Search result: Course units in Spring Semester 2019
Food Science Master | ||||||
Major in Food Quality and Safety | ||||||
Methodology Subjects | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
---|---|---|---|---|---|---|
752-2110-00L | Multivariate Statistical Analysis | W | 3 credits | 2V | C. Hartmann, A. Bearth | |
Optional Subjects | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
752-2102-00L | Selected Topics in Food Sensory Science Number of participants limited to 20. | W | 3 credits | 2V | J. Nuessli Guth | |
752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | M. Siegrist | |
752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann | |
751-7800-00L | Quality of Products of Animal Origin | W | 2 credits | 2G | M. Kreuzer, K. Giller, M. Terranova | |
752-1030-00L | Food Biochemistry Laboratory Number of participants limited to 12 | W | 3 credits | 5P | L. Nyström, M. Erzinger | |
752-6450-00L | Food, Microbiota and Immunity: Debating the Evidence Number of participants limited to 20. | W | 3 credits | 2G | E. Slack, M. Arnoldini, D. Latorre | |
Major in Nutrition and Health | ||||||
Disciplinary Subjects | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
752-6102-00L | The Role of Food and Nutrition for Disease Prevention | W | 3 credits | 2V | 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 | |
752-6302-00L | Physiology of Eating | W | 3 credits | 2V | W. Langhans | |
752-1300-01L | Food Toxicology | W | 2 credits | 1V | S. J. Sturla, N. Antczak | |
Methodology Subjects | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
752-2110-00L | Multivariate Statistical Analysis | W | 3 credits | 2V | C. Hartmann, A. Bearth | |
752-6201-00L | Research Methodology in Nutrition | W+ | 3 credits | 2V | I. Herter-Aeberli | |
Optional Subjects | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
752-2102-00L | Selected Topics in Food Sensory Science Number of participants limited to 20. | W | 3 credits | 2V | J. Nuessli Guth | |
752-6450-00L | Food, Microbiota and Immunity: Debating the Evidence Number of participants limited to 20. | W | 3 credits | 2G | E. Slack, M. Arnoldini, D. Latorre | |
Major in Human Health, Nutrition and Environment (Progr. Reg. 2006) This section is only for the Food Science MSc Regulaiton 2006. Definition of modules see study guide Food Science Link | ||||||
Disciplinary Subjects Disciplinary Subjects: Module Public Health (compulsory) + an additional module (Infectious Diseases, Nutrition and Health or Environment and Health). For each module a minimum of 10 CPs has to be required. | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
752-6104-00L | Nutrition for Health and Development | W+ | 2 credits | 2V | M. B. Zimmermann | |
363-1066-00L | Designing Effective Projects for Promoting Health@Work Number of participants limited to 30. | W | 3 credits | 2G | G. Bauer, R. Brauchli, G. J. Jenny | |
Methodology Subjects Methodology Subjects (total of 10 CP) correspond to the compulsory course 'Human Health, Nutrition and Environment: Term Paper' (6 CP). Additional 4 CP can be seleced from the list of methodological courses. | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
752-2110-00L | Multivariate Statistical Analysis | W | 3 credits | 2V | C. Hartmann, A. Bearth | |
752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | P. A. Fischer, R. Mezzenga |
- Page 2 of 6 All