Quality assurance in the food industry

Department

Bachelor's program Biotechnology & Food Engineering

Course unit code

BLT_BA_5_3

Number of ECTS credits allocated

2.5

Name of lecturer(s)

Mag. Kadi Andreas, MBA

Mode of delivery

face-to-face

Recommended optional program components

none

Recommended or required reading

Books:
- Madigan, M.T. et al: Brock Mikrobiologie, Pearson Studium, 2008.
- Schlegel, H.G., Fuchs, G.: Allgemeine Mikrobiologie, Thieme, 2006.
- Berg, J.M. et al: Biochemie, Spektrum Akademischer Verlag, 2007.
- Voet, D.J. et al.: Lehrbuch der Biochemie, Wiley-VCH, 2002.

Journals:
- BIOspektrum
- Current Opinion in Biotechnology

- Horton, H.R. et al: Biochemie, Pearson Studium, 2008.
- Storhas, W.: Bioverfahrensentwicklung, Wiley-VCH, 2006.
- Wink, M.: An introduction to molecular biotechnology, Wiley-VCH, 2006.
- Thieman, W. and Palladino M.: Introduction to Biotechnology, Pearson, 2009.
- Renneberg, R.: Biotechnologie für Einsteiger, Spektrum Akademischer Verlag, 2006.

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

Ability to apply to technical processes the knowledge learnt in previous modules relating to microbiology, chemistry, biochemistry and molecular biotechnology. The knowledge required to maintain and record the relevant conditions for quality assurance (GMP, GLP).

Course contents

Course contents:
• Aspects of international process acceptance (GMP - good manufacturing practice, GLP - good laboratory practice)
• Approvals criteria for plants and processes (FDA / EMEA)
• Standardisation, validation and documentation of processes, achieving high rates of reproducibility

Planned learning activities and teaching methods

Teaching methods:
Assessment methods: Continuous assessment

Work placement(s)

none