Search result: Course units in Spring Semester 2019
Food Science Master  | ||||||
 Minors | ||||||
| Food Biotechnology | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | C. Lacroix, C. Schwab, M. Stevens | |
| 752-5106-00L | Meat Technology  Number of participants limited to 40 Prerequisite: Participation in "Quality of Products of Animal Origin" (751-7800-00L, course regularly offered during the spring semester). | W | 1 credit | 1G | M. Kreuzer, W.‑D. Henkel | |
| 751-7800-00L | Quality of Products of Animal Origin | W | 2 credits | 2G | M. Kreuzer, K. Giller, M. Terranova | |
| Food Chemistry | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-1022-00L | Selected Topics in Food Chemistry | W | 3 credits | 2G | L. Nyström, T. M. Amrein, M. Erzinger | |
| 752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | P. A. Fischer, R. Mezzenga | |
| Food Microbiology | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | T. Gude | |
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann | |
| 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 credits | 1G | M. Loessner, J. Klumpp, M. Schmelcher | |
| Food Process Design | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-3022-00L | Food Factory Planning and Design | W | 3 credits | 2G | P. Beck, S. Padar | |
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann | |
| 752-3104-00L | Food Rheology II | W | 3 credits | 2G | P. A. Fischer | |
| 389-5000-00L | Computational Fluid Dynamics for Non-Newtonian Flows Does not take place this semester. | W | 3 credits | 2G | E. J. Windhab | |
| Food Sensory Science and Consumer Behaviour | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | M. Siegrist | |
| 752-2102-00L | Selected Topics in Food Sensory Science Number of participants limited to 20. | W | 3 credits | 2V | J. Nuessli Guth | |
| 752-2110-00L | Multivariate Statistical Analysis | W | 3 credits | 2V | C. Hartmann, A. Bearth | |
| 752-6302-00L | Physiology of Eating | W | 3 credits | 2V | W. Langhans | |
| Public Nutrition and Health | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-6102-00L | The Role of Food and Nutrition for Disease Prevention | W | 3 credits | 2V | M. Andersson | |
| 752-6104-00L | Nutrition for Health and Development | W | 2 credits | 2V | M. B. Zimmermann | |
| 752-6202-00L | Nutrition Case Studies | W | 2 credits | 2G | J. Baumgartner | |
| 752-6201-00L | Research Methodology in Nutrition | W+ | 3 credits | 2V | I. Herter-Aeberli | |
| Safety and Quality in Agri-Food Chain | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 751-1000-00L | Interdisciplinary Project Only for Master Students in Agricultural Sciences and Food Sciences. Prerequisite: successful completion of the bachelor programme. | W | 4 credits | 3U | B. Dorn, E. Frossard, C. Hartmann, M. Schuppler, H. Adelmann, J. Baumgartner, E. Buff Keller, T. Dalhaus, M. Erzinger, A. K. Gilgen, A. Grahofer, R. Hüppi, G. Kaufmann, M. Kreuzer, J. Nuessli Guth, L. Nyström, H. Pausch, M. Siegrist, A. Walter | |
| 751-3402-00L | Plant Nutrition II - Integrated Nutrient Management | W | 2 credits | 2V | E. Frossard, A. Oberson Dräyer | |
| 751-4902-00L | Modern Pesticides - Mode of Action, Residues and Environmental Fate | W | 2 credits | 2V | T. Poiger, M. E. Balmer, I. J. Bürge | |
| 752-2302-00L | Milk Science | W | 1 credit | 1V | J. Berard, C. Lacroix | |
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann | |
| 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 credits | 1G | M. Loessner, J. Klumpp, M. Schmelcher | |
| 752-5106-00L | Meat Technology Number of participants limited to 40 Prerequisite: Participation in "Quality of Products of Animal Origin" (751-7800-00L, course regularly offered during the spring semester). | W | 1 credit | 1G | M. Kreuzer, W.‑D. Henkel | |
| 752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | T. Gude | |
| 751-7800-00L | Quality of Products of Animal Origin | W | 2 credits | 2G | M. Kreuzer, K. Giller, M. Terranova | |
| 751-0021-01L | World Food System Summer School (FS) Only a strictly limited number of places are available for ETH students in this program. Participation in this course is based on a competitive application process, only selected students can participate. Details of the application process are available at http://www.worldfoodsystem.ethz.ch/education/summer-schools.html | W Dr | 4 credits | 6P | M. Grant, N. Buchmann | |
| 751-4204-01L | Horticultural Science: Case Studies (FS) Number of participants limited to 20. | W | 2 credits | 2G | L. Bertschinger, C. Carlen, M. Lutz | |
| 751-1555-00L | Applied Food Industrial Organisation | W | 3 credits | 2G | D. J. Wüpper, T. Dalhaus | |
| Food Physics | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-3104-00L | Food Rheology II | W | 3 credits | 2G | P. A. Fischer | |
| 752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | P. A. Fischer, R. Mezzenga | |
| 752-3102-00L | Process-Microstructure-Property Relationships | W | 3 credits | 2G | E. J. Windhab, P. Braun, A. M. Kratzer, M. Michel | |
| Food Toxicology | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-1300-01L | Food Toxicology | W+ | 2 credits | 1V | S. J. Sturla, N. Antczak | |
| 752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | M. Siegrist | |
| 701-0998-00L | Environmental and Human Health Risk Assessment of Chemicals | W | 3 credits | 2G | M. Scheringer, B. Escher | |
| 701-1312-00L | Advanced Ecotoxicology | W | 3 credits | 2V | R. Eggen, E. Janssen, K. Schirmer, M. Suter | |
| Electives | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-0006-00L | Colloquium in Food and Nutrition Science | W | 1 credit | 2K | S. J. Sturla | |
| 751-7800-00L | Quality of Products of Animal Origin | W | 2 credits | 2G | M. Kreuzer, K. Giller, M. Terranova | |
| 389-5000-00L | Computational Fluid Dynamics for Non-Newtonian Flows Does not take place this semester. | W | 3 credits | 2G | E. J. Windhab | |
| 752-7510-00L | Entrepreneurial Summer School: Food Innovation Lab Number of participants limited to 30 (including international applicants). Students interested in the summer school have to apply by submitting a motivation letter as well as a CV. Detailed information about the program as well as the application link can be found on foodinnovation.ethz.ch. Application deadline: March 15, 2019 Notification of decision: March 31, 2019 | W | 4 credits | 6S | L. Rejman, J. Wemmer | |