Search result: Course units in Spring Semester 2021

Food Science Master Information
Major in Food Quality and Safety
Disciplinary Subjects
NumberTitleTypeECTSHoursLecturers
752-1022-00LSelected Topics in Food ChemistryW3 credits2GL. Nyström, M. Erzinger
752-1202-00LFood Safety and Quality ManagementW3 credits2GT. Gude
752-4010-00LProblems and Solutions in Food Microbiology Restricted registration - show details
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.
W3 credits1GM. Loessner, J. Klumpp, M. Schmelcher
752-5102-00LFood Fermentation BiotechnologyW3 credits2VC. Lacroix, F. Constancias, M. Stevens
752-1300-01LFood Toxicology Information W2 credits1VS. J. Sturla
Methodology Subjects
NumberTitleTypeECTSHoursLecturers
751-1000-00LInterdisciplinary Project Restricted registration - show details
Only for Master Students in Agricultural Sciences and Food Sciences.

Prerequisite: successful completion of the bachelor programme.
W+4 credits4UB. Dorn, E. Frossard, C. Hartmann, M. Schuppler, H. Adelmann, J. Anderegg, J. Baumgartner, U. Brändle, M. Erzinger, T. Fleischmann, I. Gangnat, A. K. Gilgen, G. Kaufmann, L. Kronenberg, M. Maurhofer Bringolf, C. E. Pohl, A. Walter, M. Wiggenhauser, S. Wimmer
752-2310-00LPhysical Characterization of FoodW3 credits2VP. A. Fischer, R. Mezzenga
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

The lab course will only be held with a minimum of 6 and a maximum of 12 participants.
W3 credits5PL. Nyström, S. Boulos, M. Erzinger
752-6450-00LFood, Microbiota and Immunity: Debating the Evidence Restricted registration - show details
Number of participants limited to 20.
W3 credits2GE. Wetter Slack, M. Arnoldini, D. Latorre
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