Suchergebnis: Lerneinheiten im Frühjahrssemester 2019
Lebensmittelwissenschaft Master  | ||||||
 Vertiefung in Food Quality and Safety | ||||||
| Disziplinäre Fächer | ||||||
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende | |
|---|---|---|---|---|---|---|
| 752-1022-00L | Selected Topics in Food Chemistry | W | 3 KP | 2G | L. Nyström, T. M. Amrein, M. Erzinger | |
| 752-1202-00L | Lebensmittelsicherheit und Qualitätsmanagement | W | 3 KP | 2G | T. Gude | |
| 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 KP | 1G | M. Loessner, J. Klumpp, M. Schmelcher | |
| 752-5102-00L | Food Fermentation Biotechnology | W | 3 KP | 2V | C. Lacroix, C. Schwab, M. Stevens | |
| 752-1300-01L | Food Toxicology | W | 2 KP | 1V | S. J. Sturla, N. Antczak | |
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