This page is available under these URLs:
- Semester hours
- Lecturer (assistant)
- Domig, Konrad
- Offered in
- Wintersemester 2022/23
- Languages of instruction
Based on the definition of the term "hygiene" and thus from a very interdisciplinary perspective, the relevance of hygiene for food safety and thus ultimately for human health is dealt with with the following focus: definition of terms, current status and trends in food safety, legal framework ( global and European legal bases), food and quality, toxins, pathogenic microorganisms, infection / intoxication, basics of epidemiology and public health, mycotoxins, viruses, prions, parasites, residues and contaminants, biogenic amines, allergens, basic terms of toxicology, pests, Food spoilage, cleaning & disinfection.
- Previous knowledge expected
Basic knowledge in microbiology is recommended.
- Objective (expected results of study and acquired competences)
Graduates of this course have mastered the basics of hygiene as a central aspect for food safety. Her detailed skills lie in the interdisciplinary understanding of the various hygiene aspects. You are aware of the dominant dangers relating to food safety. Furthermore, they have an insight into the legal principles of food hygiene on a European and international level.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.