Food Science Master |
Minors |
Food Biotechnology |
Number | Title | Type | ECTS | Hours | Lecturers |
---|
752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | C. Lacroix,
F. Constancias,
M. Stevens |
752-5106-00L | Meat Technology Number of participants limited to 40
The course will only be held with a minimum of 25 participants.
Prerequisite: Participation in "Quality of Products of Animal Origin" (751-7800-00L, course regularly offered during the spring semester). | W | 1 credit | 1G | M. Kreuzer,
A. Kilchör |
751-7800-00L | Quality of Products of Animal Origin | W | 2 credits | 2G | M. Kreuzer,
K. Giller,
M. Terranova |
|
Food Chemistry |
Number | Title | Type | ECTS | Hours | Lecturers |
---|
752-1022-00L | Selected Topics in Food Chemistry | W | 3 credits | 2G | L. Nyström,
M. Erzinger |
752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | P. A. Fischer,
R. Mezzenga |
|
Food Microbiology |
Number | Title | Type | ECTS | Hours | Lecturers |
---|
752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | T. Gude |
752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann |
752-4010-00L | Problems and Solutions in Food Microbiology Number of participants limited to 28.
Prerequisites: It is essential to have a basic knowledge in General Microbiology and Food Microbiology. If students have not taken appropriate courses, it is strongly recommended to consult with the lecturer before attending this seminar. | W | 3 credits | 1G | M. Loessner,
J. Klumpp,
M. Schmelcher |
|
Food Process Design |
Number | Title | Type | ECTS | Hours | Lecturers |
---|
752-3022-00L | Food Factory Planning and Design | W | 3 credits | 2G | P. Beck,
S. Padar |
752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann |
752-3104-00L | Food Rheology II | W | 3 credits | 2G | P. A. Fischer |
751-5500-00L | Simulations and Sensors in Agri-Food Supply Chains | W | 3 credits | 2G | T. Defraeye |
|
Food Sensory Science and Consumer Behaviour |
Number | Title | Type | ECTS | Hours | Lecturers |
---|
752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | M. Siegrist |
752-2102-00L | Selected Topics in Food Sensory Science Number of participants limited to 20. | W | 3 credits | 2V | J. Nuessli Guth |
752-2110-00L | Multivariate Statistical Analysis | W | 3 credits | 2V | C. Hartmann,
A. Bearth |
752-6302-00L | Physiology of Eating | W | 3 credits | 2V | W. Langhans |
|
Public Nutrition and Health |
Number | Title | Type | ECTS | Hours | Lecturers |
---|
752-6102-00L | The Role of Food and Nutrition for Disease Prevention | W | 3 credits | 2V | J. Baumgartner,
M. Andersson |
752-6104-00L | Nutrition for Health and Development | W | 2 credits | 2V | M. B. Zimmermann |
752-6202-00L | Nutrition Case Studies | W | 3 credits | 2G | J. Baumgartner |
752-6201-00L | Research Methodology in Nutrition | W+ | 3 credits | 2V | I. Herter-Aeberli |