Our institute teaches food hygiene, dairy hygiene and meat hygiene:

• The learning objectives of food hygiene include acquiring a sound knowledge of food technology, monitoring, law and microbiology. In the examination, students should be able to assess the marketability of a food.

• The learning objectives of the dairy hygiene include gaining a basic knowledge of the composition and properties of milk and milk products and the associated microbiological, chemical and physical risks. The aim is also to assess the marketability of milk products.

• The learning objectives of the course meat hygiene include the basics of meat production and processing and hygiene monitoring in meat production and processing. At the end of the lectures, students should be able to demonstrate an official meat inspection and evaluate a carcass with regard to its fitness for human consumption as part of the examination.

The three courses are divided into lectures and practical exercises. Further information and teaching material on the current courses and lectures can be found in Blackboard.