Search result: Courses in Spring Semester 2019
Food Science Master  | |||||||||
 Minors | |||||||||
| 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 | |||||
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