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 hours Type of teaching Media implementation Concretization 30 Lecture Presence or online - 30 Laboratory activity Presence - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 35 Preparation/follow-up for course work - 30 Study of literature - 25 Exam 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