Dr. Eva Bilhuber Galli
human facts ag
Cooperative Education Unit, HR Department, Business School
Namibia University of Science and Technology
October 15 - November 02, 2018
Nur in Englisch verfügbar.
Cooperation with university staff
The cooperation with the lecturers and the staff at NUST was very successful and satisfactory. The professional exchange and the competent support contributed largely to the success of the assignment. The open-minded attitude for new things, such as the practical exercises at the local hotel school restaurant and the excursion to the University UNAM, enabled the students to understand the objectives of the course – mainly to learn about the importance of food hygiene and food microbiology.
Cooperation with students
Experiencing food microbiology not only in theory but also in practical exercises was essential to establishing a positive and rewarding relationship with the students. Growing bacteria in the laboratory or checking the cleanliness of the Hotel School's restaurant with contact and swab methods were particular highlights of the course. The students are unlikely to forget their effort and creativity with their hand-painted posters showing the secrets of the spoilage of slaughtered poultry, dried meat or other food products. And as tragic as the actual food poisoning case of South Africa was with more than two hundred people being killed by sausages contaminated with Listeria monocytogenes, this example from the real world helped to illustrate the importance of responsible quality testing in food processing. This was the basis of students’ success.
Despite the many pathogens and spoilage germs, the fondue happening at the end of the course showed that the students had not yet lost their appetite. Hopefully, they will remember the course for a long time.