Studierende bearbeiten in Projektteams Fragestellungen von Praxispartner:innen aus dem Agro-Food Bereich. Sie entwickeln wissenschaftlich fundierte, praxistaugliche Lösungsvorschläge und wenden dabei ihre im Studium sowie im Rahmen der Lehrveranstaltung erworbenen fachspezifischen, methodenspezifischen, sozialen und persönlichen Kompetenzen an.

Teaching of basic experimental knowledge for detection and identification of relevant microorganisms in food. Various practical experiments were accompanied by theoretic introductions to the different topics. The students become acquainted with state-of-the-art methods with main focus on modern molecular techniques for the rapid detection of food borne pathogens.

Teaching of basic experimental knowledge for detection and identification of relevant micro-organisms in food. Various practical experiments were accompanied by theoretic introductions to the different topics. The students become acquainted with state-of-the-art methods with main focus on modern molecular techniques for the rapid detection of food borne pathogens.

Teaching of basic experimental knowledge for detection and identification of microorganisms in food. Practical experiments were accompanied by theoretical introductions. Students become acquainted with classical and state-of-the-art molecular techniques for the rapid detection of food borne pathogens and experiments in dependence on current research topics of the Laboratory of Food Microbiology.

The lecture deals with basic (sometimes advanced) methods for detection and differentiation of (not only food-borne) microorganisms; production of foods by microbial fermentation; different approaches for the preservation of foods; and a short overview on food legals aspects and hygiene measures.

Teaching of basic knowledge in microbiology with main focus on Microbial Cell Structure and Function, Molecular Genetics, Microbial Growth, Metabolic Diversity, Phylogeny and Taxonomy, Prokaryotic Diversity, Human-Microbe Interactions, Biotechnology.

Teaching of basic knowledge in microbiology with main focus on the topics: Prokaryotic Diversity, Microbial Cell Structure and Function, Molecular Genetics, Microbial Growth, Metabolic Diversity, Phylogeny and Taxonomy, as well as applied aspects of Biotechnology and the Interaction of Humans and Microbes.

The course offers detailed information on selected foodborne pathogens and toxin producing organisms; the focus lies on relevant molecular biological aspects of pathogenicity and virulence, as well as on the occurrence and survival of these organisms in foods.

Microscopical, immunological, molecular and culture assays for diagnosis of pathogens of medical or veterinary importance, interpretation of diagnostic results, molecular investigations on structural and functional features of microorganisms and their interactions with their hosts or the environment.