Advanced Module B1/B5 at BOKU
Elective Courses
Click on the course titles for a detailed course description.
Module B1 - Food Chemistry/Hygiene (6 ECTS credits min.)
| Course code | Course type | Semester | Course title | ECTS |
|---|---|---|---|---|
| 754309 | LE | SS | Authenticity of Foods | 3 |
| 754310 | EX | WS + SS | Food Authenticity Practical Course | 3 |
| 940304 | LX | WS + SS | Molecular Biology for Food Analysis | 3 |
| 754320 | LX | SS | Reference Materials and Methods Validation in Food Safety Assurance (in Eng.) | 3 |
| 811357 | LX | SS | Biology, Chemistry and Microbiology for Civil Engineering (in Eng.) | 3 |
| 754323 | LE | SS | Validation of Cleaning Processes and Hygienic Design (in Eng.) | 3 |
| 970301 | LX | SS | Analysis of Bio-Hazards in Foods (in Eng.) | 3 |
Module B1 - Food Processing (3 ECTS credits min.)
| Course code | Course type | Semester | Course title | ECTS |
|---|---|---|---|---|
| 752325 | LX | SS | Food Packaging Technology | 3 |
| 951300 | LE | SS | Crop production | 3 |
Module B1 - Special Food Safety Issues (3 ECTS credits min.)
| Course code | Course type | Semester | Course title | ECTS |
|---|---|---|---|---|
| 790312 | LX | SS | Safety Aspects of Plant Biotechnology (in Eng.) | 3 |
| 754335 | LX | SS | Automatic Identification Technology in Food Industry (in Eng.) | 3 |
| 933303 | LE | SS | European regulatory framework for organic production | 3 |
| 976321 | LE | SS | Food Safety in Livestock Feeding (in Eng.) | 3 |
Module B1 - Seminars (3 ECTS credits min.)
| Course code | Course type | Semester | Course title | ECTS |
|---|---|---|---|---|
| 754326 | SE | SS | National and International Food Safety Authorities (in Eng.) | 3 |
| 752317 | SE | SS | Human Safety in Food Processing (in Eng.) | 3 |
| 754315 | SE | SS | Specific and Emerging Topics in Food Microbiology (in Eng.) | 3 |
Module B5 - Food Traceability - Pathogens in Food (3 ECTS min.)
| Course code | Course type | Semester | Course title | ECTS |
|---|---|---|---|---|
| 754333 | LS | SS | Molecular Epidemiology of Food-Borne Pathogens (in Eng.) | 3 |
| 771319 | LS | SS | Determination of provenance and authenticity of food and food products by modern analytical methods | 3 |
Semester: WS - winter semester; SS - summer semester
Course type: Lecture (LE), Lab course (EX), Lecture with exercise (LX), Lecture with seminar (LS), Practical course (PR), Seminar (SE), Master thesis seminar (MA)