Search result: Course units in Spring Semester 2020
Food Science Master ![]() | ||||||
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Number | Title | Type | ECTS | Hours | Lecturers | |
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752-6201-00L | Research Methodology in Nutrition | W+ | 3 credits | 2V | I. Herter-Aeberli | |
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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 | 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 | |
751-3402-00L | Plant Nutrition II - Integrated Nutrient Management ![]() Only for Students in BSc/MSc Agricultural Sciences and Students in MSc Environmental or Food Sciences. Number of participants limited to 40. | W | 2 credits | 2V | A. Oberson Dräyer | |
751-4902-00L | Modern Pesticides - Mode of Action, Residues and Environmental Fate | W | 2 credits | 2V | T. Poiger, M. E. Balmer, I. J. Bürge | |
752-2302-00L | Milk Science ![]() | W | 1 credit | 1V | J. Berard, C. Lacroix | |
752-3024-00L | Hygienic Design | W | 2 credits | 2G | 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 | M. Loessner, J. Klumpp, M. Schmelcher | |
752-5106-00L | Meat Technology ![]() Number of participants limited to 40 The course will only be held with a minimum of 25 participants. Prerequisite: Participation in "Quality of Products of Animal Origin" (751-7800-00L, course regularly offered during the spring semester). | W | 1 credit | 1G | M. Kreuzer, A. Kilchör | |
752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | T. Gude | |
751-7800-00L | Quality of Products of Animal Origin ![]() | W | 2 credits | 2G | M. Kreuzer, K. Giller, M. Terranova | |
751-0021-01L | World Food System Summer School (FS) ![]() Does not take place this semester. Only a strictly limited number of places are available for ETH students in this program. Participation in this course is based on a competitive application process, only selected students can participate. Details of the application process are available at http://www.worldfoodsystem.ethz.ch/education/summer-schools.html | W Dr | 4 credits | 6P | N. Buchmann | |
751-4204-01L | Horticultural Science: Case Studies ![]() Number of participants limited to 20. | W | 2 credits | 2G | L. Bertschinger, A. Bühlmann, C. Carlen, M. Lutz, A. Näf | |
751-1555-00L | Empirical Agricultural Economics | W | 3 credits | 2G | D. J. Wüpper, T. Dalhaus | |
751-5500-00L | Simulations and Sensors in Agri-Food Supply Chains | W | 3 credits | 2G | T. Defraeye | |
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Number | Title | Type | ECTS | Hours | Lecturers | |
752-3104-00L | Food Rheology II | W | 3 credits | 2G | P. A. Fischer | |
752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | P. A. Fischer, R. Mezzenga | |
752-3102-00L | Process-Microstructure-Property Relationships | W | 3 credits | 2G | E. J. Windhab, P. Braun, A. M. Kratzer, M. Michel | |
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Number | Title | Type | ECTS | Hours | Lecturers | |
752-1300-01L | Food Toxicology ![]() | W+ | 2 credits | 1V | S. J. Sturla, N. Antczak | |
752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | M. Siegrist | |
701-0998-00L | Environmental and Human Health Risk Assessment of Chemicals | W | 3 credits | 2G | M. Scheringer, B. Escher |
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