ERASMUS NETWORK [Biotechnology][1] - Digi-Five

driftpumpkincenterBiotechnology

Feb 12, 2013 (4 years and 5 months ago)

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ERASMUS NETWORK [Food Science, Technology and Nutrition]



Name of the institution:

BOKU University of Natural Resources and Applied Life
Sciences Vienna

Name of the master degree:


Food Science and Technology, Safety in Food Chain
(International Master P
rogramme)

Contact person:

Dietmar HALTRICH (dietmar.haltrich@boku.ac.at)

Main courses/subjects per semester available for exchange students

(max. 10 courses with link to webpage for more information)


1.
Wine Technology (Enology)
-

S
(
https://online.boku
.ac.at/BOKUonline/lv.detail?clvnr=249868&cperson_nr=&sprache=2
)

2.
Principles of Cereal Technology
-

W
(
https://online.boku.ac.at/BOKUonline/lv.detail?clvnr=249881&cperson_nr=&sprache=2
)

3.
Food Biotechnology


W+S
(
https://online.boku.ac.at/BOKUonline/lv.
detail?clvnr=249889&cperson_nr=&sprache=2
)

4.
Molecular Biological Methods in Food Analysis


S
(
https://online.boku.ac.at/BOKUonline/lv.detail?clvnr=251413&cperson_nr=&sprache=2
)

5.
Reference Materials and Methods Validation in Food Safety Assurance
-

S
(
h
ttps://online.boku.ac.at/BOKUonline/lv.detail?clvnr=249941&cperson_nr=&sprache=2
)

6.
Validation of Cleaning Processes and Hygienic Design


S
(
https://online.boku.ac.at/BOKUonline/lv.detail?clvnr=249944&cperson_nr=&sprache=2
)

7.
Analysis of Bio
-
Hazards in
Foods
-

S
(
https://online.boku.ac.at/BOKUonline/lv.detail?clvnr=251454&cperson_nr=&sprache=2
)

8.
Molecular Epidemiology of Food
-
Borne Pathogens


S
(
https://online.boku.ac.at/BOKUonline/lv.detail?clvnr=250254&cperson_nr=&sprache=2
)

9.
Human nutrition


W
(
https://online.boku.ac.at/BOKUonline/lv.detail?clvnr=249841&cperson_nr=&sprache=2
)


Main research lines within the master degree

(list of professors with max. 3 research lines/research topics per professor)


Prof. Emmerich BERGHOFER (Division of Food Tech
ology)

1.

Development of products from under
-
utilised cereals and grains

2.
High
-
pressure applications in food

3.

Technologies of carbohydrates, especially polysaccharides (starch,


-
gluans)


Prof. Dietmar HALTRICH (Division of Food Biotechnology)

1.
Appl
ication of enzymes for food
-
related products (mainly carbohydrates)

2.
Enzymes from lactic acid bacteria, LAB as cell factories

3.
Reaction engineering of enzyme applications


Prof. Konrad DOMIG (Division of Food Microbiology)

1.
Lactic acid bacteria and b
ifidobacteria

2.
Microbiological safety criteria for food and humans

3.
Microbiology of foodstuff


Prof. Helmut MAYER (Division of Food Chemistry)

1.
Analytical tools for food authentication

2.
Adulteration control of food (milk, edible oils and fat)

3.
Id
entification of probiotic bacteria


Prof. Wolfgang KNEIFEL (Division of Food Quality Assurance)

1.
General food quality assurance and food safety

2.
Sensory and consumer sciences

3.
Food physics and rheology


Proposals for common activities (e.g. Intensiv
e Programme, Summer School, Phd workshop,
etc.)