Hygiene in the food industrie

Department

Bachelor's program Biotechnology & Food Engineering

Course unit code

BLT_BA_5_11

Number of ECTS credits allocated

2.5

Name of lecturer(s)

DI Dillersberger Susanne

Mode of delivery

face-to-face

Recommended optional program components

none

Recommended or required reading

- Rehner, G. und Daniel, H: Biochemie der Ernährung, Spektrum Verlag, 2010.
- Nabors, MW.: Botanik, Pearson Studium, 2007.
- Rimbach, G.; Möhring, J.; Erbersdobler, HF.: Lebensmittel-Warenkunde für Einsteiger, Springer Verlag, 2010.
- Kempken, F. und Kempken, R.: Gentechnik bei Pflanzen, 2006.
- Fuchs, G.: Allgemeine Mikrobiologie, Thieme, 2007.
- Klischies, R. et al.: Hygiene und medizinische Mikrobiologie Schattauer-Verlag, 2008.
- Holtmann, H. und Bobkowski, M.: Medizinische Mikrobiologie, Virologie und Hygiene, Elsevier, 2008.
- Gross, U.: Kurzlehrbuch Medizinische Mikrobiologie und Infektiologie, Thieme, 2009.

- Berk, Zeki (2009): Food process engineering and technology. 1st ed. Amsterdam, Boston, London: Academic (Food science and technology international series).
- Hauser, G. (2008): Hygienische produktionstechnologie. Weinheim: Wiley-VCH.
- Hauser, Gerhard (2008): Hygienegerechte Apparate und Anlagen. Für die Lebensmittel-, Pharma- und Kosmetikindustrie. 1. Aufl. Weinheim, Bergstr: Wiley-VCH (Hygienische Produktion, t. 2).
- Holah, John; Lelieveld, Huub (2011): Hygienic Design of Food Factories. Cambridge: Woodhead Pub. (Woodhead Publishing series in food science, technology and nutrition).
- Lelieveld, H. L. M.; Holah, J. T.; Napper, D.: Hygiene in food processing. Principles and practice. 2nd edition (Woodhead Publishing series in food science, technology and nutrition, number 258).
- Schuchmann, H. P. (2005): Lebensmittelverfahrenstechnik. Rohstoffe, Prozesse, Produkte. Weinheim: Wiley-VCH.
- Weißbach, Wolfgang (2012): Werkstoffkunde. Strukturen, Eigenschaften, Prüfung ; mit 248 Tabellen. 18., überarb. Aufl. Wiesbaden: Vieweg + Teubner (Studium).

Journals
- Innovative Food Science & Emerging Technologies
- Trends in Food Science & Technology
- LWT - Food Science and Technology
- Food Research International

Level of course unit

Bachelor

Year of study

Fall 2025

Semester when the course unit is delivered

5

Language of instruction

English

Learning outcomes of the course unit

Students acquire theoretical foundations of human dietary behavior and
nutritional values of a variety of vegetable and animal foods. They are
familiarized with the production and processing of selected vegetable as well
as animal food. They thus receive insight into relevant methods and
techniques and how they relate to the particular characteristics (e.g.
components) of respective raw materials. Participants in the course also
learn how to interpret current issues relating to the supply chain and the
competition of substances as well as their innovation capacity. They acquire
a basic understanding of sensors and the organoleptic evaluation of food.
In addition, students gain an overview of the problems of microbial
contamination of food. They are aware of the basic principles of hygiene
and hygienic design as well as hygiene management. The module
culminates in the practical application of theoretically acquired foundations
in the laboratory.

Course contents

• Sources of contamination and growth of microorganisms in food
• Growth of microorganisms in food (intrinsic and extrinsic factors)
• Health damage of food: food infection and intoxication, zoonosis, parasitic
infection, mycotoxins
• Health hazard of residues and chemical contaminations
• Methods of preservation
• Hygiene design and cleaning
• Hygiene management: theory and practical examples (e.g. of meat production,
delicatessen etc.)

Planned learning activities and teaching methods

The course comprises an interactive mix of lectures, discussions and individual and group work.

Work placement(s)

none