Food Science and Food Law

Faculty

Faculty of Agricultural Science and Landscape Architecture

Version

Version 1 of 27.01.2025.

Module identifier

44B0235

Module level

Bachelor

Language of instruction

German

ECTS credit points and grading

5.0

Module frequency

only summer term

Duration

1 semester

 

 

Overall workload

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

Teaching and learning methods
Lecturer based learning
Workload hoursType of teachingMedia implementationConcretization
60LecturePresence-
Lecturer independent learning
Workload hoursType of teachingMedia implementationConcretization
40Preparation/follow-up for course work-
10Study of literature-
40Exam preparation-
Graded examination
  • Written examination
Literature

Literaturliste wird aktuell in der Veranstaltung bekannt gegeben.

Standardwerk: RIMBACH, G., MÖHRUNG, J., Erbersdobler H.F. (2010): Lebensmittel-Warenkunde für Einsteiger. Berlin Heidelberg: Springer.

Applicability in study programs

  • Bachelor of Vocational Education – Nutritional Science and Home Economics
    • Bachelor of Vocational Education - Nutritional Science and Home Economics B.Sc. (01.09.2025)

  • Home Economics and Nutritional Sciences
    • Home Economics and Nutrition Sciences B.Sc. (01.09.2025)

    Person responsible for the module
    • Schleyerbach, Urte
    Teachers
    • Schleyerbach, Urte
    Further lecturer(s)

    Anette Harbord (Sensorikpraktikum)