Food Science Master |
Major in Food Quality and Safety |
Methodology Subjects |
Number | Title | Type | ECTS | Hours | Lecturers |
---|
752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | P. A. Fischer,
R. Mezzenga |
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 Does not take place this semester. Number of participants limited to 12
The lab course will only be held with a minimum of 6 and a maximum of 12 participants. | W | 3 credits | 5P | |
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 | J. Baumgartner,
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 |
Module |
Module Public Health
The module Public Health is compulsory for all students in the major Human Health, Nutrition and Environment. |
Number | Title | Type | ECTS | Hours | Lecturers |
---|
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 |
752-6104-00L | Nutrition for Health and Development | W | 2 credits | 2V | M. B. Zimmermann |
|
Module Infectious Diseases |
Number | Title | Type | ECTS | Hours | Lecturers |
---|
701-1708-00L | Infectious Disease Dynamics | W | 4 credits | 2V | S. Bonhoeffer,
R. D. Kouyos,
R. R. Regös,
T. Stadler |