Master´s Programme Food Chemistry - Curriculum 1

Here you can find the detailed curriculum (1st version of winter semester 2017) of the master´s programme food chemistry.

LMC-A1

Principles of Analytical Chemistry (12 ECTS)

  • VO Analytical Chemistry I (5 ECTS)
  • VO Analytical Chemistry II (4 ECTS)
  • PR Basic Laboratory Course II A (3 ECTS)

LMC-A2

Principles of Nutricional Sciences (12 ECTS)

  • VO Food Processing (3 ECTS)
  • VO Food Law (3 ECTS)
  • VO Biochemical Principles of Human Nutrition (3 ECTS)
  • VO Food Hygiene and Food Microbiology (3 ECTS)

LMC-B1

Principles of Food Chemistry (11 ECTS)

  • VO Food Chemistry I ( 3 ECTS)
  • VO Food Chemistry II (3 ECTS)
  • VO Regulatory Framework and Product Training of Cosmetics and Commodities (2 ECTS)
  • VO Food Labelling (1,5 ECTS)
  • VO Packaging (1,5 ECTS)

LMC-B2

Food Toxicology (8 ECTS)

  • VO Food Toxicology I (3 ECTS)
  • VO Food Toxicology II (3 ECTS)
  • SE Topics in Food Analytics and Food Toxicology (2 ECTS)

LMC-B3

Analytics in Food Chemistry (11 ECTS)

  • VO Food Analytics I ( 3 ECTS)
  • VO Applied Food Analytics (3 ECTS)
  • PR Practical Food Analysis Course I (5 ECTS)

LMC-B4

Analytics in Food Chemistry II (10 ECTS)

  • VO Food Analytics II (3 ECTS)
  • PR Practical Food Analysis Course II (7 ECTS)

LMC-B5

Advanced Food Chemistry and Analytics (12 ECTS)

  • VO Mass Spectrometry (2 ECTS)
  • VO Food Additives (2 ECTS)
  • VO Food Contaminants (3 ECTS)
  • PR Practical Food Analysis Course III (5 ECTS)

LMC-B6

Analytics in Food Chemistry III (6 ECTS)

  • PR Practical Food Analysis Course IV (4 ECTS)
  • SE Analysis and Interpretation of Analytical Data (2 ECTS)

LMC-C1

Subject Specialisation (10 ECTS)

  • EX Study Trip Food Processing and Analytics (1 ECTS)
  • VO Basics of Molecular Sensory Science (3 ECTS)
  • UE Practical Course in Food Hygiene and  Food Microbiology (2 ECTS)
  • VO Food Microbiology and Hygiene (3 ECTS)
  • VO Sensorial evaluation and technology of fish, meat and egg (2 ECTS)
  • SE Seminar series Current trends in food chemistry and food industry (2 ECTS)
  • VO Biofunctionality of Foods (3 ECTS)
  • VO Analysis methods for proteomics and lipidomics (1 ECTS)
  • VO Chemometrics and Data Analysis in Multidimensional Analysis (1,5 ECTS)
  • VO Electrophoresis (1 ECTS)
  • VO Spectrometry (1 ECTS)
  • VO Analytical strategies in metabolomics (1,5 ECTS)
  • VO Parallelizing and Miniaturization in Analytical Chemistry (1 ECTS)
  • VO Environmental Analytical Chemistry (4 ECTS)
  • VO Selectivity principles in modern residue analysis (1 ECTS)
  • PR Practical Course on Food Toxicology (5 ECTS)
  • VO Free Radicals and Antioxidants - Relevance, Reactions and Analysis (2 ECTS)
  • UE Opt. Pract. Exercises: Analytical Measuring Sciences (3 ECTS)
  • UE Opt. Pract. Exercises: Proteinanalytics (3 ECTS)
  • VO Econutrition (Population, Environment and Nutrition) (3 ECTS)
  • UE Water and Food Quality (3 ECTS)
  • UE Mass Spectrometry applied to Bioanalysis (3 ECTS)
  • VO Nutrition and Immunology (3 ECTS)
  • VO Nutrition and Gene Regulation (3 ECTS)
  • UE Mass Spectrometry applied to Bioanalysis (3 ECTS)
  • VO Bio-analytical methods for the identification and evaluation of biomarkers (2 ECTS)
  • VO Immunological and genetic aspects of nutritional prevention and therapy (6 ECTS)
  • VO+SE Mass spectrometric applications in food chemistry (2 ECTS)
  • VO Omics of small molecules-Metabolomics/Lipidomics (2 ECTS)
  • VO Sample Preparation Techniques (1,5 ECTS)
  • VO Human Physiology (6 ECTS)

 

Please ask in advance if you would like to choose any other course for the module C1!

LMC-D1

Scientific Supplementary Subject (10 ECTS)

All courses of the Subject Specialisation Module LMC-C1 are also possible for the Scientific Supplementary Subject Module LMC-D1. 

Please ask in advance if you would like to choose any other course for the module D1!