754315 Specific and emerging topics in food microbiology

Semester hours
Lecturer (assistant)
Wagner, Eva , Zwirzitz, Benjamin , Burtscher, Johanna , Domig, Konrad
Offered in
Sommersemester 2024
Languages of instruction


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.