Alternative Proteins

44B0872

Bachelor

English

5.0

only summer term

1 semester

Lectures will be held in Enlish. If all students speak German as their native language, lectures will be held in German, with englisch course material. 

The module covers the basics of food proteins. A special focus lies on novel protein sources (e.g. plant-based, fermantative). The production of proteins, application in food alternatives (meat and milk alternatives) and analysis are an essential part of the module. 

Sustainable food alternatives - from raw materials to the final product

Substitution of GHG-intensive raw materials, plant-based food alternatives, precision fermentation, extraction, processing technologies, structuring and stabilization/ functionality

Production, charakterization and application of commen food addtives. 

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

• Written examination or
• oral exam

The standard form of examination is the written examination (alternative form of examination may be chosen by the examiner and then announced at the beginning of the course)

writen examination, 2 h; 2 examiners

oral examination, 30 min

 The students know the basic unit operations of food production. The students have basic knowledge of food chemistry and physics.

Literature search and self-study is required for this modul. 

Basics in chemistry, biology and physics are required. 

 The students can assess different food proteins and their application potential. The students know various food ingredients, their production and possible applications

 Students can evaluate and analyze the production, characteristics and application of various food proteins and food ingredients. The students know the differences between various proteins and ingredients and can use them to solve current problems and issues in food production.

 The students can apply the knowledge and understanding they have acquired directly to existing food processes and know the potential regarding the application. The teaching content conveyed can be applied in product formulations.

Current topics in food production are included in the module. This applies in particular to: novel proteins, sustainable food production, clean-label and highly processed foods.

Students are encouraged to actively participate in the module.

 Independent preparation and follow-up is required in the module. Learning contents should be deepened independently.

• Ewert, Jacob

• Ewert, Jacob
• Dirks-Hofmeister, Mareike