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Elective Module 11: Food-borne Fungi (7.5 ECTS-Credits, 5 h)
Prerequisites for registration: none
Learning Outcome: Students are familiar with the most important methods for detecting and identifying of food-borne fungi and know how to prevent damage. They are able to check the quality and origin of fungal food and food made by the aid of fungi.
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ML
718726
Foodrelevant Fungi (SE / 1h / 1,5 ECTS-AP)
Johannes Rainer
Details of this course
OLAT ML
718727
Foodrelevant Fungi (UE / 4h / 6 ECTS-AP)
Philipp Dresch, Ursula Peintner, Johannes Rainer
Details of this course

Notes:
  • There may still be changes in the courses offered as well as room allocation and course dates.
  • The course descriptions found in the English version of the course catalogue are for informational purposes only. Authoritative information can be found in the "Vorlesungsverzeichnis" (German version of the course catalogue).