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Search result: Course units in Autumn Semester 2015
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Catalogue data
Courses
Food Science Master
Major in Food Processing
Disciplinary Subjects
Number
Title
Type
ECTS
Hours
Lecturers
752-3103-00L
Food Rheology I
W+
3 credits
2V
P. A. Fischer
752-2003-00L
Selected Topics in Food Technology
W+
3 credits
2V
J. Ubbink
752-2314-00L
Physics of Food Colloids
W+
3 credits
2V
P. A. Fischer
,
R. Mezzenga
752-3021-00L
Food Process Design and Optimization
W+
4 credits
2G
E. J. Windhab
752-3023-00L
Process Measurements and Automation
W+
3 credits
2G
E. J. Windhab
Methodology Subjects
Number
Title
Type
ECTS
Hours
Lecturers
401-0625-01L
Applied Analysis of Variance and Experimental Design
W+
5 credits
2V + 1U
L. Meier
401-0649-00L
Applied Statistical Regression
W+
5 credits
2V + 1U
M. Dettling
Optional Subjects
Number
Title
Type
ECTS
Hours
Lecturers
752-1301-00L
Special Topics in Toxicology
W
2 credits
2G
S. J. Sturla
752-1302-00L
Advanced Topics in Toxicology
W
2 credits
2G
S. J. Sturla
Major in Food Quality and Safety
Disciplinary Subjects
Number
Title
Type
ECTS
Hours
Lecturers
752-0801-00L
Food Law and Legislation
W+
1 credit
1V
C. Spinner
,
E. Zbinden Kaessner
752-1021-00L
Selected Topics in Food Chemistry (HS)
W+
3 credits
2G
L. Nyström
752-4009-00L
Molecular Biology of Foodborne Pathogens
W+
3 credits
2V
M. Loessner
,
M. Schuppler
752-5103-00L
Functional Microorganisms in Foods
W+
3 credits
2G
C. Lacroix
,
T. de Wouters
,
L. Meile
,
C. Schwab
752-1301-00L
Special Topics in Toxicology
W
2 credits
2G
S. J. Sturla
752-1302-00L
Advanced Topics in Toxicology
W
2 credits
2G
S. J. Sturla
Methodology Subjects
Number
Title
Type
ECTS
Hours
Lecturers
401-0625-01L
Applied Analysis of Variance and Experimental Design
W+
5 credits
2V + 1U
L. Meier
401-0649-00L
Applied Statistical Regression
W+
5 credits
2V + 1U
M. Dettling
Optional Subjects
Number
Title
Type
ECTS
Hours
Lecturers
752-5111-00L
Gene Technology in Foods
W+
3 credits
2V
L. Meile
Major in Nutrition and Health
Disciplinary Subjects
Number
Title
Type
ECTS
Hours
Lecturers
752-2307-00L
Nutritional Aspects of Food Composition and Processing
W+
3 credits
2V
B. E. Baumer
,
J. M. Sych
752-6101-00L
Nutrition and Chronic Disease (HS)
W+
3 credits
2V
M. B. Zimmermann
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