754319 Applied quality management practical course for SIFC (in Eng.)


Art
Übung
Semesterstunden
3
Vortragende/r (Mitwirkende/r)
Zunabovic-Pichler, Marija , Purzner, Cordelia , Strobl, Martina , Dürrschmid, Klaus , Kneifel, Wolfgang
Organisation
Institut für Lebensmittelwissenschaften
Angeboten im Semester
Wintersemester 2017/18
Unterrichts-/ Lehrsprachen
Englisch

Lehrinhalt

The practical course comprises 2 units of 2-3 workdays each:

- Case Studies: to preventively deal with acute problems related to food safety and quality and to clarify potential hazards and risks related to food (various segments), to elaborate concepts and solutions.

- Methods in Hygiene: Microbiological Analysis of selected food products at different processing stages; Evaluation of the spoilage of foods; Enumeration of the bacterial load in samples; Comparison of results with different guidance and legislative microbiological limits for foods;
.

Inhaltliche Voraussetzungen (erwartete Kenntnisse)

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Lehrziel

After successful participation of this course, the student is qualified to assess product quality (also based on statistical measures) and to manage cases of food-related crisis.
For Hygiene methods:
Preparation and application of a microbiological method for the examination of food
Application of microbiological standards and guidelines for food (national and international)
Literature research
Interpretation and discussion of microbiological results
.
Noch mehr Informationen zur Lehrveranstaltung, wie Termine oder Informationen zu Prüfungen, usw. finden Sie auf der Lehrveranstaltungsseite in BOKUonline.