{"id":10000310,"date":"2015-08-20T15:08:22","date_gmt":"2015-08-20T13:08:22","guid":{"rendered":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/?page_id=310"},"modified":"2022-07-13T10:24:51","modified_gmt":"2022-07-13T08:24:51","slug":"curriculum","status":"publish","type":"page","link":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/my-studies\/curriculum\/","title":{"rendered":"Curriculum"},"content":{"rendered":"\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 Food science and primary production 19 ETCS, 6 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763105<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food science 1<\/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 Product knowledge of animal-based foods\n\u2022 Mushroom-based foods and meat substitutes\n\u2022 Specific quality characteristics of selected animal foods (e.g.: protein and fat content)\n\u2022 Nutritional physiological basics\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food science and primary production 19 ETCS, 6 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763109<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Primary production 1<\/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 Anatomical basics of farm animals\n\u2022 Basics of farm animal physiology\n\u2022 Basics of animal breeding\n\u2022 Basics of animal nutrition\n\u2022 Livestock farming\n\u2022 Animal welfare and sustainability\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food science and primary production 19 ETCS, 6 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763106<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Sensors<\/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 Preferences\n\u2022 Sensory physiology\n\u2022 Sensory methods\n\u2022 Hedonics\n\u2022 Analytics (difference tests; relevant descriptive methods)\n\u2022 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)\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 1 10 ECTS | 7 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763101<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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General chemistry<\/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 Atomic structure and periodic table of elements\n\u2022 Types of bonding (ionic, covalent and atomic bonding)\n\u2022 Material turnover in chemical reactions (stoichiometry: molar mass, concentration of solutions, dilution of solutions, calculations for the production of standard solutions, mole fraction)\n\u2022 Energy turnover in chemical reactions\n\u2022 pH value, acids and bases, simple pH titration\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 1 10 ECTS | 7 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763102<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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General chemistry laboratory exercises<\/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 Safety instructions in the laboratory\n\u2022 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)\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 1 10 ECTS | 7 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763103<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Mathematics<\/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 Systems of equations\n\u2022 Logarithmic and exponential functions\n\u2022 Differential and integral calculus, vectors\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 1 10 ECTS | 7 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763104<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Physics<\/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 Sizes and units\n\u2022 Fundamentals of mechanics\n\u2022 Movements (Newton’s axioms etc.)\n\u2022 Work, energy, power, heat\n\u2022 Ideal and real gas laws\n\u2022 Characteristics of electromagnetic waves\n\u2022 Significance\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Soft Skills 1 6 ECTS | 4 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763111<\/span>\n <\/div>\n Language of instruction\n English<\/small>\n
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Professional English 1<\/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 \u00b7 Teaching subject-specific vocabulary\n\u00b7 Analysis of subject-relevant texts\n\u00b7 Discussions on relevant topics relating to the food system\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Soft Skills 1 6 ECTS | 4 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763112<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Scientific work<\/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 \u00b7 Principles of scientific work\n\u00b7 Formal and content-related criteria of a scientific work\n\u00b7 Dealing with scientific sources and citation programs\n\u00b7 Introduction to the FH JOANNEUM library and online databases\n\u00b7 Structure of a scientific paper; formal specifications\n\u00b7 Good scientific practice and scientific ethics\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Soft Skills 1 6 ECTS | 4 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763110<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Team building and communication<\/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 \u00b7 Basics of communication and interaction\n\u00b7 Communicative skills and working in teams \n\u00b7 Group processes and team training\n\u00b7 Team building\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Sustainability 1\n5 ECTS I 3 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763107<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Fundamentals of sustainability<\/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 Historical development of sustainability\n\u2022 Current approaches to sustainability in the context of the food system\n\u2022 Ecological challenges and their impact on the food system and food production\n\u2022 Introduction to basic sustainability indicators\n\u2022 Case studies from the food system\n\u2022 Labels and quality seals\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Sustainability 1\n5 ECTS I 3 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763108<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Study project<\/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 Introductory discussion of topics relevant to the studies using selected food products\n\u2022 The life cycle of a food product\n\u2022 Research on sustainability-oriented issues\n\u2022 Interdisciplinarity of the food system\n\u2022 Carrying out a study project\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 Food law and agricultural policy 4 ECTS | 3 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763208<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Agricultural policy<\/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 Agricultural policy structures at national and international levels\n\u2022 Agricultural policy and its impact on various aspects of food production, food processing and food distribution\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food law and agricultural policy 4 ECTS | 3 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763207<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food law and labeling<\/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 Applicable European and national regulations and guidelines for food\n\u2022 Codex Alimentarius Austriacus\n\u2022 Food labeling regulation\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food science and primary production 2 6 ECTS | 4 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763205<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food science 2<\/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 Product knowledge of plant-based foods\n\u2022 Specific quality characteristics of selected foods (e.g.: sugar content)\n\u2022 Nutritional physiological basics\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food science and primary production 2 6 ECTS | 4 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763206<\/span>\n <\/div>\n Language of instruction\n English, German<\/small>\n
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Primary production 2<\/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 Introduction to the organizational forms of plant organisms\n\u2022 Functional plant anatomy and plant cell biology\n\u2022 Plant physiology (photosynthesis and Calvin cycle, Shikimat pathway)\n\u2022 Crop science\n\u2022 Soil science\n\u2022 Plant protection\n\u2022 Conventional and organic forms of farming (extensive and intensive) of agricultural crop production and their advantages and disadvantages in the context of sustainability\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 2 12 ECTS | 10 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763203<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food chemistry<\/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 Fundamentals of organic chemistry\n\u2022 Carbohydrates, fats and proteins\n\u2022 Water and fat soluble vitamins\n\u2022 Trace elements \n\u2022 Introduction to food toxicology\n\u2022 Additives\n\u2022 Water\/ice in food\n\u2022 Aromas and flavors\n\u2022 Beverages\n\u2022 Luxury foods\n\u2022 Cereal and baked goods chemistry\n\u2022 Meat and sausage chemistry\n\u2022 Milk and cheese chemistry\n\u2022 Fruit and vegetable chemistry\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 2 12 ECTS | 10 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763204<\/span>\n <\/div>\n Language of instruction\n English, German<\/small>\n
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Food chemistry lab exercises<\/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 Laboratory exercises on fats\/carbohydrates\/proteins\n\u2022 Chromatographic separation of food-relevant substances\n\u2022 Extraction and titration procedures\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 2 12 ECTS | 10 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763201<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Microbiology, biochemistry and hygiene<\/h5>\n
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4.00<\/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 \u2022 Basic metabolic pathways in the cell (e.g.: glycolysis, citrate cycle, nucleic acid synthesis)\n\u2022 Enzyme action, mechanisms of enzymatic catalysis, enzyme kinetics, activity determination\n\u2022 Cellular biochemistry (e.g. transport through membranes)\n\u2022 Development and importance of microbiology\n\u2022 Structure and function of prokaryotes\n\u2022 Growth and nutrition of microorganisms\n\u2022 Basic processes of microbial metabolism\n\u2022 Phylogeny and systematics of bacteria\n\u2022 Molds, viruses\n\u2022 Basics of hygiene\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 2 12 ECTS | 10 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763202<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Microbiology, biochemistry and hygiene laboratory exercises<\/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 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.)\n\u2022 Different metabolic cycles of microorganisms\n\u2022 Importance of microorganisms (and their metabolic cycles) in food production and food safety\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Soft Skills 2 3 ECTS | 2 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763210<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Presentations and career development<\/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 \u00b7 Basics of presentation techniques\n\u00b7 Job application preparation and practice with job interviews\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Soft Skills 2 3 ECTS | 2 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763209<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Professional English 2<\/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 \u00b7 Read and analyze relevant scientific texts in English\n\u00b7 Lead discussions on relevant topics relating to the food system and write texts\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Work-term 1 5 ECTS | 1 semester hour |\n Practical\n (PR)\n | Coursecode:\n B240763211<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Internship 1<\/h5>\n
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5.00<\/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 Teaching content is based on the applicable guidelines.\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 Applied statistics and business administration 8 ECTS | 7 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763311<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Applied statistics<\/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 integrated course, 3 semester hour lecture, 1 semester hour practical exercises\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Applied statistics and business administration 8 ECTS | 7 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763308<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Business administration<\/h5>\n
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3.00<\/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 \u2022 Providing a basic understanding of the goals and tasks of external and internal accounting\n\u2022 Basic knowledge of bookkeeping, accounting, cost accounting and financing\n\u2022 Operational performance indicators\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food analysis 5 ECTS | 4 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763301<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food analysis<\/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 Fundamentals of analytical chemistry\n\u2022 Protein analysis\n\u2022 Fat analysis\n\u2022 Carbohydrate analysis\n\u2022 Titration\n\u2022 Thin layer chromatography (TLC)\n\u2022 UV-VIS spectroscopy\n\u2022 Determination of general parameters (moisture, water, density, dry matter\u2026)\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food analysis 5 ECTS | 4 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763302<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food analysis laboratory exercises<\/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 Selected qualitative and quantitative analyses\n\u2022 Various analytical methods (e.g. basics of UV-VIS spectroscopy, manual and semi-automated titrations, determination of water activity values, dry mass determination)\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Hygiene and quality management 4 ECTS | 4 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763307<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food hygiene 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 Operational and personnel hygiene: practical implementation\n\u2022 Structural requirements\n\u2022 Cleaning and desinfection\n\u2022 Pest control\n\u2022 HACCP according to Codex Alimentarius – methods and tools\n\u2022 Hazard analysis and assessment\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Hygiene and quality management 4 ECTS | 4 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763306<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Quality 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 Basics of management systems, system and process orientation\n\u2022 Creation, development of quality assurance and\nquality management, connections and effects\n\u2022 Development of associated standards and regulations\n\u2022 Most important goals and tasks of quality management\n\u2022 Principles of quality management and quality assurance according to currently applicable standards \u2022 Quality planning and test planning\n\u2022 Quality assurance tools, audits\n\u2022 Overview of preventive methods and their use\n\u2022 Documentation\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Mechanical and thermal process engineering 8 ECTS | 6 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763305<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Fundamentals of plant planning<\/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 Design and selection of process engineering plants\n\u2022 Plant planning: specification sheet, scope statement, documentation\n\u2022 Plant engineering: planning, design and implementation\n\u2022 Project-related questions\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Mechanical and thermal process engineering 8 ECTS | 6 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763303<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Mechanical and thermal process engineering<\/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 \u2022 Process engineering and mathematical description of the basic operations: Separating, mixing, crushing, agglomerating.\n\u2022 In particular, for example: sedimentation, homogenization, cutting, grinding, classification, filtering, sieving, sifting, centrifugation\n\u2022 Scale-up of systems and processes\n\u2022 Thermodynamics in process engineering (heat exchangers, distillation, extraction, adsorption, cycle processes)\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Mechanical and thermal process engineering 8 ECTS | 6 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763304<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Mechanical and thermal process engineering laboratory exercises<\/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 Separating, mixing, crushing, agglomeration\n\u2022 In particular: sedimentation, homogenization, cutting, grinding, classification, filtering, sieving, sifting, centrifugation\n\u2022 Scaling-up\n\u2022 Transport processes (one-dimensional, stationary heat conduction, convective heat transfer, heat transfer, design of heat exchangers, introduction to mass transfer)\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Sustainability 2 5 ECTS I 3 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763310<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Alternative food systems<\/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 Introduction to alternative food systems, viewed globally and regionally\n\u2022 Regionality in the food sector\n\u2022 Short food chains (food coops, solidarity agriculture, farmers markets,\u2026)\n\u2022 Regional food procurement routes\n\u2022 Alternative food systems in practice\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Sustainability 2 5 ECTS I 3 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763309<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Sustainability management and reporting<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Current legal and social requirements (EU Green Deal, Farm to Fork Initiative, Circular Economy Action Plan, …)\n\u2022 Basics and regulations for sustainability and ESG (Environment, Social, Government) management (ISO 26000, Global Compact, EMAS, ISO 14001, …)\n\u2022 Greenhouse gas balance (Science Based Targets Initiative, Scope 1, Scope 2, Scope 3 emissions, …)\n\u2022 The most important steps for the sustainability report (procedure according to GRI Guidelines or CSRD Directive), European Sustainability Reporting Standards (ERSR)\n\u2022 Good practice examples\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n \n

\n 4. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Food hygiene management 2 ECTS | 2 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763406<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Food hygiene management<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 International Food Standard, BRC, ISO 22000\n\u2022 Measurement, analysis, improvement – integration into the existing management system.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food logistics and supply chain management 5 ECTS | 3 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763405<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Food logistics and supply chain management<\/h5>\n
\n
\n
5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Introduction to the supply chain management system (SCM) and basic structures of food logistics\n\u2022 Aspects of sustainability and optimization options in SCM and food logistics\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food process engineering 8 ECTS | 5 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763401<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Food process engineering<\/h5>\n
\n
\n
4.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Special food processing methods\n\u2022 Process technology fundamentals of food processing (e.g. milk processing technology, meat processing technology)\n\u2022 Special technologies and special features of beverage production\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food process engineering 8 ECTS | 5 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763402<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Food process engineering laboratory exercises<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Exercises on project-related questions\n\u2022 Special food processing methods\n\u2022 Milk processing technology, butcher processing technology\n\u2022 Special technologies and peculiarities of beverage production\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food process engineering 8 ECTS | 5 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763403<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Preservation and packaging<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Preservation technologies\n\u2022 Packaging technologies\n\u2022 Practical application of preservation and packaging methods\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Internship 2\n10 ECTS | 1.5 semester hours |\n Practical\n (PR)\n | Coursecode:\n B240763408<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Internship 2<\/h5>\n
\n
\n
9.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n The content is based on the applicable guidelines.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Internship 2\n10 ECTS | 1.5 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763407<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Project management<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Basic principles of project management\n\u2022 Project management instruments\n\u2022 Project organization and controlling\n\u2022 Project management roles\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Sustainability 3\n5 ECTS I 5 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763404<\/span>\n <\/div>\n Language of instruction\n English, German<\/small>\n
\n
Sustainable energy management<\/h5>\n
\n
\n
5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
5.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Conventional energy systems for food production\n\u2022 Decarbonization concepts for food production\n\u2022 Renewable energies (solar energy, heat pump, biomass, biogas, geothermal energy, wind and hydropower)\n\u2022 Flow diagrams, energy and mass balances\n\u2022 Process management and evaluation\n\u2022 Identification of optimization measures\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n \n

\n 5. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Automation and digitalization in the food sector \n6 ECTS | 4 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763501<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Automation and digitalization in the food sector<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Modern automation technologies in the food sector\n\u2022 Current developments and applications of digitalization in the agri-food sector\n\u2022 Practical application of modern digitalization and automation\n\u2022 Programming simple automation solutions in practice\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Automation and digitalization in the food sector \n6 ECTS | 4 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763502<\/span>\n <\/div>\n Language of instruction\n English, German<\/small>\n
\n
Production planning and ERP systems<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Goals, tasks and functions of the PPS\n\u2022 Structure and function of ERP systems\n\u2022 Practical exercises with a modern ERP system\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Internship 3 \n11 ECTS, 2 semester hours |\n Practical\n (PR)\n | Coursecode:\n B240763506<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Internship 3<\/h5>\n
\n
\n
11.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n The course content is based on the applicable guidelines.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Marketing and Sales 3 ECTS | 2 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763505<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Marketing and sales<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u00b7 Imparting basic knowledge of marketing related to food management\n\u00b7 Basic principles of market research, consumer behavior, segmentation, 4 P’s\n\u00b7 external and internal analysis tools\n\u00b7 Development of the value of the topic \u201cbrand\u201d\n\u00b7 Use of different tools to describe brand identities\n\u00b7 Different strategic approaches and accompanying assignments\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Sustainability 4\n5 ECTS I 4 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763504<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Circular economy<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Introduction to the circular economy\n\u2022 Material flow management and process optimization\n\u2022 Residual materials, waste utilization and recycling in food production\n\u2022 Circular production systems in food production\n\u2022 Good practice examples from the food sector\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Sustainability 4\n5 ECTS I 4 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763503<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Product-related sustainability assessment<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Life Cycle Thinking\n\u2022 Overview of common methods and standards for the sustainability assessment of products and services (ISO 14031, ISO 14040\/44, ISO 14046, ISO 14047…)\n\u2022 Sustainability assessment of products and services, with a focus on ecological aspects, practical applications and areas of application\n <\/div>\n\n <\/div>\n <\/button>\n
\n
Elective Subjects:<\/h5>\n <\/div>\n \n
\n \n Elective 5th semester 5 ECTS I 3 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763509<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Compulsory elective in sensory science<\/h5>\n
\n
\n
5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Deepening of sensory methods\n\u2022 Experimental design of sensory tests\n\u2022 Statistically correct evaluation of sensory tests\n\u2022 Evaluating the sensory qualities of different product groups\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Elective 5th semester 5 ECTS I 3 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763507<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Elective research in agriculture<\/h5>\n
\n
\n
5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Current research topics in agriculture\n\u2022 Analysis of agricultural enterprises \n\u2022 Development of possible sustainable operating concepts\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Elective 5th semester 5 ECTS I 3 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763508<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Elective specialization in food analysis<\/h5>\n
\n
\n
5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Chromatographic analysis methods (HPLC and GC)\n\u2022 Electrophoretic methods\n\u2022 Selected titrations and UV-VIS methods\n\u2022 Laboratory exercises: Advanced analytical methods (e.g. microwave-assisted sample preparation, GC\/HPLC, other UV-VIS methods, Nernst distribution theorem)\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n \n

\n 6. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Bachelor's thesis 9 ECTS | 0.33 semester hours |\n Bachelor's Thesis\n (BA)\n | Coursecode:\n B240763607<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
bachelor's thesis<\/h5>\n
\n
\n
9.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.33<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u00b7 Finding and specifying topics\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 Bachelor's thesis seminar and examination\n3 ECTS | 2 semester hours |\n Modul\/Final Examination\n (FA)\n | Coursecode:\n B240763606<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Bachelor's examination<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n See accompanying seminar\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Bachelor's thesis seminar and examination\n3 ECTS | 2 semester hours |\n Seminar\n (SE)\n | Coursecode:\n B240763605<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Bachelor's thesis seminar<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u00b7 Deepening of the teaching content from the first semester\n\u00b7 Supportive exercises for literature search and selection\n\u00b7 Supportive exercises for selecting methods and evaluating data\n\u00b7 Supportive exercises for designing scientific texts\n\u00b7 Peer review of text modules from the bachelor’s thesis\n\u00b7 Assistance with organizational issues relating to the bachelor’s thesis and bachelor’s examination\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Product development and innovation management \n9 ECTS | 5 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763602<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Innovation management<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Innovation management in the company\n\u2022 Creative methods and idea generation\n\u2022 Corporate strategy and innovation policy\n\u2022 Markets and target groups\n\u2022 Innovation funding\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Product development and innovation management \n9 ECTS | 5 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763601<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Product development<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Theoretical models in product development\n\u2022 Product development as a business task\n\u2022 Special requirements for food product development\n\u2022 Sustainability aspects in product development\n\u2022 From the specifications to the finished product\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Product development and innovation management \n9 ECTS | 5 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763603<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Study project product development and innovations<\/h5>\n
\n
\n
5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Practice: From specifications to product prototypes\n\u2022 Process engineering implementation of a product prototype in the laboratory\n\u2022 Integrated application of the skills acquired during the course\n\u2022 Applying good manufacturing practices to product development in the laboratory\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Trends in the food sector 6 ECTS | 4 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763604<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Trends in the food sector<\/h5>\n
\n
\n
6.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
4.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Lecture series with selected current topics along the food chain on:\n\u2022 Trends in the agri-food sector\n\u2022 Topics in food systems science\n\u2022 Current and modern technologies in the food sector\n\u2022 Alternative raw and auxiliary materials and circular economy\n\u2022 New forms of organization\n\u2022 Excursions and visits to trade fairs\n <\/div>\n\n <\/div>\n <\/button>\n
\n
Elective Subjects:<\/h5>\n <\/div>\n \n
\n \n Elective 6th semester 3 ECTS I 2 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763608<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Elective ESG Management<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Linking the contents of the course Sustainability management and reporting (3rd semester) with the learning experiences from Internship 2 and 3\n\u2022 ESG opportunity and risk assessment\n\u2022 Strategy and organization (roles in the company, context analysis and strategy development, stakeholder integration)\n\u2022 From strategy to reporting and ESG action planning\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Elective 6th semester 3 ECTS I 2 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763610<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Elective: Free elective subject<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Instead of one of the predefined modules, students can freely choose an equivalent of 3 ECTS from one of the following offers:\n\u00b7 An additional module offering from the degree program itself.\n\u00b7 A module from other degree programs or universities that corresponds to the objectives of the degree program.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Elective 6th semester 3 ECTS I 2 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763609<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Nutrition elective<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u00b7 Physiology of nutrition\n\u00b7 Pathophysiology of nutrition\n\u00b7 Community catering and health in nutrition\n\u00b7 Dietary diets\n\u00b7 Exemplary forms of nutrition (e.g.: perinatal nutrition, toddler, old age, sport)\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n \n
\n

Discontinued Curriculum<\/h2>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\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":12,"featured_media":0,"parent":10000296,"menu_order":41,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/pages\/10000310"}],"collection":[{"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/comments?post=10000310"}],"version-history":[{"count":0,"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/pages\/10000310\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/pages\/10000296"}],"wp:attachment":[{"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/media?parent=10000310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}