BTLW300831 Seminar on food science

Type
Seminar
Semester hours
2
Lecturer (assistant)
Schreiner, Matthias , Wagner, Eva , Zwirzitz, Benjamin , Fuhrmann, Philipp Lawrence , Domig, Konrad , Sukop, Ulrich
Organisation
Biotechnology and Food Science
Offered in
Sommersemester 2026
Languages of instruction
Deutsch
Content

This seminar focuses on the scientific analysis of current topics and research areas in food science, with a particular emphasis on microbiology, hygiene, chemistry and physics. Students work in thematic groups on various publications, organising and discussing them within a broad scientific context. They then write their own scientific abstracts and structure the content in the form of a conference poster.
Previous knowledge expected

.
Objective (expected results of study and acquired competences)

Upon successfully completing the course, students will have a good understanding of the latest topics in various fields of food science. They will be able to categorise these topics within a scientific context and apply their knowledge in practical situations. They will learn to critically analyse a selected research topic based on specialist literature, contextualise it within the field of research and derive independent scientific content from it. They will also learn how to approach complex food science issues in a structured manner, how to write a scientific abstract and how to present the essential content in the form of a poster. They will also be able to apply their knowledge and skills in scientific discourse and when working on food-related topics.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.