This course covers the basic principles of human anatomy and physiology.

This course (e-learning module combined with workshop) equips doctoral students with knowledge and tools to recognize, discuss and address ethical issues of their research.

In this course, students will learn the basic skills required to find, analyze and evaluate the scientific evidence behind common health claims linking food, the intestinal microbiota and immune system function (e.g. Increased hygiene and allergic diseases).

This course teaches the basics of the physiology and anatomy of the human body.

Introduction into the cellular and molecular basis of the immune system and immune responses against diverse pathogens, tumors, transplants, and self (autoimmunity)

This course provides a detailed understanding of- development of T and B cells- the dynamics of a immune response during acute and chronic infection- mechanisms of immunopathology- modern vaccination strategiesKey experimental results will be shown to help understanding how immunological text book knowledge has evolved.

This course will introduce students to the main pillars of clinical infectiology.

The course offers detailed information on selected foodborne pathogens and toxin producing organisms; the focus lies on relevant molecular biological aspects of pathogenicity and virulence, as well as on the occurrence and survival of these organisms in foods.

Basic principles of the handling of microorganisms (MO) - Detection of MO in the environment - Morphology and diagnostics of MO - Morphology and physiology of fungi - Antimicrobial agents - Microbial genetics - Bacterial physiology and interactions - Microbial pest control

What is Food Science? The course will introduce students to the biological, physical and engineering basis of food and its role for society. It will center around 3 case examples in which students will be introduced to basic concepts integrating several key disciplines of food science. Each example will be comprised of significant active learning content and practice in scientific communication. T

What is Food Science? The course will introduce students to the biological, physical and engineering basis of food and its role for society. It will center around 3 case examples in which students will be introduced to basic concepts integrating several key disciplines of food science. Each example will be comprised of significant active learning content and practice in scientific communication. T