BTLW300833 Specific and emerging topics in food microbiology (in Eng.)

Art
Seminar
Semesterstunden
2
Vortragende/r (Mitwirkende/r)
Bücher, Carola , Zwirzitz, Benjamin , Wagner, Eva , Domig, Konrad
Organisation
Biotechnologie und Lebensmittelwissenschaften
Angeboten im Semester
Sommersemester 2026
Unterrichts-/ Lehrsprachen
Englisch
Lehrinhalt

This course provides advanced insights into current and emerging topics in food microbiology and food hygiene. Within a simulated scientific conference setting, students independently explore a selected research topic based on current scientific literature.

In addition to the subject-specific content, the course focuses on developing key academic and professional skills, including systematic literature searching, critical evaluation of scientific sources, scientific writing, poster design, and effective presentation of scientific results.

Students prepare a conference abstract, design a scientific poster, and present their work in the form of a flash presentation. Structured peer-review activities allow students to critically evaluate both their own work and that of their peers, fostering reflection and constructive scientific discourse.

The course also introduces contemporary digital tools, including AI-supported applications for literature discovery, text revision, visualization, and quality assurance of scientific outputs. Particular emphasis is placed on the responsible, transparent, and critical use of artificial intelligence in academic work.
Inhaltliche Voraussetzungen (erwartete Kenntnisse)

Basic knowledge of food science, particularly in the areas of food microbiology, food hygiene, and scientific working methods.

As all course assignments and presentations are conducted in English, students should possess sufficient English language skills for reading scientific literature and communicating scientific content in written and oral form.
Lehrziel

Upon successful completion of this course, students will be able to:

- independently investigate and critically analyze current topics in food microbiology and food hygiene based on scientific literature;
- systematically search for, select, and critically evaluate relevant scientific publications;
- communicate complex scientific information effectively in English through a scientific abstract, a scientific poster, and an oral presentation;
- present and discuss scientific findings in a structured manner and defend scientific arguments in a professional setting;
- provide constructive feedback on scientific work and use received feedback to improve their own work;
- responsibly and critically apply digital and AI-supported tools to support scientific research, writing, and communication processes;
- evaluate the opportunities, limitations, and potential risks of AI applications in scientific practice and critically assess AI-generated content.
Noch mehr Informationen zur Lehrveranstaltung, wie Termine oder Informationen zu Prüfungen, usw. finden Sie auf der Lehrveranstaltungsseite in BOKUonline.