Universität Wien FIND

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270313 UE Practical Course in Food Hygiene and Food Microbiology (2021W)

2.00 ECTS (2.00 SWS), SPL 27 - Chemie
Continuous assessment of course work


Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).


max. 12 participants
Language: German



Termine der VO: 06.12., 10.12., 13.12., 14.12. 2021
Termine der UE: 12.01., 14.01., 17.01. , 19.01. 2022

Vorbesprechung für beide LVen: Do, 7.10. 14 Uhr über Collaborate
Meeting Room: https://eu.bbcollab.com/guest/ee30a4e762e148d18fd1bf88f64551b8

Kontakt: martin.wagner@vetmeduni.ac.at


Aims, contents and method of the course

Basic techniques of manipulation of microbes
Contamination and prevention of contamination of media
Hygiene of raw materials
Pathogen Detection
Detection of Food Spoilage Organisms
Detection of probiotica
Kitchen Hygiene
Molecularbiological Methods in Food Microbiology
Excursion into a large Food testing lab

Assessment and permitted materials

Beurteilung: mündliche Prüfung

Minimum requirements and assessment criteria

-to learn
-to manipulate food items and prepare them for microbial food investigation
-to investigate the hygiene in the harvest area
-to detect particular microbes
-to test the hygiene in food storage and preparation facilities
-to test the efficiency of sanitizers

Examination topics

Evaluation: oral examination

Reading list

Skriptum (Hand-Outs)

Association in the course directory

LC-2, LCH II-2, LMC C1

Last modified: Fr 08.10.2021 11:29