Food Science Master  |
 Minors |
| Food Biotechnology |
| Number | Title | Type | ECTS | Hours | Lecturers |
|---|
| 752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | |
| 752-5102-00 V | Food Fermentation Biotechnology | | | 2 hrs | | 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 | |
| 752-5106-00 G | Fleischtechnologie
Permission from lecturers required for all students.
Der Blockkurs findet am vom 13.06. bis 14.06.2019 am ABZ (Ausbildungszentrum für die Schweizer Fleischwirtschaft) in Spiez statt. Für die Teilnahme ist ein Beitrag von CHF 150.- zu entrichten.
Der Kurs wird durchgeführt, wenn sich mindestens 25 Personen einschreiben. Ende März 2019 wird über die Durchführung entschieden. | | | 20s hrs | | M. Kreuzer,
W.‑D. Henkel |
| 751-7800-00L | Quality of Products of Animal Origin | W | 2 credits | 2G | |
| 751-7800-00 G | Qualität tierischer Produkte | | | 2 hrs | | 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 | |
| 752-1022-00 G | Selected Topics in Food Chemistry | | | 2 hrs | | L. Nyström,
T. M. Amrein,
M. Erzinger |
| 752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | |
| 752-2310-00 V | Physical Characterization of Food | | | 2 hrs | | 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 | |
| 752-1202-00 G | Lebensmittelsicherheit und Qualitätsmanagement | | | 2 hrs | | T. Gude |
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | |
| 752-3024-00 G | Hygienic Design
Lecture follows a special program. | | | 2 hrs | | 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 | |
| 752-4010-00 G | Problems and Solutions in Food Microbiology
Kickoff Meeting: February 27, 2018.
IMPORTANT: ALL STUDENTS MUST BE PRESENT in order to register. | | | 1 hrs | | 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 | |
| 752-3022-00 G | Planung von Lebensmittelbetrieben | | | 2 hrs | | P. Beck,
S. Padar |
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | |
| 752-3024-00 G | Hygienic Design
Lecture follows a special program. | | | 2 hrs | | J. Hofmann |
| 752-3104-00L | Food Rheology II | W | 3 credits | 2G | |
| 752-3104-00 G | Food Rheology II | | | 2 hrs | | P. A. Fischer |
| 389-5000-00L | Computational Fluid Dynamics for Non-Newtonian Flows | W | 3 credits | 2G | |
| 389-5000-00 G | Computational Fluid Dynamics for Non-Newtonian Flows
Does not take place this semester.
Block course: June 11 - 28, 2018
Detailed information about the course including exact schedule and room details will be communicated by email. | | | 28s hrs | | 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 | |
| 752-2123-00 V | Risk Awareness, Risk Acceptance and Trust | | | 2 hrs | | M. Siegrist |
| 752-2102-00L | Selected Topics in Food Sensory Science Number of participants limited to 20. | W | 3 credits | 2V | |
| 752-2102-00 V | Selected Topics in Food Sensory Science | | | 2 hrs | | J. Nuessli Guth |
| 752-2110-00L | Multivariate Statistical Analysis | W | 3 credits | 2V | |
| 752-2110-00 V | Multivariate Statistical Analysis
Permission from lecturers required for all students.
| | | 2 hrs | | C. Hartmann,
A. Bearth |
| 752-6302-00L | Physiology of Eating | W | 3 credits | 2V | |
| 752-6302-00 V | Physiology of Eating | | | 2 hrs | | 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 | |
| 752-6102-00 V | The Role of Food and Nutrition for Disease Prevention | | | 2 hrs | | M. Andersson |
| 752-6104-00L | Nutrition for Health and Development | W | 2 credits | 2V | |
| 752-6104-00 V | Nutrition for Health and Development | | | 2 hrs | | M. B. Zimmermann |
| 752-6202-00L | Nutrition Case Studies | W | 2 credits | 2G | |
| 752-6202-00 G | Nutrition Case Studies | | | 2 hrs | | J. Baumgartner |
| 752-6201-00L | Research Methodology in Nutrition | W+ | 3 credits | 2V | |
| 752-6201-00 V | Research Methodology in Nutrition | | | 2 hrs | | I. Herter-Aeberli |
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