2.2. Lebensmittelchemie

• 270053 VO Food additives, contaminants, unhealthy compounds in foods
• 270065 VO Methods of enzymatic analysis
• 270068 UE Chromatographic techniques for analysis of bioactive compounds
• 270087 SE Topics in food analysis
• 270150 VO Mass Spectrometry II - Modern instrumentation, methods and applications
• 270194 UE Practical course on food chemistry A
• 270215 VO Bioactive Compounds in Foods - Protective and Risk Factors for Humans
• 270222 UE Practical Course in Food Technology
• 270250 VO Drinking water and beverages
• 270262 VO Food Technology - Perserving of foods by irradiation (Food technology and analytical methods)