Search result: Course units in Spring Semester 2021
Food Science Master | ||||||
Minors | ||||||
Food Biotechnology | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
---|---|---|---|---|---|---|
752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | C. Lacroix, F. Constancias, M. Stevens | |
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 | |
751-7800-00L | Quality of Products of Animal Origin | W | 2 credits | 2G | M. Kreuzer, K. Giller, M. Terranova |
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