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 hours Type of teaching Media implementation Concretization 60 Lecture Presence or online - 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
- 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