Sustainable Food Management

Food science and primary production 19 ETCS, 6 semester hours | Lecture (VO) | Coursecode: B240763105

Language of instruction German

Food science 1

3.00

ECTS

2.00

SWS

• Product knowledge of animal-based foods • Mushroom-based foods and meat substitutes • Specific quality characteristics of selected animal foods (e.g.: protein and fat content) • Nutritional physiological basics

Food science and primary production 19 ETCS, 6 semester hours | Lecture (VO) | Coursecode: B240763109

Language of instruction German

Primary production 1

4.00

ECTS

2.00

SWS

• Anatomical basics of farm animals • Basics of farm animal physiology • Basics of animal breeding • Basics of animal nutrition • Livestock farming • Animal welfare and sustainability

Food science and primary production 19 ETCS, 6 semester hours | Lecture/Practical (IL) | Coursecode: B240763106

Language of instruction German

Sensors

2.00

ECTS

2.00

SWS

• Preferences • Sensory physiology • Sensory methods • Hedonics • Analytics (difference tests; relevant descriptive methods) • Professional structure and use of sensory analysis (sample coding, sample management, important requirements for the test environment and the examiners or test persons); Neutralization methods (use of single and multi-stage neutralization based on practical examples)

Natural sciences 1 10 ECTS | 7 semester hours | Lecture (VO) | Coursecode: B240763101

Language of instruction German

General chemistry

3.00

ECTS

2.00

SWS

• Atomic structure and periodic table of elements • Types of bonding (ionic, covalent and atomic bonding) • Material turnover in chemical reactions (stoichiometry: molar mass, concentration of solutions, dilution of solutions, calculations for the production of standard solutions, mole fraction) • Energy turnover in chemical reactions • pH value, acids and bases, simple pH titration

Natural sciences 1 10 ECTS | 7 semester hours | Practical (UE) | Coursecode: B240763102

Language of instruction German

General chemistry laboratory exercises

1.00

ECTS

1.00

SWS

• Safety instructions in the laboratory • Basic competencies and basic skills in the laboratory (e.g. weighing, volumes, dilutions, pH value measurement, solubility of salts, ignition residue, activity of water value, dry matter)

Natural sciences 1 10 ECTS | 7 semester hours | Lecture/Practical (IL) | Coursecode: B240763103

Language of instruction German

Mathematics

3.00

ECTS

2.00

SWS

• Systems of equations • Logarithmic and exponential functions • Differential and integral calculus, vectors

Natural sciences 1 10 ECTS | 7 semester hours | Lecture/Practical (IL) | Coursecode: B240763104

Language of instruction German

Physics

3.00

ECTS

2.00

SWS

• Sizes and units • Fundamentals of mechanics • Movements (Newton’s axioms etc.) • Work, energy, power, heat • Ideal and real gas laws • Characteristics of electromagnetic waves • Significance

Soft Skills 1 6 ECTS | 4 semester hours | Practical (UE) | Coursecode: B240763111

Language of instruction English

Professional English 1

2.00

ECTS

1.00

SWS

· Teaching subject-specific vocabulary · Analysis of subject-relevant texts · Discussions on relevant topics relating to the food system

Soft Skills 1 6 ECTS | 4 semester hours | Lecture (VO) | Coursecode: B240763112

Language of instruction German

Scientific work

2.00

ECTS

1.00

SWS

· Principles of scientific work · Formal and content-related criteria of a scientific work · Dealing with scientific sources and citation programs · Introduction to the FH JOANNEUM library and online databases · Structure of a scientific paper; formal specifications · Good scientific practice and scientific ethics

Soft Skills 1 6 ECTS | 4 semester hours | Lecture/Practical (IL) | Coursecode: B240763110

Language of instruction German

Team building and communication

2.00

ECTS

2.00

SWS

· Basics of communication and interaction · Communicative skills and working in teams · Group processes and team training · Team building

Sustainability 1 5 ECTS I 3 semester hours | Lecture (VO) | Coursecode: B240763107

Language of instruction German

Fundamentals of sustainability

3.00

ECTS

2.00

SWS

• Historical development of sustainability • Current approaches to sustainability in the context of the food system • Ecological challenges and their impact on the food system and food production • Introduction to basic sustainability indicators • Case studies from the food system • Labels and quality seals

Sustainability 1 5 ECTS I 3 semester hours | Practical (UE) | Coursecode: B240763108

Language of instruction German

Study project

2.00

ECTS

1.00

SWS

• Introductory discussion of topics relevant to the studies using selected food products • The life cycle of a food product • Research on sustainability-oriented issues • Interdisciplinarity of the food system • Carrying out a study project

Food law and agricultural policy 4 ECTS | 3 semester hours | Lecture (VO) | Coursecode: B240763208

Language of instruction German

Agricultural policy

1.00

ECTS

1.00

SWS

• Agricultural policy structures at national and international levels • Agricultural policy and its impact on various aspects of food production, food processing and food distribution

Food law and agricultural policy 4 ECTS | 3 semester hours | Lecture (VO) | Coursecode: B240763207

Language of instruction German

Food law and labeling

3.00

ECTS

2.00

SWS

• Applicable European and national regulations and guidelines for food • Codex Alimentarius Austriacus • Food labeling regulation

Food science and primary production 2 6 ECTS | 4 semester hours | Lecture/Practical (IL) | Coursecode: B240763205

Language of instruction German

Food science 2

3.00

ECTS

2.00

SWS

• Product knowledge of plant-based foods • Specific quality characteristics of selected foods (e.g.: sugar content) • Nutritional physiological basics

Food science and primary production 2 6 ECTS | 4 semester hours | Lecture (VO) | Coursecode: B240763206

Language of instruction English, German

Primary production 2

3.00

ECTS

2.00

SWS

• Introduction to the organizational forms of plant organisms • Functional plant anatomy and plant cell biology • Plant physiology (photosynthesis and Calvin cycle, Shikimat pathway) • Crop science • Soil science • Plant protection • Conventional and organic forms of farming (extensive and intensive) of agricultural crop production and their advantages and disadvantages in the context of sustainability

Natural sciences 2 12 ECTS | 10 semester hours | Lecture (VO) | Coursecode: B240763203

Language of instruction German

Food chemistry

5.00

ECTS

4.00

SWS

• Fundamentals of organic chemistry • Carbohydrates, fats and proteins • Water and fat soluble vitamins • Trace elements • Introduction to food toxicology • Additives • Water/ice in food • Aromas and flavors • Beverages • Luxury foods • Cereal and baked goods chemistry • Meat and sausage chemistry • Milk and cheese chemistry • Fruit and vegetable chemistry

Natural sciences 2 12 ECTS | 10 semester hours | Practical (UE) | Coursecode: B240763204

Language of instruction English, German

Food chemistry lab exercises

2.00

ECTS

2.00

SWS

• Laboratory exercises on fats/carbohydrates/proteins • Chromatographic separation of food-relevant substances • Extraction and titration procedures

Natural sciences 2 12 ECTS | 10 semester hours | Lecture (VO) | Coursecode: B240763201

Language of instruction German

Microbiology, biochemistry and hygiene

4.00

ECTS

3.00

SWS

• Basic metabolic pathways in the cell (e.g.: glycolysis, citrate cycle, nucleic acid synthesis) • Enzyme action, mechanisms of enzymatic catalysis, enzyme kinetics, activity determination • Cellular biochemistry (e.g. transport through membranes) • Development and importance of microbiology • Structure and function of prokaryotes • Growth and nutrition of microorganisms • Basic processes of microbial metabolism • Phylogeny and systematics of bacteria • Molds, viruses • Basics of hygiene

Natural sciences 2 12 ECTS | 10 semester hours | Practical (UE) | Coursecode: B240763202

Language of instruction German

Microbiology, biochemistry and hygiene laboratory exercises

1.00

ECTS

1.00

SWS

• Basic techniques of the microbiological laboratory (cultivation of microorganisms, microscopy, isolation of microorganisms from various samples, measuring of airborne germs, measuring of germs on a surface, interpretation of data, etc.) • Different metabolic cycles of microorganisms • Importance of microorganisms (and their metabolic cycles) in food production and food safety

Soft Skills 2 3 ECTS | 2 semester hours | Practical (UE) | Coursecode: B240763210

Language of instruction German

Presentations and career development

1.00

ECTS

1.00

SWS

· Basics of presentation techniques · Job application preparation and practice with job interviews

Soft Skills 2 3 ECTS | 2 semester hours | Practical (UE) | Coursecode: B240763209

Language of instruction German

Professional English 2

2.00

ECTS

1.00

SWS

· Read and analyze relevant scientific texts in English · Lead discussions on relevant topics relating to the food system and write texts

Work-term 1 5 ECTS | 1 semester hour | Practical (PR) | Coursecode: B240763211

Language of instruction German

Internship 1

5.00

ECTS

1.00

SWS

Teaching content is based on the applicable guidelines.

Applied statistics and business administration 8 ECTS | 7 semester hours | Lecture/Practical (IL) | Coursecode: B240763311

Language of instruction German

Applied statistics

5.00

ECTS

4.00

SWS

integrated course, 3 semester hour lecture, 1 semester hour practical exercises

Applied statistics and business administration 8 ECTS | 7 semester hours | Lecture (VO) | Coursecode: B240763308

Language of instruction German

Business administration

3.00

ECTS

3.00

SWS

• Providing a basic understanding of the goals and tasks of external and internal accounting • Basic knowledge of bookkeeping, accounting, cost accounting and financing • Operational performance indicators

Food analysis 5 ECTS | 4 semester hours | Lecture (VO) | Coursecode: B240763301

Language of instruction German

Food analysis

3.00

ECTS

2.00

SWS

• Fundamentals of analytical chemistry • Protein analysis • Fat analysis • Carbohydrate analysis • Titration • Thin layer chromatography (TLC) • UV-VIS spectroscopy • Determination of general parameters (moisture, water, density, dry matter…)

Food analysis 5 ECTS | 4 semester hours | Practical (UE) | Coursecode: B240763302

Language of instruction German

Food analysis laboratory exercises

2.00

ECTS

2.00

SWS

• Selected qualitative and quantitative analyses • Various analytical methods (e.g. basics of UV-VIS spectroscopy, manual and semi-automated titrations, determination of water activity values, dry mass determination)

Hygiene and quality management 4 ECTS | 4 semester hours | Lecture (VO) | Coursecode: B240763307

Language of instruction German

Food hygiene management

2.00

ECTS

2.00

SWS

• Operational and personnel hygiene: practical implementation • Structural requirements • Cleaning and desinfection • Pest control • HACCP according to Codex Alimentarius – methods and tools • Hazard analysis and assessment

Hygiene and quality management 4 ECTS | 4 semester hours | Lecture (VO) | Coursecode: B240763306

Language of instruction German

Quality management

2.00

ECTS

2.00

SWS

• Basics of management systems, system and process orientation • Creation, development of quality assurance and quality management, connections and effects • Development of associated standards and regulations • Most important goals and tasks of quality management • Principles of quality management and quality assurance according to currently applicable standards • Quality planning and test planning • Quality assurance tools, audits • Overview of preventive methods and their use • Documentation

Mechanical and thermal process engineering 8 ECTS | 6 semester hours | Lecture/Practical (IL) | Coursecode: B240763305

Language of instruction German

Fundamentals of plant planning

2.00

ECTS

2.00

SWS

• Design and selection of process engineering plants • Plant planning: specification sheet, scope statement, documentation • Plant engineering: planning, design and implementation • Project-related questions

Mechanical and thermal process engineering 8 ECTS | 6 semester hours | Lecture (VO) | Coursecode: B240763303

Language of instruction German

Mechanical and thermal process engineering

5.00

ECTS

3.00

SWS

• Process engineering and mathematical description of the basic operations: Separating, mixing, crushing, agglomerating. • In particular, for example: sedimentation, homogenization, cutting, grinding, classification, filtering, sieving, sifting, centrifugation • Scale-up of systems and processes • Thermodynamics in process engineering (heat exchangers, distillation, extraction, adsorption, cycle processes)

Mechanical and thermal process engineering 8 ECTS | 6 semester hours | Practical (UE) | Coursecode: B240763304

Language of instruction German

Mechanical and thermal process engineering laboratory exercises

1.00

ECTS

1.00

SWS

• Separating, mixing, crushing, agglomeration • In particular: sedimentation, homogenization, cutting, grinding, classification, filtering, sieving, sifting, centrifugation • Scaling-up • Transport processes (one-dimensional, stationary heat conduction, convective heat transfer, heat transfer, design of heat exchangers, introduction to mass transfer)

Sustainability 2 5 ECTS I 3 semester hours | Lecture/Practical (IL) | Coursecode: B240763310

Language of instruction German

Alternative food systems

2.00

ECTS

1.00

SWS

• Introduction to alternative food systems, viewed globally and regionally • Regionality in the food sector • Short food chains (food coops, solidarity agriculture, farmers markets,…) • Regional food procurement routes • Alternative food systems in practice

Sustainability 2 5 ECTS I 3 semester hours | Lecture/Practical (IL) | Coursecode: B240763309

Language of instruction German

Sustainability management and reporting

3.00

ECTS

2.00

SWS

• Current legal and social requirements (EU Green Deal, Farm to Fork Initiative, Circular Economy Action Plan, …) • Basics and regulations for sustainability and ESG (Environment, Social, Government) management (ISO 26000, Global Compact, EMAS, ISO 14001, …) • Greenhouse gas balance (Science Based Targets Initiative, Scope 1, Scope 2, Scope 3 emissions, …) • The most important steps for the sustainability report (procedure according to GRI Guidelines or CSRD Directive), European Sustainability Reporting Standards (ERSR) • Good practice examples

Food hygiene management 2 ECTS | 2 semester hours | Lecture (VO) | Coursecode: B240763406

Language of instruction German

Food hygiene management

2.00

ECTS

2.00

SWS

• International Food Standard, BRC, ISO 22000 • Measurement, analysis, improvement – integration into the existing management system.

Food logistics and supply chain management 5 ECTS | 3 semester hours | Lecture (VO) | Coursecode: B240763405

Language of instruction German

Food logistics and supply chain management

5.00

ECTS

3.00

SWS

• Introduction to the supply chain management system (SCM) and basic structures of food logistics • Aspects of sustainability and optimization options in SCM and food logistics

Food process engineering 8 ECTS | 5 semester hours | Lecture (VO) | Coursecode: B240763401

Language of instruction German

Food process engineering

4.00

ECTS

2.00

SWS

• Special food processing methods • Process technology fundamentals of food processing (e.g. milk processing technology, meat processing technology) • Special technologies and special features of beverage production

Food process engineering 8 ECTS | 5 semester hours | Practical (UE) | Coursecode: B240763402

Language of instruction German

Food process engineering laboratory exercises

1.00

ECTS

1.00

SWS

• Exercises on project-related questions • Special food processing methods • Milk processing technology, butcher processing technology • Special technologies and peculiarities of beverage production

Food process engineering 8 ECTS | 5 semester hours | Lecture/Practical (IL) | Coursecode: B240763403

Language of instruction German

Preservation and packaging

3.00

ECTS

2.00

SWS

• Preservation technologies • Packaging technologies • Practical application of preservation and packaging methods

Internship 2 10 ECTS | 1.5 semester hours | Practical (PR) | Coursecode: B240763408

Language of instruction German

Internship 2

9.00

ECTS

0.50

SWS

The content is based on the applicable guidelines.

Internship 2 10 ECTS | 1.5 semester hours | Lecture/Practical (IL) | Coursecode: B240763407

Language of instruction German

Project management

1.00

ECTS

1.00

SWS

• Basic principles of project management • Project management instruments • Project organization and controlling • Project management roles

Sustainability 3 5 ECTS I 5 semester hours | Lecture/Practical (IL) | Coursecode: B240763404

Language of instruction English, German

Sustainable energy management

5.00

ECTS

5.00

SWS

• Conventional energy systems for food production • Decarbonization concepts for food production • Renewable energies (solar energy, heat pump, biomass, biogas, geothermal energy, wind and hydropower) • Flow diagrams, energy and mass balances • Process management and evaluation • Identification of optimization measures

Automation and digitalization in the food sector 6 ECTS | 4 semester hours | Lecture/Practical (IL) | Coursecode: B240763501

Language of instruction German

Automation and digitalization in the food sector

3.00

ECTS

2.00

SWS

• Modern automation technologies in the food sector • Current developments and applications of digitalization in the agri-food sector • Practical application of modern digitalization and automation • Programming simple automation solutions in practice

Automation and digitalization in the food sector 6 ECTS | 4 semester hours | Lecture/Practical (IL) | Coursecode: B240763502

Language of instruction English, German

Production planning and ERP systems

3.00

ECTS

2.00

SWS

• Goals, tasks and functions of the PPS • Structure and function of ERP systems • Practical exercises with a modern ERP system

Internship 3 11 ECTS, 2 semester hours | Practical (PR) | Coursecode: B240763506

Language of instruction German

Internship 3

11.00

ECTS

2.00

SWS

The course content is based on the applicable guidelines.

Marketing and Sales 3 ECTS | 2 semester hours | Lecture (VO) | Coursecode: B240763505

Language of instruction German

Marketing and sales

3.00

ECTS

2.00

SWS

· Imparting basic knowledge of marketing related to food management · Basic principles of market research, consumer behavior, segmentation, 4 P’s · external and internal analysis tools · Development of the value of the topic “brand” · Use of different tools to describe brand identities · Different strategic approaches and accompanying assignments

Sustainability 4 5 ECTS I 4 semester hours | Lecture/Practical (IL) | Coursecode: B240763504

Language of instruction German

Circular economy

3.00

ECTS

2.00

SWS

• Introduction to the circular economy • Material flow management and process optimization • Residual materials, waste utilization and recycling in food production • Circular production systems in food production • Good practice examples from the food sector

Sustainability 4 5 ECTS I 4 semester hours | Lecture (VO) | Coursecode: B240763503

Language of instruction German

Product-related sustainability assessment

2.00

ECTS

2.00

SWS

• Life Cycle Thinking • Overview of common methods and standards for the sustainability assessment of products and services (ISO 14031, ISO 14040/44, ISO 14046, ISO 14047…) • Sustainability assessment of products and services, with a focus on ecological aspects, practical applications and areas of application

Elective 5th semester 5 ECTS I 3 semester hours | Lecture/Practical (IL) | Coursecode: B240763509

Language of instruction German

Compulsory elective in sensory science

5.00

ECTS

3.00

SWS

• Deepening of sensory methods • Experimental design of sensory tests • Statistically correct evaluation of sensory tests • Evaluating the sensory qualities of different product groups

Elective 5th semester 5 ECTS I 3 semester hours | Lecture/Practical (IL) | Coursecode: B240763507

Language of instruction German

Elective research in agriculture

5.00

ECTS

3.00

SWS

• Current research topics in agriculture • Analysis of agricultural enterprises • Development of possible sustainable operating concepts

Elective 5th semester 5 ECTS I 3 semester hours | Lecture/Practical (IL) | Coursecode: B240763508

Language of instruction German

Elective specialization in food analysis

5.00

ECTS

3.00

SWS

• Chromatographic analysis methods (HPLC and GC) • Electrophoretic methods • Selected titrations and UV-VIS methods • Laboratory exercises: Advanced analytical methods (e.g. microwave-assisted sample preparation, GC/HPLC, other UV-VIS methods, Nernst distribution theorem)

Bachelor's thesis 9 ECTS | 0.33 semester hours | Bachelor's Thesis (BA) | Coursecode: B240763607

Language of instruction German

bachelor's thesis

9.00

ECTS

0.33

SWS

· Finding and specifying topics · Research planning, documentation and evaluation · Scientific research · Practical implementation · Writing a thesis

Bachelor's thesis seminar and examination 3 ECTS | 2 semester hours | Modul/Final Examination (FA) | Coursecode: B240763606

Language of instruction German

Bachelor's examination

1.00

ECTS

0.00

SWS

See accompanying seminar

Bachelor's thesis seminar and examination 3 ECTS | 2 semester hours | Seminar (SE) | Coursecode: B240763605

Language of instruction German

Bachelor's thesis seminar

2.00

ECTS

2.00

SWS

· Deepening of the teaching content from the first semester · Supportive exercises for literature search and selection · Supportive exercises for selecting methods and evaluating data · Supportive exercises for designing scientific texts · Peer review of text modules from the bachelor’s thesis · Assistance with organizational issues relating to the bachelor’s thesis and bachelor’s examination

Product development and innovation management 9 ECTS | 5 semester hours | Lecture (VO) | Coursecode: B240763602

Language of instruction German

Innovation management

2.00

ECTS

1.00

SWS

• Innovation management in the company • Creative methods and idea generation • Corporate strategy and innovation policy • Markets and target groups • Innovation funding

Product development and innovation management 9 ECTS | 5 semester hours | Lecture/Practical (IL) | Coursecode: B240763601

Language of instruction German

Product development

2.00

ECTS

1.00

SWS

• Theoretical models in product development • Product development as a business task • Special requirements for food product development • Sustainability aspects in product development • From the specifications to the finished product

Product development and innovation management 9 ECTS | 5 semester hours | Practical (UE) | Coursecode: B240763603

Language of instruction German

Study project product development and innovations

5.00

ECTS

3.00

SWS

• Practice: From specifications to product prototypes • Process engineering implementation of a product prototype in the laboratory • Integrated application of the skills acquired during the course • Applying good manufacturing practices to product development in the laboratory

Trends in the food sector 6 ECTS | 4 semester hours | Lecture/Practical (IL) | Coursecode: B240763604

Language of instruction German

Trends in the food sector

6.00

ECTS

4.00

SWS

Lecture series with selected current topics along the food chain on: • Trends in the agri-food sector • Topics in food systems science • Current and modern technologies in the food sector • Alternative raw and auxiliary materials and circular economy • New forms of organization • Excursions and visits to trade fairs

Elective 6th semester 3 ECTS I 2 semester hours | Lecture/Practical (IL) | Coursecode: B240763608

Language of instruction German

Elective ESG Management

3.00

ECTS

2.00

SWS

• Linking the contents of the course Sustainability management and reporting (3rd semester) with the learning experiences from Internship 2 and 3 • ESG opportunity and risk assessment • Strategy and organization (roles in the company, context analysis and strategy development, stakeholder integration) • From strategy to reporting and ESG action planning

Elective 6th semester 3 ECTS I 2 semester hours | Lecture/Practical (IL) | Coursecode: B240763610

Language of instruction German

Elective: Free elective subject

3.00

ECTS

2.00

SWS

Instead of one of the predefined modules, students can freely choose an equivalent of 3 ECTS from one of the following offers: · An additional module offering from the degree program itself. · A module from other degree programs or universities that corresponds to the objectives of the degree program.

Elective 6th semester 3 ECTS I 2 semester hours | Lecture/Practical (IL) | Coursecode: B240763609

Language of instruction German

Nutrition elective

3.00

ECTS

2.00

SWS

· Physiology of nutrition · Pathophysiology of nutrition · Community catering and health in nutrition · Dietary diets · Exemplary forms of nutrition (e.g.: perinatal nutrition, toddler, old age, sport)