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Principles in Food Science
Grundlagen in Lebensmittelwissenschaften
Last Updated: 2026-02-05 15:34:17
Abstract
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
Objective
1. Gain an introductory knowledge of the multi‐disciplinary topics comprising Food Science. 2. Understand how the multiple disciplines of food science interrelate in an applied context via guided learning of selected examples of foods and human health. 3. Be prepared to make informed decisions about future steps in the food science education and career. 4. Be able to write a well-structured paragraph
General Information
- Language
- German
- Levels
- BSC
- Frequency
- Yearly recurring
Examination
- Type
- session examination
- Mode
- written 60 minutes
- Aids
- None
- Digital
- The exam takes place on devices provided by ETH Zurich.
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Grundlagen in Lebensmittelwissenschaften |
|
2 h weekly |