Search result: Catalogue data in Spring Semester 2019

Food Science Master Information
Food Microbiology
752-1202-00LFood Safety and Quality ManagementW3 credits2GT. Gude
AbstractThe 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.
ObjectiveComprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment.
ContentThe 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 notesn/a
Prerequisites / Noticen/a
752-3024-00LHygienic DesignW2 credits2GJ. Hofmann
AbstractThe 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.
ObjectiveTo 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 Restricted registration - show details
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 credits1GM. Loessner, J. Klumpp, M. Schmelcher
AbstractA 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.
ObjectiveStudents will learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented.
ContentSeveral 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 notesNo 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.
LiteratureNo specific books needed. Access to a library and web-based literature search is required.
Prerequisites / NoticeTeamwork in small groups of 2 students
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