754312 Seminar on food science


Type
Seminar
Semester hours
2
Lecturer (assistant)
Schreiner, Matthias , Mayer, Helmut , Mayrhofer, Sigrid , Domig, Konrad , Schmidt, Anatol
Organisation
Institute of Food Science
Offered in
Sommersemester 2018
Languages of instruction
Deutsch

Content

Lectures by institute members as well as guest professors from Austria and from abroad. Brief presentations (about 20 min) are to be prepared by students themselves. To ensure topicality, there are no firmly established themes. In general, however, hot topics regarding different aspects of food sciences (e.g., food chemistry, food microbiology and hygiene, food law regulations, nutrition physiology, human nutrition, and food analysis) will be dealt with.

Please enrol in group A ("Chemical topics") or group B ("Microbiological topics)!
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Previous knowledge expected

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Objective (expected results of study and acquired competences)

After having successfully completed this seminar, students will be familiar with recent topics regarding food sciences, and are able to apply this knowledge in practice. They learn how to prepare a selected food science topic based on recent literature and to give a PowerPoint presentation to an interested audience. By preparing and performing their presentation, they will get detailed information on current specific themes and hot topics regarding different aspects of food sciences (e.g., food chemistry, food microbiology and hygiene, food law regulations, nutrition physiology, human nutrition, and food analysis). Students will have basic knowledge and competence in the area of food sciences, and will be able to use these skills dealing with other food related aspects.
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You can find more details like the schedule or information about exams on the course-page in BOKUonline.