Suchergebnis: Lerneinheiten im Herbstsemester 2021
Lebensmittelwissenschaften Master  | ||||||
 Vertiefung in Nutrition and Health | ||||||
| Optionale Fächer | ||||||
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende | |
|---|---|---|---|---|---|---|
| 752-5103-00L | Functional Microorganisms in Foods  | W | 3 KP | 2G | C. Lacroix, A. Geirnaert, A. Greppi | |
| 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 | |
| 752-6403-00L | Nutrition and Performance | W+ | 2 KP | 2V | S. Mettler, M. B. Zimmermann | |
| 752-5111-00L | Gene Technology in Foods | W | 3 KP | 2V | F. Constancias, G. Broggini, A. Greppi, F. Orelli | |
| 752-1301-00L | Special Topics in Toxicology | W | 2 KP | 2G | K. Hecht, S. Huber | |
| 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 | |
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