BTLW300851 Applied quality management exercises

Type
Exercise course
Semester hours
5
Lecturer (assistant)
Koller, Friedrich , Fraisl, Pia , Mayer, Viktoria , Fuhrmann, Philipp Lawrence , Domig, Konrad , Zwirzitz, Benjamin , Dürrschmid, Klaus , Sukop, Ulrich
Organisation
Biotechnology and Food Science
Offered in
Wintersemester 2025/26
Languages of instruction
Deutsch
Content

This course is offered in GERMAN.
The exercises consist of three exercise units, each lasting three working days. The two units “Chemical testing methods” and “Hygienic testing methods” are compulsory. A further exercise unit can be freely selected from the three exercise units “Sensory Testing Methods,” “Physical Testing Methods,” and “Case Studies.”

Hygiene Testing Methods: The focus is on the planning and application of common microbiological detection methods for food, as well as the interpretation of the results of the tests. All food tests are carried out in accordance with specified standards and microbiological guideline and warning values.

Chemical testing methods: Students characterize a commercial product (the same product as in the hygiene section) using conventional testing methods to determine its composition in accordance with the relevant standards. A test plan is submitted (via Boku learn). The experiments can then be carried out in the laboratory over a period of 3 days. (As a rule, this should be done in the same calendar week as the hygiene part). Registration for an appointment is done via BOKU learn. The example is completed with a report. Laboratory appointments are offered throughout the semester (Wednesdays to Fridays). The maximum number of participants per appointment is 4 people.


Sensory testing methods: This unit is carried out in teams of 8 people. The principles of good sensory laboratory practice are applied in the planning, implementation, and evaluation of sensory testing methods. The methodological focus is on the application of discriminative tests, descriptive analysis methods, and spontaneous hedonic acceptance tests. Multivariate statistical methods are used in data evaluation. In addition, personal skills such as teamwork and presentation techniques are also practiced.

Physical testing methods: This unit is carried out in pairs or preferably in teams of 2 to a maximum of 8. The focus is on determining physical properties for food quality testing, applying statistical methods, and practicing personal skills. Due to the current situation, this example will be held online.

Case studies: In this exercise unit, preventive quality management techniques are explored in depth using a practical case study. For example, a process is characterized using failure mode and effects analysis. This involves a systematic assessment of possible errors and their causes.
Previous knowledge expected

Prerequisites:
Food Chemistry Exercises (754.341) or (BTLW300846)
Food Microbiology Exercises (754.359) or (BTLW300862)
Food Process Engineering (752.321) or (BTLW300797)
Functionality of Food Ingredients (752.322) or (BTLW300798)
Objective (expected results of study and acquired competences)

After successful completion of the course, the students are able to measure the quality of food, based on statistical principles, especially they are familiar with experimental design and multivariate statistics.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.