754319 Applied quality management practical course for SIFC (in Eng.)

Vortragende/r (Mitwirkende/r)
Dürrschmid, Klaus , Zwirzitz, Benjamin , Domig, Konrad
Angeboten im Semester
Wintersemester 2021/22
Unterrichts-/ Lehrsprachen


The practical course comprises 2 units of 2-3 workdays each:

- Case Studies: to preventively deal with acute problems related to food safety and quality and to clarify potential hazards and risks related to food (various segments), to elaborate concepts and solutions.

- Methods in Hygiene: Microbiological Analysis of selected food products at different processing stages; Evaluation of the spoilage of foods; Enumeration of the bacterial load in samples; Comparison of results with different guidance and legislative microbiological limits for foods; Depending on the necessary restrictions because of Covid-19, we will work either with a digital exercise example or do the tests in the lab.

Inhaltliche Voraussetzungen (erwartete Kenntnisse)

Basics in microbiology. It is recommended to attend the "practical training in food microbiology for SIFC" LV 754316 before.


After successful participation of this course, the student is qualified to assess product quality (also based on statistical measures) and to manage cases of food-related crisis.
For Hygiene methods:
Preparation and application of a microbiological method for the examination of food
Application of microbiological standards and guidelines for food (national and international)
Literature research
Interpretation and discussion of microbiological results
Noch mehr Informationen zur Lehrveranstaltung, wie Termine oder Informationen zu Prüfungen, usw. finden Sie auf der Lehrveranstaltungsseite in BOKUonline.