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752-5001-01L 4 Credits BSC D-HEST
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Food Biotechnology

Lecturers & Examiners: Anna Greppi, Dr. Benoît Pugin, Prof. Dr. Nicholas Bokulich
Only for Students on the 2016 regulation who did not follow the course Lebensmittel-Verfahrenstechnik I
VVZ CR n/a

Last Updated: 2026-02-05 16:29:01

General Information

Language
English
Levels
BSC
Frequency
Yearly recurring

Examination

Type
end-of-semester examination
Mode
written 90 minutes
Aids
open book exam, allowed copy of slides, own records, calculator required
Final exam 80%. Quizzes during semester: 20% of total grade. The extra credit point (1 CP) will be acquired by doing an independent (literature) research project on a topic to be agreed with the instructors.

Registration & Places

Limited places (Special selection)
Priority: Registration for the course unit is only possible for the primary target group

Course Components

Type Title Time & Place Hours
lecture Food Biotechnology
  • Mon 10:15-12:00 (LFV E 41)
2 h weekly
independent project Food Biotechnology
nur für Studierende im Reglement 2016, die Lebensmittel-Verfahrenstechnik I nicht besucht haben
No time listed 1 h weekly

Offered In