Search result: Course units in Spring Semester 2019

Food Science Master Information
Major in Food Quality and Safety
Methodology Subjects
NumberTitleTypeECTSHoursLecturers
752-2110-00LMultivariate Statistical Analysis Restricted registration - show details W3 credits2VC. Hartmann, A. Bearth
Optional Subjects
NumberTitleTypeECTSHoursLecturers
752-2102-00LSelected Topics in Food Sensory Science Restricted registration - show details
Number of participants limited to 20.
W3 credits2VJ. Nuessli Guth
752-2123-00LRisk Awareness, Risk Acceptance and TrustW3 credits2VM. Siegrist
752-3024-00LHygienic DesignW2 credits2GJ. Hofmann
751-7800-00LQuality of Products of Animal Origin Information W2 credits2GM. Kreuzer, K. Giller, M. Terranova
752-1030-00LFood Biochemistry Laboratory Restricted registration - show details
Number of participants limited to 12
W3 credits5PL. Nyström, M. Erzinger
752-6450-00LFood, Microbiota and Immunity: Debating the Evidence Restricted registration - show details
Number of participants limited to 20.
W3 credits2GE. Slack, M. Arnoldini, D. Latorre
Major in Nutrition and Health
Disciplinary Subjects
NumberTitleTypeECTSHoursLecturers
752-6102-00LThe Role of Food and Nutrition for Disease PreventionW3 credits2VM. Andersson
752-6104-00LNutrition for Health and DevelopmentW2 credits2VM. B. Zimmermann
752-6202-00LNutrition Case StudiesW2 credits2GJ. Baumgartner
752-6302-00LPhysiology of Eating Information W3 credits2VW. Langhans
752-1300-01LFood Toxicology Information W2 credits1VS. J. Sturla, N. Antczak
Methodology Subjects
NumberTitleTypeECTSHoursLecturers
752-2110-00LMultivariate Statistical Analysis Restricted registration - show details W3 credits2VC. Hartmann, A. Bearth
752-6201-00LResearch Methodology in Nutrition Information W+3 credits2VI. Herter-Aeberli
Optional Subjects
NumberTitleTypeECTSHoursLecturers
752-2102-00LSelected Topics in Food Sensory Science Restricted registration - show details
Number of participants limited to 20.
W3 credits2VJ. Nuessli Guth
752-6450-00LFood, Microbiota and Immunity: Debating the Evidence Restricted registration - show details
Number of participants limited to 20.
W3 credits2GE. 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.
NumberTitleTypeECTSHoursLecturers
752-6104-00LNutrition for Health and DevelopmentW+2 credits2VM. B. Zimmermann
363-1066-00LDesigning Effective Projects for Promoting Health@Work Restricted registration - show details
Number of participants limited to 30.
W3 credits2GG. 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.
NumberTitleTypeECTSHoursLecturers
752-2110-00LMultivariate Statistical Analysis Restricted registration - show details W3 credits2VC. Hartmann, A. Bearth
752-2310-00LPhysical Characterization of FoodW3 credits2VP. A. Fischer, R. Mezzenga
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