Suchergebnis:
Lehrveranstaltungen im Herbstsemester 2017
Lebensmittelwissenschaft Master Vertiefung in Nutrition and Health Optionale Fächer Nummer Titel Typ ECTS Umfang Dozierende 752-5103-00L Functional Microorganisms in Foods W 3 KP 2G 752-5103-00 G Functional Microorganisms in Foods
Durchführung im LFV B42.2 nach speziellem Programm.
2 Std. C. Lacroix ,
A. Geirnaert ,
L. Meile ,
C. Schwab 752-6301-00L Selected Topics in Physiology Related to Nutrition W 3 KP 2V 752-6301-00 V Selected Topics in Physiology Related to Nutrition 2 Std. W. Langhans 752-6403-00L Nutrition and Performance W+ 2 KP 2V 752-6403-00 V Nutrition and Performance 2 Std. S. Mettler ,
M. B. Zimmermann 752-5111-00L Gene Technology in Foods W 3 KP 2V 752-5111-00 V Gene Technology in Foods 2 Std. L. Meile 752-1301-00L Special Topics in Toxicology W 2 KP 2G 752-1301-00 G Special Topics in Toxicology 2 Std. S. J. Sturla ,
K. Hecht 766-6205-00L Nutrient Analysis in Foods Number of participants limited to 15. Permission from lecturers required for all students.
W 3 KP 3U 766-6205-00 U Nutrient Analysis in Foods
Bewilligung der Dozierenden für alle Studierenden notwendig.
Block course from January 29 to February 2, 2018. The course starts at 8:15 h in the room LFW C4, followed by lab work starting from 9:15 h in the laboratory LFV, D floor. Oral presentations take place on Feb 13, 2018 in the afternoon.The detailed program will be announced separately.
45s Std. M. B. Zimmermann ,
H. C. Winkler