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752-0021-00L 1 Credits BSC D-HEST
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Excursions II

Exkursionen II

Lecturers & Examiners: Prof. Dr. Peter Alfons Fischer
VVZ CR n/a

Last Updated: 2026-02-05 16:36:59

Abstract

The course offers excursions related to various themes in Food Sciences.

Objective

Excursions II will deepen the know-how of the students in Food Science related themes, and will link the knowledge to common practices in the food industry. Visits to companies, laboratories and authorities will support in obtaining a holistic view of the practices in the field, and will offer an insight to potential future professions.

Content

Students will acquire a practical insight to various areas and themes in Food Science, namely Food Biotechnology, Food Microbiology, Food Processing, Food Chemistry and Analytics, Quality Assurance, and Human Nutrition.

Resources

Lecture Notes

A detailed program with information about the contents and administrative issues regarding each excursion will be provided to the participants.

General Information

Language
German
Levels
BSC
Frequency
Yearly recurring

Examination

Type
ungraded semester performance
Aktive Teilnahme an den Exkursionen

Registration & Places

Priority: Registration for the course unit is only possible for the primary target group

Course Components

Type Title Time & Place Hours
practical/laboratory course Exkursionen II
Permission from lecturers required for all students. Exkursionsdaten: sind mit den Labor-Praktika abgestimmt und werden separat bekannt gegeben.
No time listed 30 h semesterly

Offered In