organisation;course_type;course_topics;title;code;duration;duration_note;workload_ects;workload_other;content;www;target_group;target_group_others;admission_criteria;admission_criteria_other;admission_limitations;fee_enrolment;fee_course;teaching_methods;teaching_methods_other;teaching_facilities;teaching_facilities_other;teaching_materials;teaching_materials_other;teaching_languages;final_examination  ;final_examination_other  ;exam_requirements  ;degree_name  
201;Bachelor Programme;TE Technology;Electional professional courses;;5 years;;;4 EC;"Students will chose 4/10 EC among the courses: marketing;Applied informatics in food quality management, Food Law;Use of microorganism in food engineering and Food quality management in Food processing HACCP/ISO";;3;;;;;;;1|2|3|;;2|5|;;1|2|;;Vietnamese;2| ;  ;  ;Degree 
201;Bachelor Programme;TE Technology;Electional professional courses I;;5 years;;;14 EC;"Students will chose 14/38 EC among the courses: Oil- Essence technology, Sugarcane technology,Biscuterie technology;Tea-coffee technology, Tobacco technology, Refrigeration engineering in food engineering, Dairy technology,industrial aeration and air accomodation, Seafood processing, Vegetable processing, Cereal processing;Post harvest technology, Meat processing, Enzyme technology, Wine and fermented breverage, Alcohol technology,Aminoacid fermentation,Single cell protein, Malt and beer technology";;3;;;;;;;1|2|4|;;1|2|5|;;1|2|;;Vietnamese;1|2|3| ;  ;  ;Degree 
201;Bachelor Programme;CH Chemistry;Food Biochemistry;BF3020;5 years;;;2 EC;Behavior of biochemical components in food processing, functional properties of food components and food structure;;3;;;;;;;1|2|3|;;2|5|;;1|2|;;;2| ;  ;  ;degree 
201;Bachelor Programme;MI Microbiology;Food microbiology;BF3040;5 years;;;2 EC;Microbial groups and its metabolosm. Main microbial groups applied in Food technology.;;3;;;;;;;1|4|;;1|2|5|;;1|2|;;;2| ;  ;  ;Degree 
202;Master Programme;OT Other quality and safety aspects;Reference Materials and Method Validation in Food Safety Assurance;;1 week;;3;;The aim of the course is to describe the problems and challenges involved in the international comparability and validity of analytical results in the assurance of food safety and quality. On the basis of practical examples the focus will be on current hot topics, such as mycotoxins, food allergens, pathogenic micro-organisms, GMOs, etc., the analytical possibilities (including rapid methods), and the corresponding regulations. Additionally, an overview of international standardisation bodies (ISO, CEN, AOAC, ICC, etc.) and examples of international validation studies will be given.;;3|4;;4|;;Credits are only granted after enrolment at BOKU, University of Natural Resources and Applied Life Sciences Vienna;;;3|4|;;1|2|;;1|2|3|;;English;1|4|;  ;Enrolment at BOKU, University of Natural Resources and Applied Life Sciences ;Safety in the Food Chain 
202;Not entered;Not entered;Workshop Lebensmittel-Allergene;x;2 days;;x;2 day Workshop;The 2nd Workshop “Allergen Analysis”, organised by ICC in cooperation with AGES Academy, and R-Biopharm was held in Vienna, Austria 21+22 November 2007. More than 40 participants from academia, industry and research attended the workshop which focused on allergen management in food manufacturing plants, analytical challenges and solutions, and legal requirements. The second day of the workshop offered practical instructions on selected analytical methods (ELISA, LFD, and PCR) for food allergen detection in foods and production lines.;www.icc.or.at/allergen2007folder.pdf;5|6;;5|;;no limitation but the workshop language is German and there is a workshop fee (160 - 290 euro);;;;;;;;;;;  ;  ;  
194;Single course;Not entered;Detection techniques for mycotoxins and toxigenic fungi in the food chain;;1 week;September 29 - October 4, 2008;;;The goal of this course will be to show and teach traditional methods and new molecular and immunological technological systems for rapid, robust and user friendly identification of mycotoxin and toxigenic fungi in the food chain.;;;;5|;;;;;1|2|3|4|;;1|2|4|5|6|;;1|;;;;  ;  ;  
200;Single course;TE Technology;Cereal Technology;GMU410;1 semester;The course takes place within the spring semester on dates arranged by the registrar's office.;6;;"The objective of the course is to teach structure and composition of cereals and study processing techniques such as milling, malting and brewing, baking, production of pasta and soft wheat products.;Structure and composition of cereals, storage and milling, General aspects of bread, pasta, biscuits, malt and brewing technologies, Extrusion and related techniques used in the production of breakfast cereals and snack foods, The relationship between raw materials and cereal products, Quality control methods.";None;3;;2|;;None;A fixed enrolment fee is applied on each semester;None;1|;;2|5|;;1|2|5|;;English;2| ;  ;80% presence during the course ;A degree will be received upon completion of bachelor courses