754350 Microbiological plant hygiene and safety

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


The course offers an overview of the sources and harzards of contamination, control and quality assurance measures in the manufacture of pharmaceuticals, food and health-related products.

Following a definition of concept and Terms, the course will draw on selected aseptics from the following topics:
Personnel, including biosafety
Building and facilities with a special focus on cleanrooms
Cleaning, disinfection and sterilization

Previous knowledge expected


Objective (expected results of study and acquired competences)

The course is designed to equip the student with sufficient information to determine hazard prevention and control measures for a variety of environmental and operational settings. The guiding principle is that a "wholesome" operating and manufacturing environment is a prerequisite in the delivery of safe products and services.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.