Module: Food Microbiological Internship (6000-400)

Persons:

• Prof. Dr. Georg Sprenger (verantwortlich)

Degree Program:

• Food Chemistry (Master, since 01.10.2015)
  2. Semester, compulsory

Prerequisites for Attendance:

-

Sprache:

German

ECTS:

3 credits

Frequency:

every summer semester

Length of the Module:

blocked

Compulsory assignment:

Unbenotete Studienleistung (testiertes Protokoll)

Module examination:

Unbenotete Studienleistung

Workload:

40 h presence + 50 h personal contribution = 90 h workload

Professional competences:

Students will learn to know and to use advanced methods and techniques of microbiology. This includes planning and documentation of microbiological experiments, critical evaluation of the obtained data, and presentation of the results in tabular and graphical manner in a scientific report.

Key competences:

Students will learn to know and to use advanced methods and techniques of microbiology. This includes planning and documentation of microbiological experiments, critical evaluation of the obtained data, and presentation of the results in tabular and graphical manner in a scientific report.

Comments:

Anmeldung zum Modul: per E-Mail an Modulverantwortlichen
Anmeldeschluss: 31. Januar
Maximale Teilnehmerzahl: 30 Laborplätze vorhanden
Vergabekriterien: Vergabe nach Semesterzahl (im Zweifelsfall Losverfahren)
Blockpraktikum vor Beginn der Vorlesungszeit im SoSe

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