Master Spec. Food Technology DL (2020) (MFTDL) / MSc

Common part

Common Part

RO-1: Choose 6 courses
RO-2: Choose 1 internship
RO-3: Choose 1 thesis

FCH-35803Enzymology for Food and Biorefinery - Carbohydrases & Kinetics3.00CSM11DL
FCH-36803Enzymology for Food and Biorefinery - Proteases, Lipases & Bioreactors3.00CSM12DL
FCH-37303Laboratory class I - Enzymology & Analysis3.00CSM13DL
FQD-63303Product and Process Design - Principles of consumer-oriented food product design3.00CSM15DL
FQD-63403Product and Process Design - Idea generation and selection of a product concept3.00CSM16DL
FPE-35803Food Structuring - Structuring by temperature, designing edible barriers3.00CSM21DL
FPE-35903Food Structuring - Structuring by deformation, properties of interfacial systems3.00CSM21DL
FCH-35303Food Ingredient Functionality DL3.00CSM22DL
FCH-37403Laboratory Class II - Food Ingredient Technofunctionality3.00CSM23DL
FQD-63503Product and Process Design - Evaluation of a product concept from a sustainable food processing perspective3.00CSM25DL
FQD-63603Product and Process Design - Evaluation of scientific reports including an ethical assessment3.00CSM26DL
FCH-37803Advanced Biochemical Analysis of Foods - Product Composition3.00RO1M12DL
FHM-35403Advanced Food Microbiology - Tools for Safety Management3.00RO1M12DL
FQD-37303Predicting Food Quality - Theoretical principles of modelling3.00RO1M12DL
FHM-35303Advanced Food Microbiology - Minimal Processing, Preservation and Fermentation3.00RO1M13DL
FQD-37403Predicting Food Quality - Solving food science problems by modelling3.00RO1M13DL
FPE-35303Sustainable Food and Bioprocessing - Flow and pinch analysis3.00RO1M14DL
TOX-35403Food Toxicology - Toxicity and risk assessment of avoidable chemicals in food3.00RO1M14DL
FPE-35403Sustainable Food and Bioprocessing - Exergy analysis3.00RO1M16DL
FPH-35303Advanced Food Physics - Rheology and fracture of soft solid3.00RO1M21DL
FCH-36303Advanced Biochemical Analysis of Foods - Product Authenticity and Toxicology3.00RO1M23DL
FPH-35803Advanced Molecular Gastronomy - From ingredients to food texture3.00RO1M24DL
FPH-35903Advanced Molecular Gastronomy - Physical and chemical aspects of flavour pairing3.00RO1M26DL
TOX-35303Food Toxicology - Toxicity and risk assessment of unavoidable chemicals in food3.00RO1M26DL
FCH-70424MSc Internship Food Chemistry24.00RO2M3/41,2,3,4,5,6
FHM-70424MSc Internship Food Microbiology24.00RO2M3/41,2,3,4,5,6
FPE-70324MSc Internship Food Process Engineering24.00RO2M3/41,2,3,4,5,6
FPH-70424MSc Internship Physics and Physical Chemistry of Foods24.00RO2M3/41,2,3,4,5,6
FQD-70424MSc Internship Food Quality and Design24.00RO2M3/41,2,3,4,5,6
FCH-80436MSc Thesis Food Chemistry36.00RO3M3/41,2,3,4,5,6
FHM-80436MSc Thesis Food Microbiology36.00RO3M3/41,2,3,4,5,6
FPE-80336MSc Thesis Food Process Engineering36.00RO3M3/41,2,3,4,5,6
FPH-80436MSc Thesis Physics and Physical Chemistry of Foods36.00RO3M3/41,2,3,4,5,6
FQD-80436MSc Thesis Food Quality and Design36.00RO3M3/41,2,3,4,5,6