754349 Industrial hygienics
- Exercise course
- Semester hours
- Lecturer (assistant)
- Feichtinger, Marlies , Lang, Christine
- Institute of Food Science
- Offered in
- Wintersemester 2017/18
- Languages of instruction
The students will present and discuss central topics of applied industrial hygienics. Afterwards they will analyze and evaluate several parameters important in applied industrial hygienics.
- Objective (expected results of study and acquired competences)
After successful completion of the course, the students are able to recognize, analyze and solve hygiene problems in a real industrial environment. The students are able to assess the influence of the hygienic design of facilities in order to evaluate the general hygiene status. The ability to solve practical problems in terms of process-, water- and airhygiene as well as cleaning and desinfection is another important learning outcome of this course. The basic knowledge on the application and principles of rapid microbiological methods such as lateral flow tests and ATP measurement is aquired. These methods are applied to ensure the safety of food along the food chain. Additionally the influence of the package hygiene on the product saftey is understood. The students are also adepted in legislative issues on (food) hygiene, the problematic of food allergens in the supply chain and aquire the main features in pest control.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.