752317 Human safety in food processing

Semester hours
Lecturer (assistant)
Offered in
Sommersemester 2020
Languages of instruction


Like any organisation, food industry has a legal and moral obligation to safeguard the health and welfare of its employees and the general public. This, of course, includes environmental protection. Students should start early to be aware of hazards present in manufacturing processes. Content of the course involves selected food processing operations, source of hazards such as: machinery, hazardous chemicals, explosion potentials, etc. It also includes the corresponding risk management.

Objective (expected results of study and acquired competences)

Students become aware of the importance of ensuring the worker safety and health.
They can identify specific hazards occurring in food processing plants.
They can discuss the principles of avoidance of those hazards.
The participants gain an understanding about the consequences of possible incidences.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.