Search result: Course units in Spring Semester 2021
Food Science Master  | ||||||
 Major in Food Quality and Safety | ||||||
| Optional Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-2102-00L | Selected Topics in Food Sensory Science  Number of participants limited to 20. | W | 3 credits | 2V | J. Nuessli Guth | |
| 752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | M. Siegrist | |
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann | |
| 751-7800-00L | Quality of Products of Animal Origin | W | 2 credits | 2G | M. Kreuzer, K. Giller, M. Terranova | |
| 752-1030-00L | Food Biochemistry Laboratory Number of participants limited to 12 The lab course will only be held with a minimum of 6 and a maximum of 12 participants. | W | 3 credits | 5P | L. Nyström, S. Boulos, M. Erzinger | |
| 752-6450-00L | Food, Microbiota and Immunity: Debating the Evidence Number of participants limited to 20. | W | 3 credits | 2G | E. Slack, M. Arnoldini, D. Latorre | |
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