Practical courses
Learn how to investigate food samples and how to identify pathogenic organisms!
Dairy Seminar I
6th semester
We provide students with a basic understanding of the various aspects of the production of milk and dairy products along the entire dairy production chain ("from stable to table"). In addition to the legal requirements for milk production and milk processing, dairy technology aspects are discussed. The seminar also provides initial insights into dairy product knowledge. By dealing with microbiological spoilage and pathogenic microorganisms - tailored to milk and dairy products - students sharpen their understanding of this area of food hygiene and food safety.
Dairy Seminar II
7th semester
The second part of the dairy science seminar also follows the "from stable to table" understanding of milk production and processing. Students deepen the theoretical knowledge acquired in the summer semester through practical exercises. The first block of topics focuses on subclinical mastitis in cattle. The cultural determination of udder pathogens, the preparation of an antibiogram and the detection of antibiotically active substances in milk are practiced in experiments and with the aid of visual preparations. The second block of the practical course deals in depth with the topic of product knowledge and includes the legally compliant labeling of milk, dairy products and cheese. Microbiological criteria (process hygiene/food safety) and sampling plans for milk and dairy products are dealt with in detail and are deepened through practical exercises. The third thematic block is dedicated to human pathogenic microorganisms relevant to the dairy industry and their detection.
Food hygiene exercises
9th/10th semester
As part of these exercises, students learn how to examine a food sample using cultural cultivation and PCR. The exercises also include the evaluation and assessment of the test results in accordance with legal requirements. The identification and diagnostic confirmation of pathogenic germs is practiced using sample preparations.
The contents of all lectures and exercises are based on the specifications of the learning objectives catalogs of national and European bodies.