Suchergebnis: Lerneinheiten im Frühjahrssemester 2024

Nummer	Titel	Typ	ECTS	Umfang	Dozierende
MAS in Ernährung und Gesundheit
Disziplinäre Fächer
752-6102-00L	The Role of Food and Nutrition for Disease Prevention	W+	3 KP	2V	M. Andersson
752-6104-00L	Nutrition for Health and Development	W+	3 KP	2V	I. Herter-Aeberli, J. Rigutto
752-6202-00L	Nutrition Case Studies	W+	3 KP	2G	J. Rigutto
752-6201-00L	Research Methodology in Nutrition	W+	3 KP	2V	I. Herter-Aeberli
752-6002-00L	Advanced Topics in Nutritional Science	W+	3 KP	2V	J. Rigutto, J. M. Sych, F. von Meyenn
766-6300-00L	Fundamentals of Food Toxicology	W+	3 KP	1V	S. J. Sturla
752-6402-00L	Nutrigenomics	W+	3 KP	2V	G. Vergères
752-6303-00L	Neurobiology of Eating and Drinking	W	3 KP	2G	D. Burdakov

Wahlfächer
Nummer	Titel	Typ	ECTS	Umfang	Dozierende
752-1202-00L	Food Safety and Quality Management	W	3 KP	2G	T. Gude
752-4010-00L	Problems and Solutions in Food Microbiology 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 KP	1G	M. Loessner, J. Klumpp, M. Schmelcher
752-1300-00L	Introduction to Toxicology	W	3 KP	2V	S. J. Sturla, J. Folz, K. Schirmer, C. vom Berg-Maurer

Master-Arbeit
Nummer	Titel	Typ	ECTS	Umfang	Dozierende
766-6500-00L	MAS Master-Arbeit	O	20 KP	43D	Dozent/innen