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Selected Topics in Food Technology
Last Updated: 2026-06-01 11:31:17
Abstract
Part 1 of the course deals with global market trends, food technologies, food health benefits. Physical and chemical fundamental knowledge help grasp the molecular composition of food. Part 2 entails management of risks across the food supply chain. The focus is on technological solutions to mitigate hazards, as well as their management upstream.
Objective
The objectives of the course are for students to understand the key drivers (market and consumer trends, health benefits, sustainability, etc.) that impact innovation in a food business environment. The course also illustrates food safety and quality considerations across the whole supply chain, using concrete examples and how certain technologies assist in reducing or eliminating food safety risks.
Resources
Learning Materials (Links)
- Main link
- Moodle-Kurs / Moodle course
- Documents
- Moodle-Kurs / Moodle course
General Information
- Language
- English
- Levels
- MSC
- Frequency
- Yearly recurring
Examination
- Type
- graded semester performance
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture |
Selected Topics in Food Technology
Irregular course. Exact dates and time are listed at 'Lehrveranstaltungen/ courses. The dates are adjusted with "Physiology Guided Food Structure and Process Design" (752-3105-00L).
Optional excursion to Nestle Research Center, Lausanne on November 27, 2025.
|
|
2 h weekly |