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

Personen:

• Prof. Dr. Herbert Schmidt (verantwortlich)

Studiengang:

• Food Biotechnology (Master, PO vom 01.10.2016)
  2. Semester, Wahl

Bezug zu anderen Modulen:

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

Teilnahme­vorraussetzungen:

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:

englisch

ECTS:

7,5 credits

Angebotshäufigkeit:

jedes SS

Dauer des Moduls:

4 Wochen (Block 3)

Studienleistung:

Seminar and lab protocol

Modulprüfung:

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

Prüfungsdauer:

120 Minuten

Arbeitsaufwand:

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

Fachkompetenzen:

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.

Schlüsselkompetenzen:

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.

Anmerkungen:

Maximum number of participants: 8

eLearning:

Veranstaltung im ILIAS

Lehrveranstaltungen