Master´s Programme Food Chemistry - Curriculum 2

Here you can find the detailed curriculum (2nd version of winter semester 2018) 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)

LMC A2

Basic Laboratory Course (3 ECTS)

  • PR Basic Laboratory Course II A (3 ECTS)

LMC A3

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 I (20 ECTS)

  • VO Applied Food Analytics (3 ECTS)
  • PR Practical Food Analysis Course I (5 ECTS)
  • PR Practical Food Analysis Course II (7 ECTS)
  • PR Practical Food Analysis Course III (5 ECTS)

LMC B4

Analytics in Food Chemistry II (6 ECTS)

  • VO Food Analytics I (3 ECTS)
  • VO Food Analytics II (3 ECTS)

LMC B5

Advanced Food Chemistry and Analytics (7 ECTS)

  • VO Mass Spectrometry (2 ECTS)
  • VO Food Additives (2 ECTS)
  • VO Food Contaminants (3 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)

 

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!