Special Food Technologies
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 01.07.2025.
- Module identifier
44B0871
- Module level
Bachelor
- Language of instruction
English
- ECTS credit points and grading
5.0
- Module frequency
only summer term
- Duration
1 semester
- Brief description
In various areas of food processing (e.g. dairy, meat or cereal industry) special processing techniques as well as equipment are used. Based on the modules food technology and food process engineering this module is aiming on extending knowledge and experience in selected areas of food processing.
- Teaching and learning outcomes
The module will focus on specific processing techniques in the areas - fruit and vegetable processing - dairy technology - meat technology - cereal processing - confectionary products. Processing techniques and equipment will be selected according to the interest of the participants.
- 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 26 Lecture Presence or online - 10 Practical project Presence or online - 4 Examination - 15 Practice - 20 Learning in groups / Coaching of groups - 10 Laboratory activity - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 25 Preparation/follow-up for course work - 20 Creation of examinations - 10 Study of literature - 10 Work in small groups -
- Graded examination
- oral exam and Presentation
- Ungraded exam
- Regular participation
- Remark on the assessment methods
Graded oral exam 50 % + presentation 50 %.
Ungraded exam: regular participation in the seminars
- Recommended prior knowledge
Modules "Food Engineering" and "Food Process Engineering" passed.
- Knowledge Broadening
The participants are able to describe, select oand optimzize production processes for specfic food products. They can discuss benefits and disadvantages of alternative processes.
- Knowledge deepening
Students are able to categorise and describe the special technologies of the chosen areas of specialisation.
- Knowledge Understanding
Students can describe, select and apply suitable production processes for special foods. They are able to use selected industry-specific technologies for the production of food and to extend their knowledge to previously unknown issues.
- Application and Transfer
Students are able to derive recommendations for a certain technology to produce food products as well as to crtitcally reflect tehir choice.
- Academic Innovation
The participants can use their knowledge to develop new processing concepts for a given task. They are able to develop a research hypothesis to test and evaluate their processing concept and to provide new technological solutions.
- Communication and Cooperation
Students are able to use the special terminology of the chosen specialisation areas in a communicative manner.
- Academic Self-Conception / Professionalism
Participants are able to reflect their knowldege and experience in context of scientific and technical literature, they can identify potential new applications of technologies but also the need for additional research as well as own training activities.
- Literature
Berk, Y. (2013) Food Process Engineering and Technology. Associated Press. Cauvain, S. (2015) Technology of Breadmaking. Springer. Feiner, G. (2006) Meat Products Handbook. CRC Press. Fellows, P.J. (2000) Food Processing Technology. CRC Press. Goff, H.D. (2013) Ice Cream. Springer. Kessler, H.G., (2002) Food and Bio Process Engineering - Dairy Technology. Publsihing house A. Kessler. Lawrie, R.A. (2006) Lawrie?s Meat Science. CRC Press. Matz, S.A. (2013) Snack Food Technology. Avi Publishing. McClements, D.J. (2004) Food Emulsions: Principles, Practices and Techniques. CRC Press. Singh, R.P. (2008) Introduction to Food Engineering. Associated Press. Smit, G. (2003) Dairy Processing: Improving Quality. CRC Press. Sun, D.W. (2014) Emerging Technologies for Food Processing. Elsevier. Talbot, G. (2009) Technology of Coated and Filled Chocolate, Conefectionary and Bakery Products. CRC Press. Toledo, R.R. (2006) Fundamentlas of Food Process Engineering. Springer.
- 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