Suchergebnis: Lehrveranstaltungen im Frühjahrssemester 2024
MAS in Ernährung und Gesundheit ![]() | |||||||||||||||||||||
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Nummer | Titel | Typ | ECTS | Umfang | Dozierende | ||||||||||||||||
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752-6102-00L | The Role of Food and Nutrition for Disease Prevention | W+ | 3 KP | 2V | |||||||||||||||||
752-6102-00 V | The Role of Food and Nutrition for Disease Prevention | 2 Std. |
| M. Andersson | |||||||||||||||||
752-6104-00L | Nutrition for Health and Development ![]() | W+ | 3 KP | 2V | |||||||||||||||||
752-6104-00 V | Nutrition for Health and Development max 42 students | 2 Std. |
| I. Herter-Aeberli, J. Rigutto | |||||||||||||||||
752-6202-00L | Nutrition Case Studies ![]() | W+ | 3 KP | 2G | |||||||||||||||||
752-6202-00 G | Nutrition Case Studies
![]() | 2 Std. |
| J. Rigutto | |||||||||||||||||
752-6201-00L | Research Methodology in Nutrition | W+ | 3 KP | 2V | |||||||||||||||||
752-6201-00 V | Research Methodology in Nutrition | 2 Std. |
| I. Herter-Aeberli | |||||||||||||||||
752-6002-00L | Advanced Topics in Nutritional Science | W+ | 3 KP | 2V | |||||||||||||||||
752-6002-00 V | Advanced Topics in Nutritional Science | 2 Std. |
| J. Rigutto, J. M. Sych, F. von Meyenn | |||||||||||||||||
766-6300-00L | Fundamentals of Food Toxicology ![]() ![]() | W+ | 3 KP | 1V | |||||||||||||||||
766-6300-00 V | Fundamentals of Food Toxicology | 1 Std. |
| S. J. Sturla | |||||||||||||||||
752-6402-00L | Nutrigenomics | W+ | 3 KP | 2V | |||||||||||||||||
752-6402-00 V | Nutrigenomics Unregelmässige Lehrveranstaltung. The lecture slots are alternating with Food Toxicology (752-1300-01V) | 2 Std. |
| G. Vergères | |||||||||||||||||
752-6303-00L | Neurobiology of Eating and Drinking ![]() | W | 3 KP | 2G | |||||||||||||||||
752-6303-00 G | Neurobiology of Eating and Drinking
![]() Bewilligung der Dozierenden für alle Studierenden notwendig.
| 2 Std. |
| D. Burdakov | |||||||||||||||||
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Nummer | Titel | Typ | ECTS | Umfang | Dozierende | ||||||||||||||||
752-1202-00L | Food Safety and Quality Management | W | 3 KP | 2G | |||||||||||||||||
752-1202-00 G | Food Safety and Quality Management | 2 Std. |
| 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 | |||||||||||||||||
752-4010-00 G | Problems and Solutions in Food Microbiology Kickoff Meeting: 28.02.2024 IMPORTANT: ALL STUDENTS MUST BE PRESENT in order to register. | 1 Std. |
| M. Loessner, J. Klumpp, M. Schmelcher | |||||||||||||||||
752-1300-00L | Introduction to Toxicology | W | 3 KP | 2V | |||||||||||||||||
752-1300-00 V | Introduction to Toxicology | 2 Std. |
| S. J. Sturla, J. Folz, K. Schirmer, C. vom Berg-Maurer | |||||||||||||||||
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Nummer | Titel | Typ | ECTS | Umfang | Dozierende | ||||||||||||||||
766-6500-00L | MAS Master-Arbeit ![]() | O | 20 KP | 43D | |||||||||||||||||
766-6500-00 D | Master-Arbeit | 600s Std. | n. V. | Dozent/innen |
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