Module: Identification and characterization of foodborne microorganisms (1501-410)

Persons:

• Prof. Dr. Herbert Schmidt (verantwortlich)

Degree Program:

• Food Biotechnology (Master, since 01.10.2016)
  2. Semester, elective

Relation to other Modules:

Part of the major "Food Microbiology" of the program in Food Biotechnology

Prerequisites for Attendance:

Participants need to want to complete the major "Food Microbiology" of the program in Food Biotechnology and need to have successfully completed the modules "Scientific Writing and Reporting (1502-500)" and "Fermentation Technology (1501-400)"

Sprache:

English

ECTS:

7,5 credits

Frequency:

every summer semester

Length of the Module:

4 weeks (block 3)

Compulsory assignment:

Seminar and lab protocol

Module examination:

Successful seminar participation, protocol, and written examination (2h)

Length of the examination:

120 minutes

Workload:

90 h attendance + 90 h independent study = 180 h workload

Professional competences:

Students gain theoretical knowledge in relevant molecular methods used in Microbiology and Biotechnology and apply them in a practical context in the laboratory. Students learn to plan their experiments, to perform them and to analyze the data.

Key competences:

Students learn to
- organize and carry out their practical work independently, and to analyze their results critically,
- improve written and oral skills, as well as the practical skills in the laboratory and in a team.

Comments:

Maximum number of participants: 8

eLearning:

Course in ILIAS

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