754315 Specific and emerging topics in food microbiology
- Semester hours
- Lecturer (assistant)
- Mayrhofer, Sigrid , Domig, Konrad , Brändle, Johanna
- Institute of Food Science
- Offered in
- Sommersemester 2018
- Languages of instruction
Autonomous formulation, presentation (talk or poster) and discussion of actual topics in food microbiology and hygiene.
- Previous knowledge expected
Basic knowledge of food science
- Objective (expected results of study and acquired competences)
After successful completion of the course, the students have acquired a deeper understanding for food microbiology and hygiene related topics. They have prepared an short abstract, presented the complex scientific topic by an presentation (talk or poster) and discussed it with their colleagues and teachers.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.