2.2.2.1. "Food Production and Food Technology"

330003 VO+SE 2.5 ECTS Qualitymanagement in the food industry

Hampshire, Mo 16.03. 13:00-21:00, Tu 17.03. 13:00-21:00, We 18.03. 13:00-21:00, Th 19.03. 13:00-21:00

330030 SE 2 ECTS Safety evaluation of novel foods - Safety evaluation of novel foods

Haslberger, Tu 15:00-16:30 (15×)

330046 UE 1 ECTS Sensory Evaluation of Foods (practice)

1 Majchrzak, Th 05.03. 10:00-11:00, Mo 15.06. 13:00-17:00, Tu 16.06. 13:00-17:00, We 17.06. 13:00-17:00, Th 18.06. 13:00-17:00, Fr 19.06. 13:00-17:00

2 Majchrzak, Mo 22.06. 10:30-13:30, Tu 23.06. 10:30-13:30, We 24.06. 10:30-13:30, Th 25.06. 10:30-13:30, Fr 26.06. 10:30-13:30

3 Majchrzak, Mo 22.06. 14:00-17:30, Tu 23.06. 14:00-17:30, We 24.06. 14:00-17:30, Th 25.06. 14:00-17:30, Fr 26.06. 14:00-17:30

330055 VO 1.5 ECTS Packaging tecnology

Tacker, We 15:00-18:00 (15×)

330095 VO 1.5 ECTS Lebensmittelkennzeichnung - Food Labeling

Römer

330107 VO 3 ECTS Sicherheitsbeurteilung neuartiger Lebensmittel

Großklaus, Mo 16.03. 08:00-11:15, Mo 16.03. 13:00-16:30, Tu 17.03. 10:30-18:30, Mo 25.05. 09:00-16:30, Tu 26.05. 10:30-12:00, Tu 26.05. 13:30-17:00, We 27.05. 09:00-10:30

330113 VO 3 ECTS Sensory Evaluation of Foods

Majchrzak, Mo 15.06. 08:00-12:30, Tu 16.06. 08:00-12:30, We 17.06. 08:00-12:30, Th 18.06. 08:00-12:30

Last modified: We 13.06.2018 00:35