Home | Legals | Sitemap | KIT

Courses (Department of Food Chemistry and Phytochemistry)

Grundlagen der Lebensmittelchemie I (3 LP, Prof. Dr. M. Bunzel) (Introduction to Food Chemistry I, taught in German, summer semester, 3 credit points)

 

Introduction to Food Chemistry I (3 LP, Prof. Dr M. Bunzel) (taught in English, winter semester, 3 credit points)

 

Grundlagen der Lebensmittelchemie II (3 LP, Dr. J. Schäfer) (taught in German, winter semester, Introduction to Food Chemistry II, 3 credit points)

 

Statistik (1.5 LP, Dr. J. Schäfer) (taught in German, Statistics, 1.5 credit points)

 

Lebensmittelanalytik I (Basismethoden) (1 LP, Dr. Daniel Wefers, Prof. Dr. Mirko Bunzel) (taught in German, summer semester, Food Analysis I (Basic Methods in Food Analysis), 1 credit points),

 

Lebensmittelanalytik II (Chromatographie) (Prof. Dr. Mirko Bunzel) (taught in German, winter semester, Food Analysis II (Chromatography), 1 credit point)

 

Spezielle Lebensmittelchemie: Kohlenhydrate (2 LP, Prof. Dr. M. Bunzel) (taught in German, winter semester, Advanced Food Chemistry: Carbohydrates, 2 credit points)

 

Spezielle Lebensmittelchemie: Lipide (2 LP, Prof. Dr. M. Bunzel) (taught in German, winter semester, Advanced Food Chemistry: Lipids, 2 credit points)

 

Lebensmittelanalytik: Spektroskopische Methoden (2 LP, Prof. Dr. M. Bunzel) (taught in German, summer semester, Food Analysis: Spectroscopy, 2 credit points)

 

Lebensmittelanalytik: Biochemische und Biologische Methoden (2 LP, Dr. Daniel Wefers, Prof. Dr. A. Hartwig) (taught in German, winter semester, Food Analysis: Biochemical and Biological Methods, 2 credit points)

 

Umweltanalytik (2 LP, Prof. Dr. M. Bunzel) (taught in German, summer semester, Environmental Analysis, 2 credit points)

 

 

 

For more details and for lab courses please visit:

 

 

 

University Calendar

 

 

Lab Courses and More