330027 VU Water and Food Quality (2020S)

7.00 ECTS (4.00 SWS), SPL 33 - Ernährungswissenschaften

Continuous assessment of course work

LV für Masterstudium: Voraussetzung Zulassung zum Masterstudium
Eine positiv absolvierte Prüfung zu dieser LV ist Vorausssetzung zur Teilnahme an den Übungen zur Wasser- und Lebensmittelhygiene

Registration/Deregistration

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

Registration is open from Mo 17.02.2020 08:00 to Th 27.02.2020 12:00
Deregistration possible until Th 27.02.2020 12:00

Details

max. 30 participants

Language: German

Lecturers

Mohammad Manafi

Classes (iCal) - next class is marked with N

Monday 06.07.2020 to Friday 10.07.2020: Lab.

Monday 27.07. 15:00 - 18:00 Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Seminarraum 2E560 Ernährungswissenschaften UZA II
Seminarraum 2E562 Ernährungswissenschaften UZA II
Tuesday 28.07. 15:00 - 18:00 Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Seminarraum 2E560 Ernährungswissenschaften UZA II
Seminarraum 2E562 Ernährungswissenschaften UZA II
Wednesday 29.07. 15:00 - 18:00 Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Seminarraum 2E560 Ernährungswissenschaften UZA II
Seminarraum 2E562 Ernährungswissenschaften UZA II
Thursday 30.07. 15:00 - 18:00 Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Seminarraum 2E560 Ernährungswissenschaften UZA II
Seminarraum 2E562 Ernährungswissenschaften UZA II
Friday 31.07. 15:00 - 18:00 Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Seminarraum 2E560 Ernährungswissenschaften UZA II
Seminarraum 2E562 Ernährungswissenschaften UZA II

Information

Aims, contents and method of the course

Introduction, the major communicable diseases through water and food are discussed. The detection methods and the function of indicator bacteria in the water, and food hygiene are taken.
Water sanitation indicator bacteria; Water disinfection; Chemical ingredients in water; Nitrate / nitrite problems and their toxicological significance; Organic Pollutants; Treatment of drinking water; Drinking water analyzes; Water in pharmaceutical operation; Water treatment in the hospital; Medizinalbäder of hygiene; Food hygiene; Health hazards caused by food; Hygiene measures in kitchens; HACCP concept; Operating Hygienic studies (hands, jobs); home hygiene;

Assessment and permitted materials

Written Test,
Seminar paper

Minimum requirements and assessment criteria

No requirement
Points system, for a positive assessment 60% are necessary

Examination topics

Power Point,
Short films

Reading list

Script

Association in the course directory

Last modified: Sa 02.04.2022 00:27