2.2.2.1. "Food Production and Food Technology"

• 330003 VO 3 ECTS Qualitymanagement in the food industry
  Hampshire, Mo 15.03. 13:00-20:00, Tu 16.03. 10:30-13:00, Tu 16.03. 13:00-20:00, We 17.03. 10:30-13:00, We 17.03. 13:00-20:00, Th 18.03. 10:30-13:00
• 330016 UE 1 ECTS Sensory Evaluation of Foods (practice)
  Majchrzak, We 17.03. 10:00-11:30, Mo 07.06. 12:30-15:30, Tu 08.06. 12:30-15:30, We 09.06. 12:30-15:30, Th 10.06. 12:30-15:30, Fr 11.06. 12:30-15:30, Mo 14.06. 10:30-13:30, Mo 14.06. 14:00-17:00, Tu 15.06. 10:30-13:30, Tu 15.06. 14:00-17:00, We 16.06. 10:30-13:30, We 16.06. 14:00-17:00, Th 17.06. 10:30-13:30, Th 17.06. 14:00-17:00, Fr 18.06. 10:30-13:30, Fr 18.06. 14:00-17:00
• 330027 VO 3 ECTS Safety Evaluation of Novel Foods
  Großklaus, Mo 12.04. 09:00-18:00, Tu 13.04. 09:00-18:00, Mo 17.05. 09:00-12:00, Tu 18.05. 11:00-13:00, We 19.05. 08:00-14:00, Th 20.05. 08:00-12:00
• 330030 SE 2 ECTS Safety evaluation of novel foods - Safety evaluation of novel foods
  Haslberger, Tu 15:00-16:30 (14×)
• 330048 VO 1.5 ECTS Packaging technology
  Tacker, Th 15:00-18:00 (6×)
• 330095 VO 1.5 ECTS Lebensmittelkennzeichnung - Food Labeling
  Römer, Th 15:00-18:00 (4×)