Module description

Module A at BOKU

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Compulsory courses (30 ECTS)

Fundamental Food Sciences

Type Course Code Course Title ECTS
LE 755.300 Food Chemistry 6
LE 754.303 Food Microbiology 4,5
LE 751.300 Human Nutrition 3
    Total 13,5

Advanced Food Sciences

Type Course Code Course Title ECTS
PC 756.306 Practical course in Applied Quality Management 5
LS 754.314 Food Safety and Risk Management 3
PC 752.303 Practical course in Food Processing 4,5
    Total 12,5

Restricted Optional Courses (min. 4 ECTS)

Type Course Code Course Title ECTS
PC 755.303 Practical course in Food Chemistry 4
PC 754.305 Practical course in Food Microbiology 4
    Total 8


Module A at LIFE/ Module B2 for BOKU students

This module takes place in winter semester (September to February) at the University of Copenhagen, Faculty of Life Sciences. Students have to attend courses to a total of 30 ECTS credits.

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Recommended Courses (30 ECTS)

Type Course Code Course Title ECTS
- 270064 International Food Legislation and Quality Management 7,5
- 270057 Risk Analysis in Food Safety 7,5
- 270054 Hygiene and Sanitation 7,5
- 270051 Control of Food Borne Microorganisms 7,5
- 270004 Chemical Food Safety 7,5
    Total 37,5

More courses

Type Course Code Course Title ECTS
- 270050 Consumer Economics and Policy 7,5
- 270048 From gene to function in microbial food safety 7,5
- 270028 Quantitative Food Spectroscopy 7,5
- 250062 Post Harvest Handling and Use of Horticultural Products 7,5
- 240001 Advanced Microbiology 15
    Total 52,5


Module B1/B5 at BOKU

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Compulsory courses (26 ECTS)

Module B1

Food Chemistry/Hygiene (min 6 ECTS)

Type Course Code Course Title ECTS
LX 970.301 Analysis of Bio-Hazards in Foods 3
LX 954.103 Molecular-Biological Methods in Food Analysis 3
LX 811.357 Biology, Chemistry and Microbiology in Civil Engineering 3
LX 756.324 Isotope-based Methods for Tracking and Tracing Food Origin 3
LE 756.323 Validation of Cleaning Processes and Hygienic Design 3
LE 756.321 Hazard Potential of Chemical Residuals in Food 3
LX 756.099 Reference Materials and Methods Validation in Food Safety Assurance 3
LX 755.313 Authenticity of Foods Practical Course 3
LE 755.309 Authenticity of Foods 3
    Total 27

Food Processing (min 3 ECTS)

Type Course Code Course Title ECTS
LE 951.300 Safety Aspects of Primary Plant Production 3
LX 752.308 Detection and Elimination of Risks in Food Production 3
LX 752.306 Packaging and Food Safety 3
    Total 9

Special Food Safety Issues (min 3 ECTS)

Type Course Code Course Title ECTS
LE 933.303 Safety and Quality of Organic Foods 3
LE 791.312 Safety Aspects of Plant Biotechnology 3
LX 756.335 Automatic Identification Technology in Food Industry 3
LE 756.325 Safety Aspects of Gene Food 3
LS 756.001 "Novel Food and Health Claim Regulations in the EU" 3
LE 751.312 Food Safety in Livestock Feeding 3
    Total 15

Seminars (min 3 ECTS)

Type Course Code Course Title ECTS
SE 756.326 National and International Food Safety Authorities 3
SE 754.307 Specific and Emerging Topics in Food Microbiology 3
SE 753.317 Human Safety in Food Processing 3
    Total 9

Module B5

Food Traceability - Pathogens in Food (min 3 ECTS)

Type Course Code Course Title ECTS
LS 756.334 Biomarkers in Food Characterisation 3
LS 756.333 Molecular Epidemiology of Food-Borne Pathogens 3
LS 756.332 Development of Starters for Dairy Products 3
LS 756.331 Development of Starters for Traditionally Fermented Foods 3
LS 756.330 Rapid Methods in Food Microbiology 3
    Total 15


Food Safety Module at LIFE

Courses of the Food Safety specialisation at the University of Copenhagen, Faculty of Life Sciences

Elective courses

Type Course Code Course Title ECTS Period
- 310067 Sustainable Food Systems - Concepts and Analysis 7,5 -
- 270049 Thematic course: Microbiological and chemical food safety 15 -
- 270030 Sensory and Consumer Science 7,5 -
- 270023 Packaging of Foods 7,5 -
- 270001 Advanced Chemical Food Safety 7,5 -
- 250064 Plant Diseases 7,5 -
- 240023 Microbial Biotechnology 15 -
    Total 75 -


Module B3

Module B3 takes place in winter semester (September to February) at WUR. Students have to attend courses to a total of 30 ECTS credits.

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Type Course Code Course Title ECTS Period
- TOX-20806 Food Toxicology 6 3
- MST-22306 Food Quality and Public Administration 6 1
- LAW-30806 Food Law 6 2
- HNE-11806 Epidemiology and Public Health 6 2
- CIS-22804 Introduction to Communication and Innovation Studies 4 1
    Total 28 -

Other course options

Type Course Code Course Title ECTS
- VIR-30306 Molecular Virology 6
- PDQ-33306 Principles of Milk 6
- MAT-20306 Advanced Statistics 6
- FPH-30806 Molecular Gastronomy 6
- FPH-30306 Advanced Food Physics 6
- FHM-21806 Food Fermentation 6
- FHM-20306 Food Microbiology 6
- FCH-30306 Food and Ingredient Functionality 6
- FCH-21806 Food Related Allergies and Intolerances 6
    Total 54


Module B4

Module B4 will be provided in summer semester (April to July) at the University of Hohenheim. Students have to attend courses to a total of 30 ECTS credits.

Type Course Code Course Title ECTS
- - Nutrient/Gene interaction 6
- - Oxidative stress and disease: biofunctionality of antioxidants 6
- - Prevention of metabolic syndrome by nutrition 6
- - Authenticity control and chemical methods for the determination of food quality (valuable ingredients and undesired contaminants) 6
- - Food-Borne Microorganisms and Human Health 6
    Total 30


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