Food Science Master |
Major in Food Processing |
Disciplinary Subjects |
Number | Title | Type | ECTS | Hours | Lecturers |
---|
752-2402-00L | Food Packaging | W | 2 credits | 2G | |
752-2402-00 G | Food Packaging | | | 2 hrs | | S. Yildirim |
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 |
752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | |
752-5102-00 V | Food Fermentation Biotechnology | | | 2 hrs | | C. Lacroix,
F. Constancias,
M. Stevens |
752-3200-00L | Sustainable Food Processing | W+ | 3 credits | 2V | |
752-3200-00 V | Sustainable Food Processing | | | 2 hrs | | A. Mathys |
|
Methodology Subjects |
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 | |
751-1000-00 U | Interdisziplinäre Projektarbeit
Die LV findet während des Semesters am Donnerstag von 12:30-15:00 statt. Am 5. 3. findet die LV von 12.00-18.00 statt (Besprechung mit externen Projektpartnern). Während der Semesterzeit arbeiten die Studierenden ausserhalb der Vorlesungszeit im Selbststudium an den Projekten und führen mindestens eine Projektbesprechung beim Projektpartner durch. Die externe Projekttage finden vom 15.-18.6.2020 auf dem Herzberg (AG) statt. | | | 3 hrs | | 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 |
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 |
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 |
|
Optional Subjects |
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 |
752-1202-00L | 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 |
752-3104-00L | Food Rheology II | W | 3 credits | 2G | |
752-3104-00 G | Food Rheology II | | | 2 hrs | | P. A. Fischer |
752-1300-01L | Food Toxicology | W | 2 credits | 1V | |
752-1300-01 V | Food Toxicology | | | 1 hrs | | S. J. Sturla,
N. Antczak |
752-3102-00L | Process-Microstructure-Property Relationships | W | 3 credits | 2G | |
752-3102-00 G | Process-Microstructure-Property Relationships | | | 2 hrs | | E. J. Windhab,
P. Braun,
A. M. Kratzer,
M. Michel |
751-5500-00L | Simulations and Sensors in Agri-Food Supply Chains | W | 3 credits | 2G | |
751-5500-00 G | Simulations and Sensors in Agri-Food Supply Chains
On 28. February 2020 the course does not take place. | | | 2 hrs | | T. Defraeye |
|
Major in Food Quality and Safety |
Disciplinary Subjects |
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 | | M. Erzinger,
S. Boulos |
752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | |
752-1202-00 G | Lebensmittelsicherheit und Qualitätsmanagement | | | 2 hrs | | T. Gude |
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: 26.02.2020. IMPORTANT: ALL STUDENTS MUST BE PRESENT in order to register. | | | 1 hrs | | M. Loessner,
J. Klumpp,
M. Schmelcher |
752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | |
752-5102-00 V | Food Fermentation Biotechnology | | | 2 hrs | | C. Lacroix,
F. Constancias,
M. Stevens |
752-1300-01L | Food Toxicology | W | 2 credits | 1V | |
752-1300-01 V | Food Toxicology | | | 1 hrs | | S. J. Sturla,
N. Antczak |
|
Methodology Subjects |
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 | |
751-1000-00 U | Interdisziplinäre Projektarbeit
Die LV findet während des Semesters am Donnerstag von 12:30-15:00 statt. Am 5. 3. findet die LV von 12.00-18.00 statt (Besprechung mit externen Projektpartnern). Während der Semesterzeit arbeiten die Studierenden ausserhalb der Vorlesungszeit im Selbststudium an den Projekten und führen mindestens eine Projektbesprechung beim Projektpartner durch. Die externe Projekttage finden vom 15.-18.6.2020 auf dem Herzberg (AG) statt. | | | 3 hrs | | 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 |