Food Microbiology and Laboratory Techniques

Faculty

Faculty of Agricultural Science and Landscape Architecture

Version

Version 1 of 22.01.2025.

Module identifier

44B0237

Module level

Bachelor

Language of instruction

German

ECTS credit points and grading

5.0

Module frequency

only summer term

More information on frequency

N/A

Duration

1 semester

 

 

Special features of the module

N/A

Teaching and learning outcomes

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

Overall workload

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

Teaching and learning methods
Lecturer based learning
Workload hoursType of teachingMedia implementationConcretization
30LecturePresence or online-
30Laboratory activityPresence-
Lecturer independent learning
Workload hoursType of teachingMedia implementationConcretization
35Preparation/follow-up for course work-
30Study of literature-
25Exam preparation-
Further explanations

N/A

Graded examination
  • Written examination or
  • oral exam
Ungraded exam
  • Regular participation
Remark on the assessment methods

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.

Exam duration and scope

see above

Recommended prior knowledge

N/A

Knowledge Broadening

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

Knowledge deepening

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

Knowledge Understanding

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.

Application and Transfer

see above

Academic Innovation

see above

Communication and Cooperation

see above

Academic Self-Conception / Professionalism

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

Literature

Buch-, Zeitschriften und Internetquellen zur Lebensmittelmikrobiologie und der guten fachlichen Praxis im Labor

Linkage to other modules

N/A

Applicability in study programs

  • Food Production Engineering and Business
    • Food Production Engineering and Business B.Eng. (01.09.2025)

  • Home Economics and Nutritional Sciences
    • Home Economics and Nutrition Sciences B.Sc. (01.09.2025)

    Person responsible for the module
    • Seedorf, Jens
    Teachers
    • Daum, Diemo
    • Seedorf, Jens