Found 36 relevant results in 2.82s where lecturer="Michael Kreuzer"
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Agro-Food Projects
Praxisprojekte Agro-Food
Studierende bearbeiten in Projektteams Fragestellungen von Praxispartner:innen aus dem Agro-Food Bereich. Sie entwickeln wissenschaftlich fundierte, praxistaugliche Lösungsvorschläge und wenden dabei ihre im Studium sowie im Rahmen der Lehrveranstaltung erworbenen fachspezifischen, methodenspezifischen, sozialen und persönlichen Kompetenzen an.
Applied Animal Nutrition
Angewandte Tierernährung
Ruminants: focus on feed planning. Feed samples are analyzed, evaluated and feed plans are drawn up on this basis. Recommendations for the feeding management of various farms are made with the inclusion of milk test data.Non-ruminants: Focus on the basics of the energy and nutrient requirements of pigs and poultry.
Case studies in Agri-Food Chain
Technik der Problemlösung (Agri-Food Chain)
Fallbeispiele aus der Forschung entlang der Nahrungsmittelkette
Excursions (Block Days)
Integrierte Exkursionen (Blocktage)
Excursions are an ideal framework for combining theoretical concepts of the environmental study program with the real world. An intensive discussion of environmental science and political questions takes place during an excursion day. The students learn about the specifics and challenges of a region and deepen their knowledge in exchange with experts.
This forum is a platform for the critical reflection of relevant topics of livestock in the frame of the world food system comprising issues from basic knowledge to acceptance in society. The exchange is operated by scientific writing, presentation and critical analysis in discussions
Meat Technology
Fleischtechnologie
The understanding of procedures and quality requirements in meat production and processing is the focus of this course. The basis for that is a modern meat technology at all steps of processing. In the form of a block course carcass dissection and production of various meat products are demonstrated in practice and explained in detail.
No description available.
No description available.
The course provides information on synthesis and composition of milk, and the effects of various factors. Furthermore, specific hygienic and microbial problems of milk and fermented milk products, as well as basics on processing of milk into dairy products will be presented and discussed. The course is conceptually oriented towards the agri-food chain.
No description available.
Niches in Animal Production
Nischen in der Nutztierhaltung
This course deals with unconventional animals or production forms and specific aspects of for keeping them in Europe or, more specifically, in Switzerland. This includes e.g. rare breeds, wild cattle, deer, camelids, ostrich and fish. Particular emphasis will be given to the regulations and the problems occurring with import, housing and marketing of the products.
Nutritional Science I
Ernährungswissenschaften I
The focus of this course is the nutrition physiological aspects of the nutrients relevant for man and animal (biochemistry, digstion, metabolism, nutirent requirements). Energy yielding nutrients (carbohydrates, lipds and proteins) are explained in detail. Additionally, the role of the minerals, vitamins and water is treated. Ernährungsphysiologisch relevante Aspekte des Chemismus der Hauptnährsto
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