Sustainable Food Management


Work placement, 1.00 ECTS


Course content

Applying theoretical knowledge in the context of an activity that was agreed upon with the mentor.

Learning outcomes

Students should know the most important instruments of quality management and be able to apply them in quality assurance. Furthermore, they should be familiar with hygiene management, the most important guidelines for hygiene and their significane for practical work.

Recommended or required reading and other learning resources / tools

Bücher: Masing, Handbuch Qualitätsmanagement; Normen: ISO 9000/9001/9004, ISO 22000; Regelwerke IFS, BRC, etc.

Mode of delivery

Company Practice

Prerequisites and co-requisites

Module: Fundamentals of Food Analysis and -Hygiene

Assessment methods and criteria

Module exam