Food Technology (MFT) / MSc - Specialization Food Technology (Distance Learning) (K)

Description Food Technology

Common part

Limited choice:

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

CourseEctsCS/ROPhasePeriod
FCH-35803Enzymology for Food and Biorefinery - Carbohydrases & Kinetics (online)3.00CSM11DL
FCH-36803Enzymology for Food and Biorefinery - Proteases, Lipases & Bioreactors (online)3.00CSM12DL
FCH-37303Laboratory class I - Enzymology & Analysis (online)3.00CSM13DL
FQD-63303Product and Process Design - Principles of consumer-oriented food product design (online)3.00CSM15DL
FQD-63403Product and Process Design - Idea generation and selection of a product concept (online)3.00CSM16DL
FPE-35803Food Structuring - Structuring by temperature, designing edible barriers (online)3.00CSM21DL
FPE-35903Food Structuring - Structuring by deformation, properties of interfacial systems (online)3.00CSM21DL
FCH-35303Food Ingredient Functionality (online)3.00CSM22DL
FCH-37403Laboratory Class II - Food Ingredient Functionality (online)3.00CSM23DL
FQD-63503Product and Process Design - Evaluation of a product concept from a sustainable food processing perspective (online)3.00CSM25DL
FQD-63603Product and Process Design - Evaluation of scientific reports including an ethical assessment (online)3.00CSM26DL
FCH-37803Advanced Biochemical Analysis of Foods - Product Composition (online)3.00RO1M12DL
FHM-35403Advanced Food Microbiology - Tools for Safety Management (online)3.00RO1M12DL
FQD-37303Predicting Food Quality - Theoretical principles of modelling (online)3.00RO1M12DL
FHM-35303Advanced Food Microbiology - Minimal Processing, Preservation and Fermentation (online)3.00RO1M13DL
FQD-37403Predicting Food Quality - Solving food science problems by modelling (online)3.00RO1M13DL
FPE-35303Sustainable Food and Bioprocessing - Flow and pinch analysis (online)3.00RO1M14DL
TOX-35403Food Toxicology - Toxicity and risk assessment of avoidable chemicals in food (online)3.00RO1M14DL
FPE-35403Sustainable Food and Bioprocessing - Exergy analysis (online)3.00RO1M16DL
FPH-35303Advanced Food Physics - Rheology and fracture of soft solid (online)3.00RO1M21DL
FCH-36303Advanced Biochemical Analysis of Foods - Product Authenticity and Toxicology (online)3.00RO1M23DL
FPH-35803Advanced Molecular Gastronomy - From ingredients to food texture (online)3.00RO1M24DL
FPH-35903Advanced Molecular Gastronomy - Physical and chemical aspects of flavour pairing (online)3.00RO1M26DL
TOX-35303Food Toxicology - Toxicity and risk assessment of unavoidable chemicals in food (online)3.00RO1M26DL
FCH-80436MSc Thesis Food Chemistry36.00RO2M21,2,3,4,5,6
FHM-80436MSc Thesis Food Microbiology36.00RO2M21,2,3,4,5,6
FPE-80336MSc Thesis Food Process Engineering36.00RO2M21,2,3,4,5,6
FPH-80436MSc Thesis Physics and Physical Chemistry of Foods36.00RO2M21,2,3,4,5,6
FQD-80436MSc Thesis Food Quality and Design36.00RO2M21,2,3,4,5,6