754312 Seminar on food science

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


Prepared short oral or poster presentations by the students in scope of a seminar. There is no fixed content-related framework for reasons of topicality. In general, all relevant food science topics from all disciplines (e.g.: food chemistry, food microbiology, dairy science, food law, food physics, nutritional physiology, human nutrition, and food analysis) are covered. The topics are based on current trends as well as scientific research areas and current publications.

Previous knowledge expected


Objective (expected results of study and acquired competences)

After successful completion of the course, students are familiar with current topics in the field of food science and can apply them in practice. They will learn to work on a selected topic in food science based on current literature and to present it to a larger audience in the form of a PowerPoint presentation or a poster presentation. The students can practically apply their obtained basic knowledge and skills in the field of food science in the scientific processing of food-related topics.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.