In the basic course and advanced module, the Unit of Food Microbiology primarily teaches the safety of milk and milk products, but also the safety of plant-based foods.

In the basic studies, the training is in-depth on the knowledge and activities that a veterinarian needs in their large animal practice. General food hygiene imparts knowledge about regional and global stressors of food systems, sustainability aspects and an understanding of the functionality of the food production system. Continuing with the basics of the physiology of lactogenesis and milk production, with breed influences on milk yield and dairy farm structures, we continue with chemical and microbiological dangers that can affect consumers from milk production, but also from processing. The program is supplemented with a section on the importance of milk for human nutrition.

In KV Quality Assurance, the focus is on the theory and practice of risk analysis. In the advanced module, the elements of the teaching of the basic course are deepened and supplemented by the important dairy product categories and the correct implementation of national and international regulations. Practical examples are in the foreground. However, we also train students in food testing (see internship).