Suchergebnis:
Lerneinheiten im Herbstsemester 2021
MAS in Ernährung und Gesundheit  |
 Disziplinäre Fächer |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-6105-00L | Epidemiology and Prevention | W+ | 3 KP | 2V | M. Puhan,
R. Heusser |
| 752-2307-00L | Nutritional Aspects of Food Composition and Processing | W+ | 3 KP | 2V | B. E. Baumer,
J. M. Sych |
| 752-6301-00L | Nutrition-Related Physiology lecture was formerly named: "Selected Topics in Physiology Related to Nutrition" (until fall semester 2020) | W+ | 3 KP | 2V | F. von Meyenn |
| 766-6205-00L | Nutrient Analysis in Foods  Number of participants limited to 15.
Permission from lecturers required for all students. | W+ | 3 KP | 3U | J. Rigutto |
| 752-6101-00L | Dietary Etiologies of Chronic Disease | W | 3 KP | 2V | M. B. Zimmermann |
| 752-6403-00L | Nutrition and Performance | W+ | 2 KP | 2V | S. Mettler,
M. B. Zimmermann |
| 766-6304-00L | Introduction to the Nutrition Research Process | W+ | 3 KP | 2G | J. Rigutto |
|
| Wahlfächer |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 752-2122-00L | Food and Consumer Behaviour | W | 2 KP | 2V | M. Siegrist,
C. Hartmann |
| 752-0801-00L | Lebensmittelrecht | W | 1 KP | 1V | C. Spinner,
E. Zbinden Kaessner |
| 752-5103-00L | Functional Microorganisms in Foods | W | 3 KP | 2G | C. Lacroix,
A. Geirnaert,
A. Greppi |
| 752-5111-00L | Gene Technology in Foods | W | 3 KP | 2V | F. Constancias,
G. Broggini,
A. Greppi,
F. Orelli |
| 551-0317-00L | Immunology I | W | 3 KP | 2V | M. Kopf,
A. Oxenius |
| 752-6151-00L | Public Health Concepts | W+ | 3 KP | 2V | R. Heusser |
| 376-0300-00L | Translational Science for Health and Medicine | W | 3 KP | 2G | J. Goldhahn,
C. Wolfrum |
| 376-0225-00L | Physical Activities and Health | W | 3 KP | 2V | R. Knols,
E. de Bruin,
weitere Referent/innen |
|
| Master-Arbeit |
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
|---|
| 766-6500-00L | MAS Master-Arbeit Nur für MAS in Nutrition and Health. | O | 20 KP | 43D | Dozent/innen |
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