Lebensmittelwissenschaften 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,
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,
F. Constancias,
M. Stevens |
752-1300-01L | Food Toxicology | W | 2 KP | 1V | S. J. Sturla |
|
Methodische Fächer |
Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
---|
751-1000-00L | Interdisziplinäre Projektarbeit Nur für Master-Studierenden Agrar- und Lebensmittelwissenschaften.
Voraussetzung: abgeschlossenes Bachelorstudium! | W+ | 4 KP | 4U | B. Dorn,
E. Frossard,
C. Hartmann,
M. Schuppler,
H. Adelmann,
J. Anderegg,
J. Baumgartner,
U. Brändle,
M. Erzinger,
T. Fleischmann,
I. Gangnat,
A. K. Gilgen,
G. Kaufmann,
L. Kronenberg,
M. Maurhofer Bringolf,
C. E. Pohl,
A. Walter,
M. Wiggenhauser,
S. Wimmer |
752-2310-00L | Physical Characterization of Food | W | 3 KP | 2V | P. A. Fischer,
R. Mezzenga |
752-2110-00L | Multivariate Statistical Analysis | W | 3 KP | 2V | C. Hartmann,
A. Bearth |
|
Optionale Fächer |
Nummer | Titel | Typ | ECTS | Umfang | Dozierende |
---|
752-2102-00L | Selected Topics in Food Sensory Science Maximale Teilnehmerzahl: 20 | W | 3 KP | 2V | J. Nuessli Guth |
752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 KP | 2V | M. Siegrist |
752-3024-00L | Hygienic Design | W | 2 KP | 2G | J. Hofmann |
751-7800-00L | Qualität tierischer Produkte | W | 2 KP | 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 KP | 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 KP | 2G | E. Slack,
M. Arnoldini,
D. Latorre |