BTLW300852 Industrial hygienics

Type
Exercise course
Semester hours
2
Lecturer (assistant)
Bücher, Carola , Pacher, Nicola
Organisation
Biotechnology and Food Science
Offered in
Sommersemester 2026
Languages of instruction
Deutsch
Content

The course provides a practice-oriented introduction to operational hygiene in food production. Students take on the role of hygiene managers in a simulated food processing facility. They independently explore key aspects of food hygiene, identify relevant hygiene risks, design a sampling plan, perform hygiene monitoring using classical and rapid methods, and critically evaluate the results. The course concludes with a professional hygiene report including corrective and preventive recommendations for the company.
Previous knowledge expected

Basics in microbiology. Previous completion of the course BTLW 300862 is highly recommended.
Objective (expected results of study and acquired competences)

After successful completion of the course, students are able to explain the importance of operational hygiene in food production, critically assess current hygiene-related topics, and apply relevant guidelines and legal requirements.
They can design risk-based sampling plans as hygiene managers, select and perform appropriate hygiene monitoring methods, and justify their sampling strategy.
Students are able to analyze and interpret hygiene data, compare results with limits, and communicate findings in a professional report including corrective and preventive recommendations for a food business operator.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.