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 (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 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

Copenhagen • Dormitories: 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

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 - studies

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

•grading system 10.0 > 5.5 > 1.0

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

• 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

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

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

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