Food Process Engineering
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 24.06.2025.
- Module identifier
44B0247
- Module level
Bachelor
- Language of instruction
German
- ECTS credit points and grading
5.0
- Module frequency
only summer term
- Duration
1 semester
- Overall workload
The total workload for the module is 150 hours (see also "ECTS credit points and grading").
- Teaching and learning methods
Lecturer based learning Workload hours Type of teaching Media implementation Concretization 30 Lecture Presence - 20 Practical project - 10 Examination - 15 Practice - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 30 Preparation/follow-up for course work - 20 Exam preparation - 5 seminar paper - 10 Study of literature - 10 Work in small groups -
- Graded examination
- Written examination or
- oral exam
- Ungraded exam
- Regular participation
- Literature
Kessler, H.G. (1996) Lebensmittel- und Bioverfahrenstechnik, Kessler Verlag, ISBN 3-9802378-4-2
Schuchmann, H., Schuchmann, P. (2005) Lebensmittelverfahrenstechnik. Wiley, ISBN-13: 978-3527312306
- Applicability in study programs
- Food Production Engineering and Business
- Food Production Engineering and Business B.Eng. (01.09.2025)
- Bioengineering in the Food Industry
- Bioengineering in the Food Industry B.Sc. (01.09.2025)
- Person responsible for the module
- T?pfl, Stefan
- Teachers
- T?pfl, Stefan