limited to 48 Prerequisites: Participation in the courses Food Biotechnology (752-5001-00L) and Fermented Milk Products (752-5002-00L). | W | 3 credits | 5P | A. Greppi, C. Lacroix, B. Pugin | |
| 752-3004-00L | Food Process Engineering Laboratory Course Number of participants limited to 40 Prerequisite: Participation in the course Lebensmittel-Verfahrenstechnik I. | W | 3 credits | 5P | P. Braun | |
| 752-6210-00L | Toxicology and Nutrition Laboratory Course Number of participants limited to 30. Prerequisties: Participation in the course Introduction to Nutritional Science (752-6001-00) and Introduction to Toxicology (752-1300-00) in parallel to the laboratory course. | W | 3 credits | 4P | I. Herter-Aeberli, S. J. Sturla, K. A. Hurley | |
| Excursions | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-0021-00L | Excursions II Only for students enrolled in the study program Food Science BSc 6th semester. | O | 1 credit | 2P | L. Nyström | |
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