Suchergebnis: Lerneinheiten im Herbstsemester 2022
Lebensmittelwissenschaften Master  | ||||||
 Vertiefung in Food Processing | ||||||
| Disziplinäre Fächer | ||||||
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende | |
|---|---|---|---|---|---|---|
| 752-3103-00L | Food Rheology I | W+ | 3 KP | 2V | P. A. Fischer | |
| 752-2003-00L | Selected Topics in Food Technology | W+ | 3 KP | 2V | R. Stadler, C. Bolten | |
| 752-2314-00L | Physics of Food Colloids | W+ | 3 KP | 2V | P. A. Fischer, R. Mezzenga | |
| 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 | |
| 752-3201-00L | Emerging Thermal and Non Thermal Food Processing | W | 3 KP | 2V | A. Mathys, J. Dumpler | |
| Methodische Fächer | ||||||
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende | |
| 401-0625-01L | Applied Analysis of Variance and Experimental Design | W+ | 5 KP | 2V + 1U | L. Meier | |
| 401-0649-00L | Applied Statistical Regression | W+ | 5 KP | 2V + 1U | M. Dettling | |
| Optionale Fächer | ||||||
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende | |
| 752-3105-00L | Physiology Guided Food Structure and Process Design | W | 3 KP | 2V | E. J. Windhab, M. Devezeaux de Lavergne, B. von der Weid, T. Wooster | |
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