Search result: Course units in Spring Semester 2020
Food Science Master ![]() | ||||||
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Number | Title | Type | ECTS | Hours | Lecturers | |
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752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | C. Lacroix, F. Constancias, M. Stevens | |
752-5106-00L | Meat Technology ![]() Number of participants limited to 40 The course will only be held with a minimum of 25 participants. 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, A. Kilchör | |
751-7800-00L | Quality of Products of Animal Origin ![]() | W | 2 credits | 2G | M. Kreuzer, K. Giller, M. Terranova | |
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Number | Title | Type | ECTS | Hours | Lecturers | |
752-1022-00L | Selected Topics in Food Chemistry | W | 3 credits | 2G | M. Erzinger, S. Boulos | |
752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | P. A. Fischer, R. Mezzenga | |
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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 | |
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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 | |
751-5500-00L | Simulations and Sensors in Agri-Food Supply Chains | W | 3 credits | 2G | T. Defraeye | |
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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 | |
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Number | Title | Type | ECTS | Hours | Lecturers | |
752-6102-00L | The Role of Food and Nutrition for Disease Prevention | W | 3 credits | 2V | J. Baumgartner, 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 | |
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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, C. Hartmann, M. Schuppler, A. Walter, H. Adelmann, J. Baumgartner, U. Brändle, T. Dalhaus, M. Erzinger, I. Gangnat, A. K. Gilgen, A. Grahofer, A. Hofmann, G. Kaufmann, M. Kreuzer, M. M. Nay, C. E. Pohl, M. Wiggenhauser | |
751-3402-00L | Plant Nutrition II - Integrated Nutrient Management ![]() Only for Students in BSc/MSc Agricultural Sciences and Students in MSc Environmental or Food Sciences. Number of participants limited to 40. | W | 2 credits | 2V | 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 The course will only be held with a minimum of 25 participants. 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, A. Kilchör | |
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) ![]() Does not take place this semester. 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 | N. Buchmann | |
751-4204-01L | Horticultural Science: Case Studies ![]() Number of participants limited to 20. | W | 2 credits | 2G | L. Bertschinger, A. Bühlmann, C. Carlen, M. Lutz, A. Näf | |
751-1555-00L | Empirical Agricultural Economics | W | 3 credits | 2G | D. J. Wüpper, T. Dalhaus | |
751-5500-00L | Simulations and Sensors in Agri-Food Supply Chains | W | 3 credits | 2G | T. Defraeye | |
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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 | |
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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 | |
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Number | Title | Type | ECTS | Hours | Lecturers | |
752-0006-00L | Colloquium in Food and Nutrition Science Does not take place this semester. | 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 | |
752-7511-00L | Food Innovation Lab ![]() Number of participants limited to 30 (based on applications). No prerequisites. The course is open to Bachelor, Masters and PhD students from all disciplines. Students interested in the lecture 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 https://fpe.ethz.ch/foodinnovation.html Enrollment will be done upon admission to the course | W Dr | 3 credits | 7V | L. Rejman, J. Wemmer |