Food Microbiology and Laboratory Techniques

44B0237

Bachelor

German

5.0

only summer term

N/A

1 semester

N/A

Biology of microorganisms, viruses, fungi and selected parasites (protozoa); zoonoses and human infections, potential zoonotic agents in food; laboratory working principle and good laboratory practice; classic diagnostic tools to identify microorganisms; laboratory equipment; occupational safety; food law aspects

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

N/A

• Written examination or
• oral exam

• Regular participation

Current form of examination: Written examination (2 hours); alternative forms of examination to be selected by the examiner and announced at the start of the course; regular compulsory participation in the practical laboratory course.

see above

N/A

The students recognise the linkability of theoretical principles with the possibilities of practical implementation of microbiological issues.

Students select suitable laboratory work techniques and evaluate them according to methodological strengths and weaknesses.

Instrumental competence
The students collect profound microbiological information and derive appropriate instruments for the accomplishment of tasks in the laboratory.

Students can present the results of analyses in a comprehensible way and also discuss more complex contexts in a results-oriented manner and represent them in a professional manner.

Systemic competence
The students apply knowledge and skills in the field of microbiological analysis in a professional manner.

see above

see above

see above

Graduates justify their own professional actions with theoretical and methodological knowledge and can assess their own abilities.

• Seedorf, Jens

• Daum, Diemo
• Seedorf, Jens