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

LJU - University of Ljubljana, Slovenia

CULS - Czech University of Life Sciences Prague, Czech Republic

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

MODUL A BOKU

MODUL B4 UHOH

Master thesis MODUL B3 WUR

MODUL B2 LIFE

MODUL B1+B5 BOKU+LJU

MODUL B3 WUR Master thesis

MODUL B6 CULS

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 (Frhacker)

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 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

NFOK14023U - Hygiene and Sanitation

http://kurser.ku.dk/course/nfok14023u/2016-2017

LLEK10219U - Control of Food Borne Microorganisms

http://kurser.ku.dk/course/llek10219u/2017-2018

SLEK16001U - Advanced course in Microbiological Food Safety

http://kurser.ku.dk/course/slek16001u/2016-2017

LLEK10263U - Nutrition Related Diseases

http://kurser.ku.dk/course/llek10263u/2016-2017

NFOK15011U - Food Quality Management and Control

http://kurser.ku.dk/course/nfok15011u/2016-2017

NFOK14019U - Microbiology of Fermented Food and Beverages

http://kurser.ku.dk/course/nfok14019u/2016-2017

http://kurser.ku.dk/course/nfok14023u/2016-2017http://kurser.ku.dk/course/nfok14023u/2016-2017http://kurser.ku.dk/course/nfok14023u/2016-2017http://kurser.ku.dk/course/llek10219u/2017-2018http://kurser.ku.dk/course/llek10219u/2017-2018http://kurser.ku.dk/course/llek10219u/2017-2018http://kurser.ku.dk/course/slek16001u/2016-2017http://kurser.ku.dk/course/slek16001u/2016-2017http://kurser.ku.dk/course/slek16001u/2016-2017http://kurser.ku.dk/course/llek10263u/2016-2017http://kurser.ku.dk/course/llek10263u/2016-2017http://kurser.ku.dk/course/llek10263u/2016-2017http://kurser.ku.dk/course/nfok15011u/2016-2017http://kurser.ku.dk/course/nfok15011u/2016-2017http://kurser.ku.dk/course/nfok15011u/2016-2017http://kurser.ku.dk/course/nfok14019u/2016-2017http://kurser.ku.dk/course/nfok14019u/2016-2017http://kurser.ku.dk/course/nfok14019u/2016-2017

Copenhagen Dormitories: http://housingfoundation.ku.dk/

http://housingfoundation.ku.dk/http://housingfoundation.ku.dk/

Copenhagen sports: https://www.usg.dk/home/

International office: int-admission@adm.ku.adk

http://studies.ku.dk/exchange/contact

Help desk: international@science.ku.dk

https://www.usg.dk/home/mailto:int-admission@adm.ku.adkmailto:int-admission@adm.ku.adkmailto:int-admission@adm.ku.adkhttp://studies.ku.dk/exchange/contactmailto: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

https://ssc.wur.nl/Handbook/Course/FQD-20306https://ssc.wur.nl/Handbook/Course/FQD-20306https://ssc.wur.nl/Handbook/Course/FQD-20306https://ssc.wur.nl/Handbook/Course/FCH-21806https://ssc.wur.nl/Handbook/Course/FCH-21806https://ssc.wur.nl/Handbook/Course/FCH-21806https://ssc.wur.nl/Handbook/Course/FHM-22306https://ssc.wur.nl/Handbook/Course/FHM-22306https://ssc.wur.nl/Handbook/Course/FHM-22306https://ssc.wur.nl/Handbook/2017/Course/FQD-22306https://ssc.wur.nl/Handbook/2017/Course/FQD-22306https://ssc.wur.nl/Handbook/2017/Course/FQD-22306https://ssc.wur.nl/Handbook/Course/LAW-30806https://ssc.wur.nl/Handbook/Course/LAW-30806https://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

https://ssc.wur.nl/Handbook/Course/LAW-32806https://ssc.wur.nl/Handbook/Course/LAW-32806https://ssc.wur.nl/Handbook/Course/LAW-32806https://ssc.wur.nl/Handbook/Course/LAW-32306https://ssc.wur.nl/Handbook/Course/LAW-32306https://ssc.wur.nl/Handbook/Course/LAW-32306https://ssc.wur.nl/Handbook/Course/ORL-31806https://ssc.wur.nl/Handbook/Course/ORL-31806https://ssc.wur.nl/Handbook/Course/ORL-31806https://ssc.wur.nl/Handbook/Course/BEC-31806https://ssc.wur.nl/Handbook/Course/BEC-31806https://ssc.wur.nl/Handbook/Course/BEC-31806https://ssc.wur.nl/Handbook/2017/Course/FQD-35806https://ssc.wur.nl/Handbook/2017/Course/FQD-35806https://ssc.wur.nl/Handbook/2017/Course/FQD-35806https://ssc.wur.nl/Handbook/Course/MST-24806https://ssc.wur.nl/Handbook/Course/MST-24806https://ssc.wur.nl/Handbook/Course/MST-24806https://ssc.wur.nl/Handbook/Course/FQD-31306https://ssc.wur.nl/Handbook/Course/FQD-31306https://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

https://ssc.wur.nl/Handbook/Course/FHM-61312https://ssc.wur.nl/Handbook/Course/FHM-61312https://ssc.wur.nl/Handbook/Course/FHM-61312https://ssc.wur.nl/Handbook/Course/TOX-30306https://ssc.wur.nl/Handbook/Course/TOX-30306https://ssc.wur.nl/Handbook/Course/TOX-30306https://ssc.wur.nl/Handbook/Course/FHM-30306https://ssc.wur.nl/Handbook/Course/FHM-30306https://ssc.wur.nl/Handbook/Course/FHM-30306https://ssc.wur.nl/Handbook/Course/BEC-21306https://ssc.wur.nl/Handbook/Course/BEC-21306https://ssc.wur.nl/Handbook/Course/BEC-21306https://ssc.wur.nl/Handbook/Course/FCH-31806https://ssc.wur.nl/Handbook/Course/FCH-31806https://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

https://ssc.wur.nl/Handbook/Course/LAW-31806https://ssc.wur.nl/Handbook/Course/LAW-31806https://ssc.wur.nl/Handbook/Course/LAW-31806https://ssc.wur.nl/Handbook/2017/Course/FQD-35906https://ssc.wur.nl/Handbook/2017/Course/FQD-35906https://ssc.wur.nl/Handbook/2017/Course/FQD-35906https://ssc.wur.nl/Handbook/2017/Course/FQD-36306https://ssc.wur.nl/Handbook/2017/Course/FQD-36306https://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;

dont 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

Students life in Wageningen - studies

final grade (%) 50/50, 60/40, 60/20/20

grading system 10.0 > 5.5 > 1.0

Students 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

1401-530 - Global Nutrition - http://bit.ly/2vKIsjO

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

1401-490 - Food Security - http://bit.ly/2vArtQH

2202-400 - Pathogens, Parasites and their Hosts, Ecology, Molecular Interactions and Evolution - http://bit.ly/2hFr8Xb

http://bit.ly/2vKIsjOhttp://bit.ly/2wpE72qhttp://bit.ly/2vmhn3uhttp://bit.ly/2vfnLethttp://bit.ly/2wpE72qhttp://bit.ly/2vArtQHhttp://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

3603-490 Biological Pest Control http://bit.ly/2urU2fl

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

http://bit.ly/2ustRFxhttp://bit.ly/2urWv9Ghttp://bit.ly/2vpcwhZhttp://bit.ly/2vHxhb5http://bit.ly/2uIHqjohttp://bit.ly/2urU2flhttp://bit.ly/2vQrorIhttp://bit.ly/2hMki2dhttp://bit.ly/2us6gsB

Hohenheim | Studies

Hohenheim | Studies

https://iso.uni-hohenheim.de/74432?&L=1

Hohenheim | Get a buddy!

https://iso.uni-hohenheim.de/74432?&L=1https://iso.uni-hohenheim.de/74432?&L=1https://iso.uni-hohenheim.de/74432?&L=1

Hohenheim | Campus

https://www.uni-hohenheim.de/uploads/media/uniplanCD_campusplan_geb_nr_05_01.pdf

https://www.uni-hohenheim.de/uploads/media/uniplanCD_campusplan_geb_nr_05_01.pdfhttps://www.uni-hohenheim.de/uploads/media/uniplanCD_campusplan_geb_nr_05_01.pdfhttps://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

http://www.my-stuwe.de/cms/front_content.php?client=1&changelang=1&idcatart=306&idcat=92http://www.my-stuwe.de/cms/front_content.php?client=1&changelang=1&idcatart=306&idcat=92http://www.my-stuwe.de/cms/front_content.php?client=1&changelang=1&idcatart=306&idcat=92http://www.my-stuwe.de/cms/front_content.php?idart=230http://www.my-stuwe.de/cms/front_content.php?idart=230http://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

http://bit.ly/2vMt4T8http://bit.ly/2uFqk5Rhttp://bit.ly/2vlNfoOhttp://bit.ly/2fswzZ3http://bit.ly/2fsoYcXhttp://bit.ly/2hJeKW2http://bit.ly/2uoqSO1http://bit.ly/2vMxc5Chttp://bit.ly/2uF50gOhttp://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

http://bit.ly/2uF50gOhttp://bit.ly/2vlAdYBhttp://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)

mailto:Stefanie.Moser@boku.ac.atmailto:Stefanie.Moser@boku.ac.at

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

www.safetyinthefoodchain.com

http://www.safetyinthefoodchain.com/

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

https://www.facebook.com/pg/SafetyInTheFoodChain/posts/?ref=page_internal