View
216
Download
0
Category
Preview:
Citation preview
An international Master Program @ BOKU Vienna
Gerhard Schleining Gerhard.Schleining@boku.ac.at
Matthias Schreiner Matthias.Schreiner@boku.ac.at
Content
• What is Safety in the Food Chain (SIFC)?
• Partner-Universities
• Structure of SIFC
• Summer Schools
• Students and Application
• Field of Activities
• Alumnis
• Website
• Information from Graduates
What is SIFC ?
Unsafe food causes many acute and life-long diseases, ranging
from diarrhoeal diseases to various forms of cancer. WHO
estimates that foodborne and waterborne diarrhoeal diseases
alone and taken together kill ~ 2.2 million people annually,
1.9 million of them children.…
[WHO, 2012]
What is SIFC?
Primary Production
plant-
based
animal-
based
microbial
-based
Soil Environment
Pesticides
Fertilizers Plant
breeding Cultivation
Vet. drugs
Feeding Livestock breeding
Husbandry
Food Processing
Quality Management
tools Storage
Utility factors
Water, steam
Air
Packaging Employees
Buildings
Distribution
Transport
Time
Distance
Temperature
Shelf life
Consumer
Nutritive value
Training
Information
Labeling
The Food Chain
Partner-Universities
BOKU - University of Natural Resources and Life Sciences, Vienna
SCIENCE - University of Copenhagen, Faculty of Science, Denmark
WUR - Wageningen University and Research Centre, the Netherlands
UHOH - University of Hohenheim, Germany
CULS - Czech University of Life Sciences Prague, Czech Republic
LJU - University of Ljubljana, Slovenia
Structure of SIFC
Compulsory Courses (Module A) 30 ECTS
Elective Courses in B-Modules 48 ECTS
Free Elective Courses 12 ECTS
Master Thesis (6 months, practical work incl.) 30 ECTS
Duration: 2 years, 120 ECTS
MODULE A BOKU MODULE B4
UHOH
Master thesis MODULE B3
WUR
MODULE B2 SCIENCE
MODULE B1+B5 BOKU + LJU
MODULE B3 WUR
Master thesis
MODULE B6 CULS
1st semester 2nd semester 3rd semester 4th semester
Module A
• Winter semester
• All courses are given at BOKU
• Obligatory courses (30 ECTS)
Module A - Basics in food science and food safety
• LE Food Microbiology (4 ECTS)
• PR Food Microbiology for SIFC (3 ECTS)
• LE Food Chemistry for SIFC (4 ECTS)
• PR Food Chemistry for SIFC (3 ECTS)
• LE Human Nutrition (3 ECTS)
• LS Food Safety and Risk Management (3 ECTS)
• PR Food Processing Practical course (5 ECTS)
• PR Applied Quality Management for SIFC (5 ECTS)
Module B1/B5
• In summer semester
• All courses at BOKU
• 10 courses, 3 ECTS each
• All courses are blocked
• 5 Blocks:
Module B1/5 - Advanced Courses in the field of:
1. Food Chemistry and Hygiene (min 6 ECTS)
2. Food Processing (min 3 ECTS)
3. Special Food Safety Issues (min 3 ECTS)
4. Food Traceability and Advanced Food Microbiology (min 3 ECTS)
5. Seminars (min 3 ECTS)
Type code Title ECTS
LE 754.309 Food Authenticity (Mayer) 3
PR 754.310 Food Authenticity (Mayer) 3
LX 941.304 Molecular Biology for Food Analysis (Peterbauer) 3
LX 754.320 Reference Materials and Methods Validation in
Food Safety Assurance (Poms)
3
LX 811.357 Biology, Chemistry and Microbiology for Civil
Engineering (Fürhacker)
3
LE 754.323 Validation of Cleaning Processes and Hygienic
Design (Schleining)
3
LX 970.301 Analysis of Bio-Hazards in Food (Krska) 3
1 Food Chemistry, Hygiene – 6 ECTS
2 Food Processing – 3 ECTS
Type LV- Nr. Title ECTS
LX 752.325 Food Packaging (Bergmair) 3
LE 951.300 Crop Production (Kaul) 3
3 Special Food Safety Issues – 3 ECTS
Type LV- Nr. Title ECTS
LE 933.303 European Regulatory Framework for Organic Production (Axman)
3
LE 791.313 Safety Aspects of Plant Biotechnology (Laimer)
3
LE 751.312 Food Safety in Livestock Feeding (Gierus)
3
LX 754.335 Automatic Identification Technology in Food Industry (Bruck)
3
4 Seminars – 3 ECTS
Type LV- Nr. Title ECTS
SE 752.317 Human Safety in Food Processing (Novalin)
3
SE 754.315 Specific and Emerging Topics in Food Microbiology (Domig)
3
SE 754.326 National and International Food Safety Authorities and Agencies (Grossgut)
3
5 Food Traceability and Advanced Food Microbiology – 3 ECTS
Type LV- Nr. Title ECTS
LX 754.333 Molecular Epidemiology of Food-Borne Pathogens (Smole)
3
LX 754.334 2020: Biomarkers in Food Characterisation (Raspor)
3
LX 771.319 Determination of Provenance and Authenticity of Food and Food Products by Modern Analytical Methods (Prohaska)
3
(carried out at BOKU)
Module B2
• In winter semester
• All lectures at SCIENCE, Denmark
• 4 courses, 7.5 ECTS each
Module B2
• Example courses
Module B2 - SCIENCE
• LLEK10219U - Control of Food Borne Microorganisms
http://kurser.ku.dk/course/llek10219u
• SLEK16001U - Advanced course in Microbiological Food Safety
http://kurser.ku.dk/course/slek16001u
• LLEK10263U - Nutrition Related Diseases
http://kurser.ku.dk/course/llek10263u
• NFOK15011U - Food Quality Management and Control
http://kurser.ku.dk/course/nfok15011u
• NFOK14019U - Microbiology of Fermented Food and Beverages
http://kurser.ku.dk/course/nfok14019u
Copenhagen • sports: https://www.usg.dk/home/
• International office: exchange@science.ku.dk
http://studies.ku.dk/exchange/contact
• Help desk: international@science.ku.dk
Module B3
• In winter and summer semester
• All lectures at WUR, The Netherlands
• 5 courses, 6 ECTS each
• Example courses:
Module B3 - WUR
SEPT - JAN • FQD-20306 - Food Quality Management
https://ssc.wur.nl/Handbook/Course/FQD-20306
• FCH-21806 - Food Related Allergies and Intolerances https://ssc.wur.nl/Handbook/Course/FCH-21806
• FHM-22306 - Advanced Food Microbiology https://ssc.wur.nl/Handbook/Course/FHM-22306
• FQD-22306 - Food Quality Analysis and Judgement https://ssc.wur.nl/Handbook/2017/Course/FQD-22306
• LAW-30806 - Food Law https://ssc.wur.nl/Handbook/Course/LAW-30806
Module B3
Module B3 - WUR
SEPT - JAN • LAW-32806 - Food Law, Management and Economics
https://ssc.wur.nl/Handbook/Course/LAW-32806
• LAW-32306 - Intellectual Property Rights https://ssc.wur.nl/Handbook/Course/LAW-32306
• ORL-31806 - Food Logistics Management https://ssc.wur.nl/Handbook/Course/ORL-31806
• BEC-31806 - Risk Management in Food Supply Chains https://ssc.wur.nl/Handbook/Course/BEC-31806
• FQD-35806 - Food Quality Management Research Principles 1 https://ssc.wur.nl/Handbook/2017/Course/FQD-35806
• MST-24806 - Supply Chain Management https://ssc.wur.nl/Handbook/Course/MST-24806
• FQD-31306 - Predicting Food Quality https://ssc.wur.nl/Handbook/Course/FQD-31306
Module B3
Module B3 - WUR
FEB - JULY • FHM-61312 - Food Safety Management (12 ECTS)
https://ssc.wur.nl/Handbook/Course/FHM-61312
• TOX-30306 - Food Toxicology https://ssc.wur.nl/Handbook/Course/TOX-30306
• FHM-30306 - Food Safety Risk Assessment https://ssc.wur.nl/Handbook/Course/FHM-30306
• BEC-21306 - Food Safety Economics https://ssc.wur.nl/Handbook/Course/BEC-21306
• FCH-31806 - Advanced Biochemical Analysis of Foods https://ssc.wur.nl/Handbook/Course/FCH-31806
Module B3
Module B3 - WUR
FEB - JULY • LAW-31806 - Global Economic (Trade) Law and Risk Regulation
https://ssc.wur.nl/Handbook/Course/LAW-31806
• FQD-35906 - Food Quality Management Research Principles 2 https://ssc.wur.nl/Handbook/2017/Course/FQD-35906
• FQD-36306 - Food Fraud and Mitigation https://ssc.wur.nl/Handbook/2017/Course/FQD-36306
W U R | G e n e r a l I n f o r m a t i o n • founded 1876
• 10.000 students & 6.500 staff members from 100 countries
W U R | H o u s i n g
• can be difficult ...
• normally no support by university
private market (kamernet.nl, housingdeskwageningen.nl)
• costs: according to “demand & supply” ...
• solutions: start early enough to get overview;
don’t get discouraged by (numerous) rejections;
S t r u c t u r e o f t h e a c a d e m i c y e a r
• 2 courses per period (MO / AF)
• mostly 6 ECTS credits each
• lectures [& practical & coursework]
• exam duration: mostly 3 hours
Student’s life in Wageningen - social
in mid-august
• 5 days of introduction (University, Wageningen, Dutch habits), networking and party
• recommended!
• www.aidwageningen.nl/
s o c i a l
• Sports Centre de Bongerd ≈ USI
• Student Sport Associations (e.g. Rowing Club)
• meet for cooking (very popular)
• join activities (theme nights, dinners,
excursions, ...)
Module B4
• In summer semester
• All lectures at UHOH, Germany
• 4 courses, 7,5 ECTS each
• Example courses:
Module B4 – UHOH
• 1403-450 - Food Biofunctionality and Food Law - http://bit.ly/2wpE72q
• 1405-400 - Nutrigenomics - http://bit.ly/2vmhn3u
• 1501-410 - Identification and Characterization of Foodborne Microorganisms - http://bit.ly/2vfnLet
• 1403-450 - Food Biofunctionality and Food Law - http://bit.ly/2wpE72q
• 2202-400 - Pathogens, Parasites and their Hosts, Ecology, Molecular Interactions and Evolution - http://bit.ly/2hFr8Xb
Module B4
Module B4 – UHOH
• 4201-410 – Agricultural and Food Policy – http://bit.ly/2ustRFx
• 5206-510 – Consumer Policy – http://bit.ly/2urWv9G
• 4902-420 – International Food and Agricultural Trade – http://bit.ly/2vpcwhZ
• 4403-550 – Post-Harvest Technology of Food and Bio-Based Products – http://bit.ly/2vHxhb5
• 2502-430 – Cellular Microbiology – http://bit.ly/2uIHqjo
• 3603-420 – Crop Protection in Organic Farming – http://bit.ly/2vQrorI
• 4202-460 – Markets and Marketing of Quality Food – http://bit.ly/2hMki2d
• 3405-460 – Processing and Quality of Organic Food – http://bit.ly/2us6gsB
Hohenheim | Studies
Hohenheim | Studies
https://iso.uni-hohenheim.de/74432?&L=1
Hohenheim | Get a buddy!
Hohenheim | Campus
https://www.uni-hohenheim.de/uploads/media/uniplanCD_campusplan_geb_nr_05_01.pdf
Hohenheim | Housing
http://www.my-stuwe.de/cms/front_content.php?client=1&changelang=1&idcatart=306&idcat=92
http://www.my-stuwe.de/cms/front_content.php?idart=230
Module B6
• In winter semester
• All lectures at CULS, CZ
• Example courses:
Module B6 – CULS
• AIA15E - Agricultural Water Management (6 ECTS) - http://bit.ly/2vMt4T8
• APA21E - Soil Conservation and Protection (6 ECTS) - http://bit.ly/2uFqk5R
• AOA30E - Diseases of Crops of Temperate Climate (5 ECTS) - http://bit.ly/2vlNfoO
• AEA22E - Aquaculture (5 ECTS) - http://bit.ly/2fswzZ3
• AGA47E - Experimental Design and Statistics (5 ECTS) - http://bit.ly/2fsoYcX
• ADA21E - Poultry Management (5 ECTS) - http://bit.ly/2hJeKW2
• AQA27E - Milk and Dairy Products Quality and Processing (6 ECTS) http://bit.ly/2uoqSO1
• AVX01E - Management of Reproduction in Livestock (6 ECTS) - http://bit.ly/2vMxc5C
• ARA46E - Crop Management Systems (6 ECTS) - http://bit.ly/2uF50gO
• AEA20E - Parasitology (6 ECTS) - http://bit.ly/2vlAdYB
Module B6
Module B6 – CULS
• ARA46E - Crop Management Systems (6 ECTS) - http://bit.ly/2uF50gO
• AEA20E - Parasitology (6 ECTS) - http://bit.ly/2vlAdYB
• AQA28E - Sensory Analysis of Agricultural Products (5 ECTS) - http://bit.ly/2unOI0y
Master thesis
• in winter- or summer semester of the 2nd year
• Possible at all SIFC-Partner Universities
• Main supervisor from BOKU
• Practical work + written thesis
• Duration: 6 months
Possible topics
• Food Chemistry/Microbiology
• Food Quality Assurance /Management
• Food Legislation
• International Food Safety Management
• …
Students
Application
Bachelor Food and Biotechnology
Food Science and
Technology
Safety in the Food Chain
Bio- technology
Doktor der Boden-
kultur
Individual evaluation of graduates of other Bachelor degrees: they must have fundamental knowledge in the fields of
• Chemistry,
• Biology/biochemistry/microbiology/genetics,
• Process technology,
• Mathematics/statistics/physics,
• Management & law and
• Food technology
learning outcomes are defined in the curriculum
Application
Application
• studabt@boku.ac.at
• LBT Bachelor degree from BOKU or similar degree of another university (max 30 ECTS can be made up in parallel)
• Sufficient English
– BOKU language course (at least level English III)
– Cambridge certificate of Advanced English
– IELTS – test (results 6.0 or better)
– Completion of a study programme that was entirely taught in English or
– TOEFL-test (560 paper based; 82 internet based)
• Food safety management
• Product development
• Food research
• Food legislation
Field of Activities
• Food industry
• Food trade
• Research institutions
• Public institutions
• National and international Organisations
Possible employers
Alumni
Own
business
Lab
Manager
Internship
PhD
Food Safety
Assessment
Own
business
Trainee
Program
Manager
Thank you for your attention!
Questions? Facebook page: https://www.facebook.com/pg/SafetyInTheFoodChain/posts/?ref=page_internal
CONTACTS: Bettina.Kienzl@boku.ac.at, Janine.Jeroucic@boku.ac.at
Gerhard Schleining (Programme Coordinator) Gerhard.Schleining@boku.ac.at
Matthias Schreiner (Deputy Programme Coordinator) Matthias.Schreiner@boku.ac.at
Ulrike Piringer (Mobility) erasmus@boku.ac.at
Stefanie Moser (Admission) studienservices@boku.ac.at
Recommended