Search result: Course units in Autumn Semester 2019
Food Science Master  | ||||||
 Major in Food Processing | ||||||
| Disciplinary Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-3103-00L | Food Rheology I | W+ | 3 credits | 2V | P. A. Fischer | |
| 752-2003-00L | Selected Topics in Food Technology | W+ | 3 credits | 2V | R. Stadler, R. Behringer | |
| 752-2314-00L | Physics of Food Colloids | W+ | 3 credits | 2V | P. A. Fischer, R. Mezzenga | |
| 752-3021-00L | Food Process Design and Optimization | W+ | 4 credits | 2G | E. J. Windhab | |
| 752-3023-00L | Process Measurements and Automation | W+ | 3 credits | 2G | E. J. Windhab | |
| 752-3201-00L | Emerging Thermal and Non Thermal Food Processing | W | 3 credits | 2V | A. Mathys | |
| Methodology Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 401-0625-01L | Applied Analysis of Variance and Experimental Design | W+ | 5 credits | 2V + 1U | L. Meier | |
| 401-0649-00L | Applied Statistical Regression | W+ | 5 credits | 2V + 1U | M. Dettling | |
| Optional Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-3105-00L | Physiology Guided Food Structure and Process Design | W | 3 credits | 2V | E. J. Windhab, B. Le Révérend, T. Wooster | |
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