{"id":10000217,"date":"2018-12-19T10:00:19","date_gmt":"2018-12-19T09:00:19","guid":{"rendered":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/?page_id=217"},"modified":"2026-03-06T11:34:12","modified_gmt":"2026-03-06T10:34:12","slug":"curriculum","status":"publish","type":"page","link":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/my-studies\/curriculum\/","title":{"rendered":"Curriculum"},"content":{"rendered":"
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Study periods and organisation of part-time studies<\/h3>\n

In the part-time Master’s programme in Food: Product and Process Development, you will continue to work at your company while maintaining close ties with FH JOANNEUM. This is made possible by a work-friendly schedule that is optimally tailored to working professionals.<\/p>\n

Each semester, there are a maximum of two weeks of continuous classroom teaching at the university. The remaining courses take place on Fridays and Saturdays and alternate between classroom and online teaching. There are no courses during the holidays, allowing you to easily combine your studies, career and leisure time.
\nFrom Monday to Thursday, you can continue working at your company, thereby remaining continuously involved in operational processes and avoiding any gaps in your career. At the same time, you benefit from close contact with the university and can apply the knowledge you gain from your studies directly in practice.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n

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Current Curriculum<\/h2>\n <\/div>\n
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\n 1. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Business management |\n Lecture\n (VO)\n | Coursecode:\n M240853110<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Business and personnel management<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Business management\n\u2022 Definitions of terms including strategy, crisis\n\u2022 Organizational forms\n\u2022 Structural and operational organization\n\u2022 Presentation of processes, process and project management\n\u2022 Significance of current discussions from I4.0 to I5.0\n\u2022Personnel management\n\u2022 Leadership, models and their implementation, derived from the organizational forms\n\u2022 Rights, duties and roles in business management\n\u2022 Employee life cycle\n\u2022 Remuneration and bonuses, HR key figures\n\u2022 Personnel development and corporate culture\n\u2022 Occupational safety and health\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Business management |\n Lecture\n (VO)\n | Coursecode:\n M240853109<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Product controlling<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u00b7 Basic business management understanding (budgeting, cost types, etc.)\n\u00b7 Differentiation between product and production controlling\n\u00b7 Embedding product controlling in production management\n\u00b7 Evaluation of key figures in product management\n\u00b7 Identification of possible funding opportunities for innovative products\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food science and technology |\n Lecture\/Practical\n (IL)\n | Coursecode:\n M240853101<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food science and technology<\/h5>\n
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5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Review of the essential basics in food chemistry, process engineering and microbiology\n\u2022 Imparting interdisciplinary understanding through concrete product and process-relevant questions\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Internship support |\n Seminar\n (SE)\n | Coursecode:\n M240853111<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Support for company projects<\/h5>\n
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5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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0.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Coordination with the company on topics and questions for the company projects\n\u2022 Ensuring the content-related link between company projects and teaching content\n\u2022 Support in the search for companies for students without a training company\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Physiology |\n Lecture\n (VO)\n | Coursecode:\n M240853107<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Nutritional physiology<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Fats, proteins, carbohydrates, micronutrients and their physiological properties\n\u2022 Characterization of the functionalities in nutrition, with particular consideration of health-relevant aspects (e.g. obesity) and the nutrition of sensitive target groups (e.g. small children\n\u2022 State of research into possibilities for health care through targeted nutrition and the support of healing processes\n\u2022 Introduction to food toxicology\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Physiology |\n Lecture\n (VO)\n | Coursecode:\n M240853108<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Techno-functional ingredients<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Definition of terms and introduction to techno-functional ingredients and their application in food production\n\u2022 Techno-functional properties of various food ingredients and selected food additives (e.g.: flavors in food production including extraction methods, specific areas of application, natural flavor genesis in the product\/raw materials)\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n food chemistry and microbiology |\n Lab practical\n (LU)\n | Coursecode:\n M240853106<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Laboratory exercises in food chemistry and microbiology<\/h5>\n
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1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Teaching in-depth practical methods from the field of food chemistry and microbiology\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n food chemistry and microbiology |\n Lecture\n (VO)\n | Coursecode:\n M240853105<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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food chemistry and microbiology<\/h5>\n
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4.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Imparting in-depth knowledge of food chemistry and food microbiology and their significance in the context of the food production process\n\u2022 Food chemistry and microbiology topics and their scientific backgrounds are dealt with using specific application cases\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n food technology |\n Lecture\n (VO)\n | Coursecode:\n M240853103<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food biotechnology<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Imparting in-depth knowledge of food biotechnology\n\u2022 Biotechnological processes for raw material preparation and food processing\n\u2022 Food biotechnology topics and their scientific backgrounds are dealt with using specific application cases.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n food technology |\n Lab practical\n (LU)\n | Coursecode:\n M240853104<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Laboratory exercise in food processing engineering<\/h5>\n
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1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Practical application of selected food processing processes\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n food technology |\n Lecture\n (VO)\n | Coursecode:\n M240853102<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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food processing engineering<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Imparting in-depth knowledge of food processing engineering\n\u2022 Influence of process parameters on product quality\n\u2022 Food processing engineering topics and their scientific backgrounds are dealt with using specific application cases\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
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\n 2. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Company project 1 |\n Practical\n (PR)\n | Coursecode:\n M240853207<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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2nd semester<\/h5>\n
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8.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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0.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 The company project comprises a minimum of 200 hours and deals with a specific and comprehensive issue from the company environment.\n\u2022 The topic is found in close cooperation with companies, students and university supervisors.\n\u2022 The skills acquired in the various courses are put into practice as part of the company project.\n\u2022 Literature research, project planning, project implementation in the company, coordination meetings and presentations with companies and university supervisors, in-depth study of scientific work and writing as well as presentation techniques\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Company project 1 |\n Seminar\n (SE)\n | Coursecode:\n M240853208<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Support for company project 1<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 The accompanying seminar provides support in selecting, planning, documenting and implementing the content that is of primary interest to the individual study goal (career planning + operational focus).\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Hygienic design |\n Lecture\/Practical\n (IL)\n | Coursecode:\n M240853203<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Hygienic design and process technology<\/h5>\n
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5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022Introduction, basic concepts and forms of representation of hygienic design in the plant and process technology with particular reference to food processing\n\u2022Typical plant-related sources of danger (e.g. microbiological contamination, carryover, potential entry of operating materials or abrasion of plant components, temperature behavior), their causes and strategies for avoiding or eliminating them\n\u2022Selected examples of successful technologies and concepts\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Instrumental analysis and applied sensory science |\n Lecture\n (VO)\n | Coursecode:\n M240853201<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Instrumental analysis and applied sensory analysis<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Analytical sensory analysis in theory and practice,\n\u2022 Relevance of analytical sensory analysis in product development and quality management\n\u2022 Practical work with a sensory panel in the company,\n\u2022 Selected analytical methods and test procedures and examiner training according to DIN standards and evaluation,\n\u2022 GC and HPLC for advanced students,\n\u2022 PCR basics\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Instrumental analysis and applied sensory science |\n Lab practical\n (LU)\n | Coursecode:\n M240853202<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Laboratory exercises Instrumental analysis and applied sensory analysis<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 essential parameters of HPLC and GC, influence of column parameters on the analytical separation problem\n\u2022 PCR\n\u2022 analytical sensory analysis\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Integrated quality management |\n Lecture\/Practical\n (IL)\n | Coursecode:\n M240853206<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Integrated quality management<\/h5>\n
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5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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4.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Introduction to management systems, norms, standards. The basics of a food safety system are developed based on the requirements of common norms and standards such as the ISO 9000 and ISO 10000 families (especially ISO 9001 requirements).\n\u2022 Methods of process and risk management, techniques in quality management for controlling documented information. Approaches for improvement programs \n\u2022 Practical tasks for implementation in companies\n\u2022 Additional qualification can be acquired voluntarily (not part of the course): Exam preparation for quality system representative with a focus on food safety.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Preservation and packaging |\n Practical\n (UE)\n | Coursecode:\n M240853205<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Exercises innovations in preservation and packaging<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Practical application of innovative preservation methods for food on a laboratory scale and implementation of simple packaging concepts.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Preservation and packaging |\n Lecture\n (VO)\n | Coursecode:\n M240853204<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Innovations in preservation and packaging<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Methods and effects of different processes for preserving food\n\u2022 New, innovative methods in comparison.\n\u2022 Packaging technologies and materials and their effects on the shelf life and quality of the end product.\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
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\n 3. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Company project 2 |\n Practical\n (PR)\n | Coursecode:\n M240853307<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Company project 2<\/h5>\n
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8.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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0.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 The company project comprises a minimum of 200 hours and deals with a specific and comprehensive issue from the company environment.\n\u2022 The topic is found in close cooperation with companies, students and university supervisors\n\u2022 The skills acquired in the various courses are put into practice as part of the company project\n\u2022 Literature research, project planning, project implementation in the company, coordination meetings and presentations with companies and university supervisors, in-depth study of scientific work and writing as well as presentation techniques\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Company project 2 |\n Seminar\n (SE)\n | Coursecode:\n M240853308<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Support for company project 2<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n The accompanying seminar provides support in selecting, planning, documenting and implementing the content that is of primary interest to the individual study goal (career planning + operational focus).\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food law |\n Lecture\n (VO)\n | Coursecode:\n M240853303<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Basics of food law<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Overview of the Austrian and European legal system and the competent authorities in all issues relevant to the food system.\n\u2022 Basics of Austrian and European food law and their mutual relationships (e.g. placing on the market and labeling).\n\u2022 Current issues of food law and consequences of international trade agreements with direct practical relevance\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food law |\n Lecture\n (VO)\n | Coursecode:\n M240853304<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Legal compliance management<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Introduction to legal compliance and typical elements for food production companies (e.g. questions of liability in the context of product safety, environmental law or employee and health protection)\n\u2022 Operational implementation in the context of ongoing controls, audits and company audits (preparation, implementation) as well as implementation of training measures and awareness raising\n\u2022 Design of cooperation with external bodies and consultants\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Integrated product and process development |\n Lecture\n (VO)\n | Coursecode:\n M240853306<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Innovation and management<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Processes of innovation management and R&D in food-producing companies and related research institutes.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Integrated product and process development |\n Lecture\/Practical\n (IL)\n | Coursecode:\n M240853305<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Product and process development<\/h5>\n
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8.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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6.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Using specific questions of product and process development from companies, research projects or comparable initiatives, students are taught the procedure of targeted, applied research and development in product and process development.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Market analysis and consumer research |\n Lecture\n (VO)\n | Coursecode:\n M240853302<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food system trends<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Trends and megatrends and their impact on markets in the food system\n\u2022 Analysis and interpretation of development trends\n\u2022 Preparation of a trend analysis in an innovation and product development process\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Market analysis and consumer research |\n Lecture\n (VO)\n | Coursecode:\n M240853301<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Market analysis and consumer research<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Contents, methods and implementation of a market analysis\n\u2022 Customer requirements, purchasing and communication processes\n\u2022 Development trends in the food system and their impact on products and markets\n\u2022 Interpretations and derivations of the market analysis\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
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\n 4. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Master's thesis |\n Master's Thesis\n (MA)\n | Coursecode:\n M240853404<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Master's thesis<\/h5>\n
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20.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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0.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u00b7 Finding and specifying a topic\n\u00b7 Research planning, documentation and evaluation\n\u00b7 Scientific research\n\u00b7 Practical implementation\n\u00b7 Writing a thesis\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Seminar Master thesis and Master examination |\n Modul\/Final Examination\n (FA)\n | Coursecode:\n M240853403<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Master's examination<\/h5>\n
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1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Presentation and defense of the master’s thesis as part of the master’s examination, in which links between the work and central teaching content of the degree program are also tested.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Seminar Master thesis and Master examination |\n Seminar\n (SE)\n | Coursecode:\n M240853402<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Master's thesis seminar<\/h5>\n
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4.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Finding a topic together with the company\n\u2022 The procedure, content, research questions and requirements for a master’s thesis and a master’s examination\n\u2022 Visualizing the topic (e.g. TOC graphic) and summary of the planned master’s thesis\n\u2022 Description and discussion of different scientific methods for preparing a master’s thesis\n\u2022 Presentation and defense of interim and final results\n\u2022 Organizational process of a master’s examination\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Smart Food Factory |\n Lecture\/Practical\n (IL)\n | Coursecode:\n M240853401<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Smart Food Factory and digitization<\/h5>\n
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5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
4.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Introduction, basic concepts of the topic complex in the context of the current state of technology and digitization and its application to food production\n\u2022 Basic concepts, methods and use cases of typical electronic and mechanical components, digitization and networking in production and various production units\n\u2022 New elements of digitization in the context of new technologies and AI-based assistance systems\n\u2022 Use of innovative technologies and services to set up and support production\n\u2022 Laboratory and technical exercises via the Smart Food Factory and excursion for practical in-depth study\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n \n <\/div>\n <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

To make your education as wide-ranging and practice-oriented as possible, the course content is divided into modules of different subject areas. Here you can find an overview of all modules and the associated courses.<\/p>\n","protected":false},"author":11,"featured_media":0,"parent":10000212,"menu_order":27,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/pages\/10000217"}],"collection":[{"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/comments?post=10000217"}],"version-history":[{"count":1,"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/pages\/10000217\/revisions"}],"predecessor-version":[{"id":10000530,"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/pages\/10000217\/revisions\/10000530"}],"up":[{"embeddable":true,"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/pages\/10000212"}],"wp:attachment":[{"href":"https:\/\/www.fh-joanneum.at\/lebensmittel-produkt-und-prozessentwicklung\/master\/en\/wp-json\/wp\/v2\/media?parent=10000217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}