BTLW100035 Hygiene

Type
course with non-continuous assessment
Semester hours
2
Lecturer (assistant)
Domig, Konrad
Organisation
Biotechnology and Food Science
Offered in
Wintersemester 2025/26
Languages of instruction
Deutsch
Content

Starting with the definition of the term ‘hygiene’ and thus from a highly interdisciplinary perspective, the relevance of hygiene for public health and its organisation/tasks (globally, in Europe, in Austria) is presented. Subsequently, the fundamentals of the related fields of epidemiology, infectiology and toxicology are introduced.
The next section discusses the legal basis of food hygiene and quality, as well as consumers' perspectives on food safety and current trends. This is followed by a presentation of chemical, physical and biological hazards.
In the final section of the lecture, the following hygiene-related topics are discussed with the students: pests, food spoilage, cleaning and disinfection, hygienic design, personal hygiene.
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Previous knowledge expected

Basic knowledge of chemistry, physics and microbiology is recommended!
Objective (expected results of study and acquired competences)

Graduates of this course will have mastered the fundamentals of hygiene as a key aspect of maintaining public health. Their detailed expertise lies in an interdisciplinary understanding of the many different aspects of hygiene.
Students will be familiar with the hazards that are particularly relevant to food safety. They will also gain an insight into the legal basis of food hygiene at European and international level.
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You can find more details like the schedule or information about exams on the course-page in BOKUonline.