Food Safety

44B0243

Bachelor

German

5.0

only winter term

N/A

1 semester

N/A

The module characterises the physical, chemical and (micro-)biological hazards of food of animal and plant origin.

- Legal framework in primary production and in the processing of food from animals and from plants

- Mechanisms of food monitoring

- Principles of medical microbiology (bacteriology, parasitology, virology, mycology, prions)

- Notifiable diseases and zoonoses

- Food intoxications

- Additive and exculpatory factors with regard to their significance for food hygiene

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

N/A

• Written examination

Written exam 2 hours (K2)

Biology of animals and plants, chemical and physical basics

Students will have a broad-based knowledge of the scope, nature and essential areas of food safety in primary production and food processing.

Students are able to apply the knowledge they have gained to all stages of food production and processing.

The students can confirm or critically question food hygiene findings and discussed facts on the basis of their specialist knowledge.

Students can assess the scope of identified hazards in food and feed for animals and humans and formulate proposals for countermeasures and precautions.

see above

Students can prepare study or research results in a suitable form and present them to an audience.

The students can apply their acquired expertise as consumers themselves and pass on consumer health protection concerns to third parties in an advisory capacity.

• Seedorf, Jens

• Seedorf, Jens