2.2. Field of Study Food Chemistry

• 270035 UE Practical Course in Food Technology

2.2.1. Elective Module Chemistry

• 270004 SE New Aspects of biophysical chemistry and protein biochemistry
• 270008 VO Biosynthesis of Natural Products
• 270010 VO Enzymes - reaction mechanisms and application in organic chemistry
• 270016 VO Semisynthesis of Proteins - Methods for site-specific protein modifications by chemical and molecular biolobigy approaches
• 270067 VO Bioinformatics
• 270073 VO Nucleic acid analysis
• 270076 SE Seminar Bioinorganic Chemistry
• 270100 UE Inorganic Chemistry Lab course A - Inorganic Chemistry Lab course III A - Bioinorganic Chemistry, coordination chemistry
• 270104 SE Analytical-Chemical Seminar - for Master and Diploma Studies
• 270109 UE Laboratory Course C + Advanced Laboratory Course in Biochemistry - Proteinbiochemistry
• 270122 UE Mass Spectrometry applied to Bioanalysis
• 270124 UE Practical course "Nucleic acid analysis"
• 270133 UE Advanced laboratory course in organic chemistry - bioorganic chemistry
• 270137 PR Peptide and Protein Chemistry
• 270144 SE [ de en ] Oligonucleotide Microarray Synthesis and Technology
• 270150 VO Mass Spectrometry II - Modern instrumentation, methods and applications
• 270156 SE Accompanying Seminar to Laboratory Course C - Protein Biochemistry
• 270164 VO Sample Preparation Techniques
• 270187 SE Advanced seminar in organic chemistry
• 270188 VO [ en ] Metalloproteins in Archaea
• 270251 VO Biophysical Chemistry of membranes - Biomembranen; Aufbau, elektrische Eigenschaften und Stofftransport
• 270256 UE Research example in Biophysical Chemistry
• 270257 SE Biophysical Chemical Colloquium
• 270297 VO [ en ] Receptor-Ligand Interactions

2.2.2. Elective Module Food Chemistry

• 270083 VO Regulatory framework and product training of cosmetics and commodities
• 270087 SE Topics in food analysis
• 270096 VO Advanced Food Chemistry
• 270097 VO Toxicology of Food Contaminants I
• 270129 VO Biochemical Principles of Human Nutrition
• 270194 UE Practical course on food chemistry A
• 270215 VO Bioactive Compounds in Foods - Protective and Risk Factors for Humans