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752-0182-00L 3 Credits BSC D-HEST

Principles in Food Science

Grundlagen in Lebensmittelwissenschaften

Lecturers & Examiners: Prof. Dr. Peter Alfons Fischer, Dr. Markus Arnoldini, Dr. Georg Aichinger, Dr. Alessia Delbrück
Only for students of Food Science and Nutrition Bachelor (Programme Regulations 2024).
VVZ CR n/a

Last Updated: 2026-06-03 00:14:31

Abstract

The lecture offers an introduction to the diverse biological, physical, and technical principles of food production. The basic concepts are presented using three case studies. A fourth block covers the practical work. Finally, a case study summarizes the interdisciplinary nature of food research.

Objective

1. Gain an overview and understanding of the multidisciplinary topics of food science. 2. Using selected examples from the fields of food and health sciences, understand how different disciplines interact in an applied context. 3. Develop tools to make informed decisions about further steps in your studies and career in food science. 4. Gain initial experience with scientific writing, source criticism, and science communication.

General Information

Language
German
Levels
BSC
Frequency
Yearly recurring

Examination

Type
session examination
Mode
written 60 minutes
Aids
keine schriftlichen Hilfsmittel
Die Gesamtnote setzt sich zusammen aus der Leistung der Sessionsprüfung (100 %).Zusätzlich wird die Vorlesung um zwei Lernelemente ergänzt (Wissenschaftskommunikation und Produkt Pitching). Die Studierenden können sich mit der Absolvierung des Lernelements einen Bonus zur Erhöhung der Gesamtnote im Umfang von maximal 0.25 Notenpunkten erarbeiten. Die Bestnote von 6.0 kann auch ohne Lernelement erreicht werden.

Registration & Places

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

Course Components

Type Title Time & Place Hours
lecture Grundlagen in Lebensmittelwissenschaften
  • Tue 14:15-16:00 (ETZ E 6)
2 h weekly

Offered In