Food Science and Food Processing
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 06.02.2025.
- Module identifier
44B0856
- Module level
Bachelor
- Language of instruction
German
- ECTS credit points and grading
5.0
- Module frequency
only winter 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 60 Lecture - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 30 Preparation/follow-up for course work - 15 Study of literature - 45 Exam preparation -
- Graded examination
- Written examination or
- oral exam or
- Presentation
- Literature
Literatur Lebensmittelkunde:
Frede, W. (2010): Taschenbuch für Lebensmittelchemiker : Lebensmittel - Bedarfsgegenst?nde - Kosmetika – Futtermittel. Springer-Verlag, eBook
Rimbach, G., M?hring, J., Erbersdobler, H. F. (2010): Lebensmittel-Warenkunde für Einsteiger, Springer-Verlag, eBook
Aktuelle wissenschaftliche Literatur zu spezifischen Themengebieten wird ggf. zus?tzlich im Modul zum Download zur Verfügung gestellt.
- Applicability in study programs
- Food Production Engineering and Business
- Food Production Engineering and Business B.Eng. (01.09.2025)
- Managing Sustainable Food Systems
- Managing Sustainable Food Systems B.Sc. (01.09.2025)
- Bioengineering in the Food Industry
- Bioengineering in the Food Industry B.Sc. (01.09.2025)
- Person responsible for the module
- Kuhlmann, Annette
- Teachers
- Kuhlmann, Annette