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752-2000-00L 3 Credits BSC D-HEST
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Food Technology I

Lebensmittel-Technologie I

Lecturers & Examiners: Prof. em. Dr. Felix Escher, PD Dr. Beatrice J. Conde Petit
VVZ CR n/a

Last Updated: 2026-02-05 15:18:30

Abstract

Principles of food preservation and processing and their physico-chemical basis, quality and quality factors of food.

Objective

Knowledge of the most important methods for food preservation and processing including the theoretical basis. Knowledge of the term 'quality. Basics in nutritional value, toxicological safety and in the important food characteristics of color, texture and flavor.

General Information

Language
German
Levels
BSC
Frequency
Yearly recurring

Examination

Type
session examination
Mode
written 120 minutes
Aids
Alle Unterlagen zur Vorlesung sind erlaubt. Taschenrechner und Lineal oder Massstab mitbringen. Schreibpapier wird abgegeben.

Course Components

Type Title Time & Place Hours
lecture with exercise Lebensmittel-Technologie I
  • Mon 11:15-12:00 (LFV E 41)
  • Tue 08:15-10:00 (LFO C 13)
3 h weekly

Offered In