Suchergebnis: Katalogdaten im Frühjahrssemester 2024
MAS in Ernährung und Gesundheit  | |||||||||||||||||||||||||||||||||||||||
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| Nummer | Titel | Typ | ECTS | Umfang | Dozierende | ||||||||||||||||||||||||||||||||||
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| 752-1202-00L | Food Safety and Quality Management | W | 3 KP | 2G | T. Gude | ||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | The course procures the general rules of a quality management system and its application in the food chain to guarantee food safety. Therefore the HACCP concept will be touched in relation to risk management and risk assessment. Furthermore the origin of limits as well as the analytical proof will be highlighted. Finally general principles of laboratory testing will be discussed. | ||||||||||||||||||||||||||||||||||||||
| Lernziel | Comprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment. Awareness of the impact of legal, economic, cultural, and consumer related factors on the food system are known. Iidentification of major challenges in the agro‐food‐health chain can be identified | ||||||||||||||||||||||||||||||||||||||
| Inhalt | The following topics are discussed Definition of (Food) Quality TQM/quality management Q.A in the food chain (manufacturer/retail) Food Quality, -Safety (also give by examples) Food Limits - origin of and how to get them HACCP introduction, risk management, -assessment Self control concepts GFSI/Standards BRC, IFS, ISO Statistical Process Control Risk Assessments on examples for biological and chemical hazards will be discussed | ||||||||||||||||||||||||||||||||||||||
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| 752-4010-00L | Problems and Solutions in Food Microbiology  Prerequisites: It is essential to have a basic knowledge in General Microbiology and Food Microbiology. If students have not taken appropriate courses, it is strongly recommended to consult with the lecturer before attending this seminar. | W | 3 KP | 1G | M. Loessner, J. Klumpp, M. Schmelcher | ||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | A journal-club style seminar, in which preselected recent scientific articles are analyzed, presented and discussed by students. The relevant topics are selected from the wider area of food microbiology, including fundamental and applied disciplines. Students learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented. | ||||||||||||||||||||||||||||||||||||||
| Lernziel | Students will learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented. | ||||||||||||||||||||||||||||||||||||||
| Inhalt | Several pre-selected, recently published papers will be up for selection by the students. All papers were selected from recent literature and reflect the wider area of food microbiology, including fundamental research (molecular biology, genetics, biochemistry) and applied disciplines (diagnostics, control, epidemiology). Groups of 2 students each will pick a paper for in-depth analysis (mostly work done at home and/or library) and presentation to the other students. | ||||||||||||||||||||||||||||||||||||||
| Skript | No script needed. Pre-selected papers will be assigned to student groups in the kick-off meeting (first lecture); PDF copies will be available to all students. | ||||||||||||||||||||||||||||||||||||||
| Literatur | No specific books needed. Access to a library and web-based literature search is required. | ||||||||||||||||||||||||||||||||||||||
| Voraussetzungen / Besonderes | Teamwork in small groups of 2 students | ||||||||||||||||||||||||||||||||||||||
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| 752-1300-00L | Introduction to Toxicology | W | 3 KP | 2V | S. J. Sturla, J. Folz, K. Schirmer, C. vom Berg-Maurer | ||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | Introduction to how chemical properties and biological interactions govern the disposition and influences of toxicants. | ||||||||||||||||||||||||||||||||||||||
| Lernziel | The objectives are for the student to establish a framework for examining adverse effects resulting from exposures to toxicants by understanding key mechanisms that give rise to toxic responses and disease processes. In the course "Introduction to Toxicology", the competencies of process understanding, system understanding, concept development, data analysis & interpretation and measurement methods are taught, applied and examined. | ||||||||||||||||||||||||||||||||||||||
| Inhalt | This course will introduce mechanisms governing the chemical disposition and biological influences of toxicants. The course is geared toward advanced bachelors students in food science, environmental science, and related disciplines, such as chemistry, biology and pharmaceutical sciences. Examples of topics include: dose-response relationships and risk assessment, absorption, transport, and biotransformation of xenobiotic chemicals; Carcinogenesis; DNA damage, repair, and mutation; Immunotoxicity; Neurotoxicity; and modern toxicity testing strategies. These fundamental concepts in Mechanistic Toxicology will be integrated with examples of toxicants relevant to food, drugs and the environment. | ||||||||||||||||||||||||||||||||||||||
| Literatur | Casarett & Doull's Toxicology, The Basic Science of Poisons. Seventh Edition. Editor: Curtis D. Klaassen, 2008, McGraw-Hill. (available on-line) | ||||||||||||||||||||||||||||||||||||||
| Voraussetzungen / Besonderes | Basic knowledge of organic chemistry and biochemistry is required. | ||||||||||||||||||||||||||||||||||||||
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