Lebensmittelwissenschaft Master  |
 Ergänzung |
| Food Biotechnology |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-5105-00L | Biotechnology of Alcoholic Beverage Production  Maximale Teilnehmerzahl: 30 | W+ | 2 KP | 2V | R. Mira de Orduna Heidinger,
A. Bühlmann,
S. Schönenberg |
| 752-5111-00L | Gene Technology in Foods | W | 3 KP | 2V | F. Constancias,
G. Broggini,
A. Greppi,
F. Orelli |
| 752-5103-00L | Functional Microorganisms in Foods | W | 3 KP | 2G | C. Lacroix,
A. Geirnaert,
A. Greppi |
|
| Food Chemistry |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-1021-00L | Food Enzymology | W+ | 3 KP | 2G | L. Nyström,
M. Erzinger |
| 529-0041-00L | Moderne Massenspektroskopie, gekoppelte Analysenmethoden, Chemometrie | W | 6 KP | 3G | R. Zenobi,
M. Badertscher,
D. Günther,
B. Hattendorf,
P. Sinués Martinez-Lozano |
|
| Food Microbiology |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-4009-00L | Molecular Biology of Foodborne Pathogens | W+ | 3 KP | 2V | M. Loessner,
M. Schuppler |
| 752-5103-00L | Functional Microorganisms in Foods | W | 3 KP | 2G | C. Lacroix,
A. Geirnaert,
A. Greppi |
|
| Food Process Design |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-3021-00L | Food Process Design and Optimization | W+ | 4 KP | 2G | E. J. Windhab |
| 752-3023-00L | Process Measurements and Automation | W | 3 KP | 2G | E. J. Windhab |
|
| Food Sensory Science and Consumer Behaviour |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-2122-00L | Food and Consumer Behaviour | W | 2 KP | 2V | M. Siegrist,
C. Hartmann |
|
| Public Health Nutrition |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-6101-00L | Dietary Etiologies of Chronic Disease | W+ | 3 KP | 2V | M. B. Zimmermann |
| 752-6105-00L | Epidemiology and Prevention | W+ | 3 KP | 2V | M. Puhan,
R. Heusser |
|
| Safety and Quality in Agri-Food Chain |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-2122-00L | Food and Consumer Behaviour | W | 2 KP | 2V | M. Siegrist,
C. Hartmann |
| 752-2307-00L | Nutritional Aspects of Food Composition and Processing | W+ | 3 KP | 2V | B. E. Baumer,
J. M. Sych |
| 751-6001-00L | Forum: Livestock in the World Food System | W | 2 KP | 1S | M. Kreuzer,
S. M. Bernal Ulloa,
S. Goumon,
A. Grahofer,
S. Neuenschwander |
| 752-5111-00L | Gene Technology in Foods | W | 3 KP | 2V | F. Constancias,
G. Broggini,
A. Greppi,
F. Orelli |
| 751-7310-00L | Bioactive Food and Feed Components | W | 2 KP | 2V | K. Giller |
|
| Food Physics |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-3103-00L | Food Rheology I | W+ | 3 KP | 2V | P. A. Fischer |
| 752-2314-00L | Physics of Food Colloids | W+ | 3 KP | 2V | P. A. Fischer,
R. Mezzenga |
|
| Food Toxicology |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-1301-00L | Special Topics in Toxicology | W | 2 KP | 2G | S. J. Sturla,
K. Hecht |
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