Food Safety

Faculty

Faculty of Agricultural Science and Landscape Architecture

Version

Version 1 of 23.01.2025.

Module identifier

44B0243

Module level

Bachelor

Language of instruction

German

ECTS credit points and grading

5.0

Module frequency

only winter term

More information on frequency

N/A

Duration

1 semester

 

 

Special features of the module

N/A

Brief description

The module characterises the physical, chemical and (micro-)biological hazards of food of animal and plant origin.

Teaching and learning outcomes

- Legal framework in primary production and in the processing of food from animals and from plants

- Mechanisms of food monitoring

- Principles of medical microbiology (bacteriology, parasitology, virology, mycology, prions)

- Notifiable diseases and zoonoses

- Food intoxications

- Additive and exculpatory factors with regard to their significance for food hygiene

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
60LecturePresence or online-
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
Exam duration and scope

Written exam 2 hours (K2)

Recommended prior knowledge

Biology of animals and plants, chemical and physical basics

Knowledge Broadening

Students will have a broad-based knowledge of the scope, nature and essential areas of food safety in primary production and food processing.

Knowledge deepening

Students are able to apply the knowledge they have gained to all stages of food production and processing.

Knowledge Understanding

The students can confirm or critically question food hygiene findings and discussed facts on the basis of their specialist knowledge.

Application and Transfer

Students can assess the scope of identified hazards in food and feed for animals and humans and formulate proposals for countermeasures and precautions.

Academic Innovation

see above

Communication and Cooperation

Students can prepare study or research results in a suitable form and present them to an audience.

Academic Self-Conception / Professionalism

The students can apply their acquired expertise as consumers themselves and pass on consumer health protection concerns to third parties in an advisory capacity.

Literature

Literaturquellen zur Lebensmittelsicherheit und -hygiene, Lehrbücher zur medizinischen und lebensmittelhygienischen Mikrobiologie

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)

  • Managing Sustainable Food Systems
    • Managing Sustainable Food Systems B.Sc. (01.09.2025)

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

  • Agriculture
    • Agriculture B.Sc. (01.09.2025)

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