754315 Specific and emerging topics in food microbiology
- Type
- Seminar
- Semester hours
- 2
- Lecturer (assistant)
- Wagner, Eva , Zwirzitz, Benjamin , Burtscher, Johanna , Domig, Konrad
- Organisation
- Offered in
- Sommersemester 2024
- Languages of instruction
- Englisch
- Content
-
Independent written elaboration and subsequent presentation (oral or poster) and discussion of current topics in the field of food microbiology and food hygiene.
- Previous knowledge expected
-
Basic knowledge of food science
.
- Objective (expected results of study and acquired competences)
-
After successful completion of the course, the students have expanded and deepened their knowledge in the area of food microbiology and food hygiene. They can work on complex scientific issues using current and thematically relevant literature and present and discuss them in a written abstract and a short oral or poster presentation in English.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.