BTLW300852 Industrial hygienics
- Type
- Exercise course
- Semester hours
- 2
- Lecturer (assistant)
- Bischof, Larissa , Bücher, Carola
- Organisation
- Food Science
- Offered in
- Sommersemester 2026
- Languages of instruction
- Deutsch
- Content
-
The students will present and discuss central and up-to date topics on hygiene in the food industry. Further, students will explain these topics in detail in seminar papers. The students then independently analyze and evaluate essential analytical parameters relating to applied industrial hygienics.
- Objective (expected results of study and acquired competences)
-
After successful completion of the course, the students are able to define and analyze hygiene problems in a real industrial environment. The students are able to assess the influence of the hygienic design of facilities in order to evaluate the general hygiene status. The ability to solve practical problems in terms of process-, water- and air-hygiene as well as cleaning and disinfection is another important learning outcome of this course. The basic knowledge on the application and principles of rapid microbiological methods such as lateral flow tests and ATP measurement is acquired. Further, the students can define legislative issues on (food) hygiene, the problematic of food allergens in the supply chain and the main features in pest control.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.