Suchergebnis: Katalogdaten im Frühjahrssemester 2019

Lebensmittelwissenschaft Master Information
Ergänzung
Food Microbiology
NummerTitelTypECTSUmfangDozierende
752-1202-00LLebensmittelsicherheit und QualitätsmanagementW3 KP2GT. Gude
KurzbeschreibungDer Kurs vermittelt die allg. Grundzüge eines Qualitätsmanagementsystem und dessen Anwendung in der Lebensmittelkette, um die Lebensmittelsicherheit zu gewährleisten. Hierzu wird das HACCP-Konzept angesehen in Bezug auf allgemeines Risikomanagement und -beurteilung. Die Ableitung von Grenzwerten sowie deren Überprüfung wird behandelt. Final werden die Grundzüge der Laborüberprüfung angesehen.
LernzielBefähigung zur Übernahme der Verantwortung und Organisation der Qualitätssicherung in einem Lebensmittelverarbeitungs- oder -handelsbetrieb.
InhaltIm folgenden ist stichwortartig der Inhalt zusammengefasst:
Definition (Lebensmittel) Qualität
TQM/Qualitätsmanagement
QS in der Lebensmittelkette (Hersteller/Handel)
Lebensmittelqualität, -sicherheit (auch anhand von Beispiele)
Grenz-/Höchstwerte - Ableitung
Einführung HACCP, Risikomanagement, -bewertung
Selbstkontrollkonzepte
GFSI/Standards:“ BRC, IFS, ISO
Statistische Prozess Kontrolle,
Eingangskontrollen, Freigaben: Prüfpläne
Probenahme, Qualitätssicherung im Labor
Skriptn/a
Literaturn/a
Voraussetzungen / Besonderesn/a
752-3024-00LHygienic DesignW2 KP2GJ. Hofmann
KurzbeschreibungThe 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.
LernzielTo 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.
752-4010-00LProblems and Solutions in Food Microbiology Belegung eingeschränkt - Details anzeigen
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.
W3 KP1GM. Loessner, J. Klumpp, M. Schmelcher
KurzbeschreibungA 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.
LernzielStudents will learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented.
InhaltSeveral 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.
SkriptNo 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.
LiteraturNo specific books needed. Access to a library and web-based literature search is required.
Voraussetzungen / BesonderesTeamwork in small groups of 2 students
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