Search result: Catalogue data in Spring Semester 2020

Number	Title	Type	ECTS	Hours	Lecturers
Food Science Master
Minors
Food Microbiology
752-1202-00L	Food Safety and Quality Management	W	3 credits	2G	T. Gude
Abstract	The course procures the general rules of a quality management system and its application in the food chain to guarantee food safety. Therefore the HACCP concept will be touched in relation to risk management and risk assessment. Furthermore the origin of limits as well as the analytical proof will be highlighted. Finally general principles of laboratory testing will be discussed.
Learning objective	Comprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment.
Content	The following lists in note form the relevant topics: Definition of (Food) Quality TQM/quality management Q.A in the food chain (manufacturer/retail) Food Quality, -Safety (also give by examples) Food Limits - origin of and how to get them HACCP introduction, risk management, -assessment Self control concepts GFSI/Standards BRC, IFS, ISO Statistical Process Control Raw material/product control: sampling plans Q.A. in laboratories, sampling Sampling plans, Qs in an analytical lab
Lecture notes	n/a
Literature	n/a
Prerequisites / Notice	n/a
752-3024-00L	Hygienic Design	W	2 credits	2G	J. Hofmann
Abstract	The lecture course Hygienic Design covers the special requirements in the design of equipment and components used in food production. Material science and surface treatments are as important as the cleaning mechanisms of these surfaces. Explanations of basic design requirements in food production areas, as well as the relevant regulations associated, are covered in this course.
Learning objective	To identify and evaluate hazards of food safety which can come from the equipment used in the food processing. Understanding of the most important design principles for easy cleaning of machinery and equipment.
752-4010-00L	Problems and Solutions in Food Microbiology Number of participants limited to 28. Prerequisites: It is essential to have a basic knowledge in General Microbiology and Food Microbiology. If students have not taken appropriate courses, it is strongly recommended to consult with the lecturer before attending this seminar.	W	3 credits	1G	M. Loessner, J. Klumpp, M. Schmelcher
Abstract	A journal-club style seminar, in which preselected recent scientific articles are analyzed, presented and discussed by students. The relevant topics are selected from the wider area of food microbiology, including fundamental and applied disciplines. Students learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented.
Learning objective	Students will learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented.
Content	Several pre-selected, recently published papers will be up for selection by the students. All papers were selected from recent literature and reflect the wider area of food microbiology, including fundamental research (molecular biology, genetics, biochemistry) and applied disciplines (diagnostics, control, epidemiology). Groups of 2 students each will pick a paper for in-depth analysis (mostly work done at home and/or library) and presentation to the other students.
Lecture notes	No script needed. Pre-selected papers will be assigned to student groups in the kick-off meeting (first lecture); PDF copies will be available to all students.
Literature	No specific books needed. Access to a library and web-based literature search is required.
Prerequisites / Notice	Teamwork in small groups of 2 students

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