754325 Food microbiology for SIFC

Semester hours
Lecturer (assistant)
Offered in
Wintersemester 2022/23
Languages of instruction


Konrad Domig:
# The scope of food microbiology
# Food microbiology and public health

Eva Wagner:
# Microorganisms in food - microbial agents of food spoilage and food-borne illness
# Microbial growth and food preservation
# Microbiological examination and microbial quality of foods
# Microbiology of primary food commodities

Clemens Peterbauer:
# Fermented and microbial foods

Previous knowledge expected


Objective (expected results of study and acquired competences)

After successful completion of the course, the students know the strategies, requirements and options that are relevant in food microbiology. Microbiological and food technological fundamentals acquired in this course enable the students to link food microbiological questions with actual technological and legal aspects of food microbiology.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.