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

Vortragende/r (Mitwirkende/r)
Diep, Norbert , Zwirzitz, Benjamin , Domig, Konrad , Dürrschmid, Klaus
Angeboten im Semester
Wintersemester 2023/24
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.


For Case studies:
-Understanding of preventive methods and techniques of quality management
-Ability to perform Failure Mode and Effects Analysis (FMEA)
-Ability to discuss hazards and problems related to food
For Hygiene methods:
After successful participation of this course, the students can:
-Summarize scientific literature and draft a laboratory protocol
-Prepare and apply microbiological methods for the examination of food
-Test microbiological standards and guidelines for food (national and international)
-Assess product quality and manage cases of food-related crisis.
-Document, interpret and discuss microbiological results
Noch mehr Informationen zur Lehrveranstaltung, wie Termine oder Informationen zu Prüfungen, usw. finden Sie auf der Lehrveranstaltungsseite in BOKUonline.