Innovation and Transformation in Agri-Food Systems

44B0876

Bachelor

English

5.0

only winter term

1 semester

Current developments in food production (including primary production) and technology are discussed in the context of technical, economic, political, and social science perspectives, using case studies. These include topics such as the use of alternative proteins, the application of sustainable (process) engineering solutions, food packaging, and the processing of side streams. Students will explore technological potentials and challenges, and assess the possible advantages and disadvantages of new processes, raw materials, and products.

 
1. Introduction
2. Technology Assessment and Sustainability Evaluation
3. Transformation in Primary Production
4. Case Studies on the Application of New Technologies
5. Alternative Protein Sources and Raw Materials
6. Sustainable Packaging Solutions

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

• oral exam and Oral presentation, with written elaboration

Assessment: Oral examination (50%) and presentation (50%)

Oral examination: 20–30 minutes, in accordance with the general section of the examination regulations.

Food Technology

Students are able to describe and evaluate the advantages and disadvantages of technological solutions. They can critically assess and articulate the impacts of their application on the environment and society.

Students deepen their knowledge of technological options for food production, preservation, and the use of sustainable packaging solutions. As part of a technology impact assessment, they are able to evaluate and discuss the potential consequences of their application.

Graduates of the module critically reflect on the potentials and challenges of using new or optimized processes and raw materials in specific case contexts. These are weighed against each other in light of societal and economic framework conditions.

Graduates are able to formulate and discuss subject-specific and practical potentials and challenges, and to justify their positions methodically and objectively in dialogue with industry representatives. They communicate and collaborate effectively with fellow students, experts from relevant disciplines, and non-specialists to responsibly address and solve a given task.

• Kaufmann, Falko

• Kaufmann, Falko
• Westerheide, Jens
• T?pfl, Stefan
• Krieger-Güss, Stephanie

N.N.