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.