Alternative Compulsory Modules (12 ECTS)

Module 13.1 BACH Alternative Compulsory Module Quality Management (12 ECTS)

• 330005 VO 3 ECTS Basics of Food Sensory - für Bachelorstudium
  Majchrzak, Tu 09:45-12:15 (8×)
• 330006 VO 4 ECTS ( MIXED ) Quality Management
  Hampshire, Tu 01.04. 08:00-13:00, We 02.04. 08:00-13:00, Th 03.04. 13:15-19:15, Fr 04.04. 08:00-11:15, Mo 07.04. 08:00-12:00
• 330029 UE 1 ECTS Practice in Basics of Food Sensory - für Bachelorstudium
  Gr. 1 Majchrzak
  Gr. 2 Majchrzak
  Gr. 3 Majchrzak
• 330089 UE 4 ECTS Microbiology Practicals
  Manafi, Fr 04.07. 08:00-10:15, Mo 07.07. 08:00-13:00, Tu 08.07. 08:00-13:00, We 09.07. 08:00-13:00, Th 10.07. 08:00-13:00, Fr 11.07. 08:00-13:00

Module 13.2 BACH Alternative Compulsory Module Community Nutrition (12 ECTS)

• 330002 UE 2 ECTS ( MIXED ) Practice in Food Storage Techniques
  Gr. 1 Remely, Fr 09.05. 15:45-21:00, Fr 16.05. 08:00-14:00, Sa 17.05. 08:00-14:00
  Gr. 2 Remely, Fr 09.05. 15:45-21:00, Fr 16.05. 14:00-20:00, Sa 17.05. 14:00-20:00
• 330006 VO 4 ECTS ( MIXED ) Quality Management
  Hampshire, Tu 01.04. 08:00-13:00, We 02.04. 08:00-13:00, Th 03.04. 13:15-19:15, Fr 04.04. 08:00-11:15, Mo 07.04. 08:00-12:00
• 330039 VO 4 ECTS ( MIXED ) Basics in Community Nutrition
  Frisch, Th 13:15-17:30 (6×)
• 330047 VO 2 ECTS ( REMOTE ) Introduction into Food Storage Techniques
  Remely, Th 18:30-19:15 (3×), Th 06.03. 19:15-20:45, Th 20.03. 18:30-20:45, Fr 04.04. 18:30-20:45

Module 13.3 BACH Alternative Compulsory Module Advanced Botany (12 ECTS)

Module 13.4 BACH Alternative Compulsory Module Introduction to Molecular Nutritiony (12 ECTS)

• 330034 UE 4 ECTS Histology and Cytology
  Pusch

Module 13.5 BACH Alternative Compulsory Module Nutrition Ecology (12 ECTS)

Module 13.6 BACH Alternative Compulsory Module Basics of Economics (12 ECTS)