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752-2001-00L 3 Credits BSC D-HEST , D-CHAB
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Food Technology

Lebensmittel-Technologie

Lecturers & Examiners: Dr. Rainer Perren, Dr. Viviane Lütz Bueno, Dr. Sreenath Bolisetty
Die Vorlesung wird neu grösstenteils auf Deutsch gelesen.
VVZ CR n/a

Last Updated: 2026-02-05 15:40:30

Abstract

This course will introduce the basic concepts in Food Safety as well as in product quality considering technological processing steps. Selected groups of food serve as examples to discuss the technology applied to converse raw material to final product as well as quality and materials science aspects of these products.

Objective

With this course, the student will be able to handle and gain an understanding of the general concepts and tools available in Food Technology.

General Information

Language
German
Levels
BSC
Frequency
Yearly recurring

Examination

Type
end-of-semester examination

Course Components

Type Title Time & Place Hours
lecture with exercise Lebensmittel-Technologie
  • Wed 10:15-12:00 (LFO C 13)
  • Wed 13:15-14:00 (CHN C 14)
3 h weekly

Offered In