330027 VU Water and Food Quality (2021S)

7.00 ECTS (4.00 SWS), SPL 33 - Ernährungswissenschaften

Continuous assessment of course work

MIXED

Moodle

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 We 10.02.2021 08:00 to Th 25.02.2021 12:00
Deregistration possible until Mo 01.03.2021 12:00

Details

max. 20 participants

Language: German

Lecturers

Mohammad Manafi

Classes (iCal) - next class is marked with N

LV Termine:

Gruppe 1 + 2
Freitag 02.07.2021 09:00 - 12:00 und 14:00 - 17:00 THEORIE ONLINE

Gruppe 1

Montag 05.07.2021 14:00 - 16:00 Labor 2F254, UZA II

Dienstag 06.07.2021 14:00 - 16:00 Labor 2F254, UZA II

Mittwoch 07.07.2021 14:00 - 16:00 Labor 2F254, UZA II

Donnerstag 08.07.2021 14:00 - 16:00 Labor 2F254, UZA II

Freitag 09.07.2021 14:00 - 16:00 Labor 2F254, UZA II

Gruppe 2

Montag 05.07.2021 16:00 - 18:00 Labor 2F254, UZA II

Dienstag 06.07.2021 16:00 - 18:00 Labor 2F254, UZA II

Mittwoch 07.07.2021 16:00 - 18:00 Labor 2F254, UZA II

Donnerstag 08.07.2021 16:00 - 18:00 Labor 2F254, UZA II

Freitag 09.07.2021 16:00 - 18:00 Labor 2F254, UZA II

Friday 02.07. 09:00 - 12:00 Digital
Friday 02.07. 14:00 - 17:00 Digital
Monday 05.07. 14:00 - 18:00 Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Tuesday 06.07. 14:00 - 18:00 Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Wednesday 07.07. 14:00 - 18:00 Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Thursday 08.07. 14:00 - 18:00 Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Friday 09.07. 14:00 - 18:00 Praktikumslabor Ernährungswissenschaften 2F254 2.OG 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

Lecture and Lab (Written Test 50%),
Seminar paper (50%)

Minimum requirements and assessment criteria

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

Examination topics

Power Point,
Short films

Reading list

Powerpoint/Moodle

Association in the course directory

Last modified: Fr 12.05.2023 00:24