Search result: Courses in Autumn Semester 2018
Food Science Bachelor | ||||||||||||
5. Semester | ||||||||||||
Basics of Food Science | ||||||||||||
Number | Title | Type | ECTS | Hours | Lecturers | |||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
752-5001-00L | Food Biotechnology | W | 4 credits | 3V | ||||||||
752-5001-00 V | Food Biotechnology | 3 hrs |
| C. Lacroix, C. Jans, L. Meile | ||||||||
752-6001-00L | Introduction to Nutritional Science | W | 3 credits | 2V | ||||||||
752-6001-00 V | Introduction to Nutritional Science Course is taught in English (M. Zimmermann) and German (Ch. Wolfrum) | 2 hrs |
| M. B. Zimmermann, C. Wolfrum | ||||||||
752-4005-00L | Food Microbiology I | W | 3 credits | 2V | ||||||||
752-4005-00 V | Lebensmittel-Mikrobiologie I | 2 hrs |
| M. Loessner | ||||||||
Food Science General Courses | ||||||||||||
Number | Title | Type | ECTS | Hours | Lecturers | |||||||
551-0317-00L | Immunology I | W | 3 credits | 2V | ||||||||
551-0317-00 V | Immunology I | 2 hrs |
| M. Kopf, A. Oxenius | ||||||||
752-2120-00L | Consumer Behaviour I | W | 2 credits | 2V | ||||||||
752-2120-00 V | Consumer Behaviour I | 2 hrs |
| M. Siegrist, A. Bearth, B. S. Sütterlin | ||||||||
752-1003-00L | Food Chemistry II | W+ | 3 credits | 2V | ||||||||
752-1003-00 V | Lebensmittelchemie II | 2 hrs |
| L. Nyström, S. Boulos | ||||||||
752-1103-00L | Food Analysis II | W+ | 3 credits | 2V | ||||||||
752-1103-00 V | Lebensmittelanalytik II | 2 hrs |
| T. Gude | ||||||||
752-3001-00L | Food Process Engineering II | W+ | 3 credits | 3G | ||||||||
752-3001-00 G | Lebensmittel-Verfahrenstechnik II | 3 hrs | P. Braun | |||||||||
752-2000-00L | Food Materials Science | W+ | 4 credits | 3G | ||||||||
752-2000-00 G | Food Materials Science | 3 hrs |
| R. Mezzenga, G. Nyström | ||||||||
752-6307-00L | Physiology and Anatomy III | W | 3 credits | 2V | ||||||||
752-6307-00 V | Physiologie und Anatomie III | 2 hrs |
| W. Langhans | ||||||||
752-0300-00L | Scientific Practices in Food Science | W+ | 3 credits | 2V | ||||||||
752-0300-00 V | Wissenschaftliches Arbeiten in den Lebensmittelwissenschaften
Permission from lecturers required for all students.
| 2 hrs |
| L. Nyström, S. Di Palma, P. A. Fischer, H. Gahlon | ||||||||
Food Science Laboratory Practice | ||||||||||||
Number | Title | Type | ECTS | Hours | Lecturers | |||||||
752-4007-00L | Experimental Food Microbiology Number of participants limited to 48. Registration only after having attended the course Lebensmittel-Mikrobiologie I (752-4005-00L). | W | 3 credits | 4P | ||||||||
752-4007-00 P | Experimentelle Lebensmittel-Mikrobiologie
Das Praktikum wird zweimal als Blockkurs durchgeführt: Block I: 07. Januar - 18. Januar 2019 Block II: 28. Januar - 08. Februar 2019 Die Platzzuteilung erfolgt gemäss separater Anmeldung. Details werden rechtzeitig bekannt gegeben. | 60s hrs | M. Schuppler | |||||||||
752-2002-00L | Food Technology Laboratory Course Number of participants limited to 55 Prerequisite: Attendance of the course 752-2001-00L "Food Technology". | W | 2 credits | 4P | ||||||||
752-2002-00 P | Lebensmittel-Technologiepraktikum
Permission from lecturers required for all students.
Das detaillierte Programm mit den genauen Präsenzzeiten und allen Räumen wird separat bekannt gegeben. Die Einführung ins LT-Praktikum findet am Montag, 24.09.2018 von 13:15 Uhr bis ca. 14.00 Uhr im LFV B42.1 statt. | 4 hrs |
| H. Adelmann |
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