- Semester hours
- Lecturer (assistant)
- Institute of Food Science
- Offered in
- Wintersemester 2017/18
- Languages of instruction
Starting with explanations and definitions of the broad area of "hygiene", its interdisciplinary position and influencing factors within the framework of food safety, the following topics are considered with regard to food production: epidemiology, health statistics and health control, fundamentals of immunology, intestinal role in gastrointestinal dysfunction caused by foods, mycotoxins, parasites and worms, viral ganstroenteritis, the BSE problem, foods as vectors for other toxic agents, toxic residues and toxicity factors, radioactive contamination, pests and pest control, food spoilage and shelf-life, food safety - HACCP - GMP concepts, limits/thresholds and quality criteria, fundamentals of cleaning and disinfection, advice regarding regulations.
- Previous knowledge expected
Recommended: basic knowledge of microbiology
- Objective (expected results of study and acquired competences)
This lecture provides some fundamental knowledge regarding the definitions and the sub-disciplines of hygiene including epidemiology, health control, immunology, the importance and properties of pathogenic microorganisms, parasites as well as toxic agents in foods. Furthermore, relevant criteria such as the factors influencing food spoilage and shelf-life, quality assurance, HACCP/ GMP, cleaning, disinfection and sanitation, and, finally, a brief survey of the legal situation are dealt with.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.