754350 Microbiological plant hygiene and safety

Semester hours
Lecturer (assistant)
Institute of Food Science
Offered in
Sommersemester 2018
Languages of instruction


The course offers a structured overview of the sources, consequences and control measures with respect to hazards of contamination in the manufacture of pharmaceuticals, foods, biotech products and in the allied service industries.

The course will encompass the following aspects:

Definitions and concepts (DSEP)

contamination as a central theorem


Building and facilities with a special focus on cleanrooms

Previous knowledge expected


Objective (expected results of study and acquired competences)

The course is designed to equip the student with sufficient information to determine hazard prevention and control measures for a variety of environmental and operational settings. The guiding principle is that a "wholesome" operating and manufacturing environment is a prerequisite in the delivery of safe products and services.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.