Special Food Technologies
- Fakult?t
Fakult?t Agrarwissenschaften und Landschaftsarchitektur (AuL)
- Version
Version 1 vom 01.07.2025.
- Modulkennung
44B0871
- Niveaustufe
Bachelor
- Unterrichtssprache
Englisch
- ECTS-Leistungspunkte und Benotung
5.0
- H?ufigkeit des Angebots des Moduls
nur Sommersemester
- Dauer des Moduls
1 Semester
- Kurzbeschreibung
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.
- Lehr-Lerninhalte
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.
- Gesamtarbeitsaufwand
Der Arbeitsaufwand für das Modul umfasst insgesamt 150 Stunden (siehe auch "ECTS-Leistungspunkte und Benotung").
- Lehr- und Lernformen
Dozentengebundenes Lernen Std. Workload Lehrtyp Mediale Umsetzung Konkretisierung 26 Vorlesung Pr?senz oder Online - 10 Praxisprojekt Pr?senz oder Online - 4 Prüfung - 15 ?bung - 20 betreute Kleingruppen - 10 Labor-Aktivit?t - Dozentenungebundenes Lernen Std. Workload Lehrtyp Mediale Umsetzung Konkretisierung 25 Veranstaltungsvor- und -nachbereitung - 20 Erstellung von Prüfungsleistungen - 10 Literaturstudium - 10 Arbeit in Kleingruppen -
- Benotete Prüfungsleistung
- mündliche Prüfung und Pr?sentation
- Unbenotete Prüfungsleistung
- regelm??ige Teilnahme
- Bemerkung zur Prüfungsart
Benotete Prüfungsleistungen: mündliche Prüfung 50 % + Pr?sentation 50 %.
Unbenotete Prüfungsleistung: Regelm??ige Teilnahme an den Seminaren.
- Prüfungsdauer und Prüfungsumfang
Dauer der mündlichen Prüfung lt. ATPO i.d.R. 20-30 Minuten.
- Empfohlene Vorkenntnisse
Im Modul werden grundlegende Kenntnisse der Lebensmitteltechnik und der Lebensmittelverfahrenstechnik vorausgesetzt.
- Wissensverbreiterung
The participants are able to describe, select oand optimzize production processes for specfic food products. They can discuss benefits and disadvantages of alternative processes.
- Wissensvertiefung
Students are able to categorise and describe the special technologies of the chosen areas of specialisation.
- Wissensverst?ndnis
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.
- Nutzung und Transfer
Students are able to derive recommendations for a certain technology to produce food products as well as to crtitcally reflect tehir choice.
- Wissenschaftliche 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.
- Kommunikation und Kooperation
Students are able to use the special terminology of the chosen specialisation areas in a communicative manner.
- Wissenschaftliches Selbstverst?ndnis / Professionalit?t
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.
- Literatur
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.
- Verwendbarkeit nach Studieng?ngen
- Wirtschaftsingenieurwesen Lebensmittelproduktion
- Wirtschaftsingenieurwesen Lebensmittelproduktion B.Eng. (01.09.2025)
- Bioverfahrenstechnik in der Lebensmittelindustrie
- Bioverfahrenstechnik in der Lebensmittelindustrie B.Sc. (01.09.2025)
- Modulpromotor*in
- T?pfl, Stefan
- Lehrende
- T?pfl, Stefan