Advanced Food Processing Techniques
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 24.06.2025.
- Module identifier
44B0560
- Module level
Bachelor
- Language of instruction
English
- ECTS credit points and grading
5.0
- Module frequency
only winter term
- Duration
1 semester
- Brief description
The module will focus on modern and advanced food processing techniques and also cover food processing environmental impact.
- Teaching and learning outcomes
Knowledge in principles of action and application possibilities of thermal and non-thermal processing techniques for preservation and structure modification of food. Making use of case studies the processing techniques will be presented and discussed in the framework of technical, equipment and legislative framework. The participants are able to evaluate and select suitable processing techniques. - Principles of action of physical, chemical and biological processes - Dynamic and static high pressure treatments - Pulsed Electric fields - Irradiation by Infrared, Pulsed Light and E-Beam - Advanced thermal processing - Equipment design considerations, robots and automation - Environmental impact of food processing
- 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 40 Seminar Presence or online - 20 Practice Presence or online - 10 Examination Presence or online - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 20 Study of literature - 10 Creation of examinations - 15 Exam preparation - 15 Preparation/follow-up for course work - 20 Presentation preparation -
- Graded examination
- oral exam or
- Written examination
- Remark on the assessment methods
Standard examination performance: Oral examination (alternative examination performance to be announced by the examiner if necessary at the beginning of the event)
- Exam duration and scope
oral Examination: 20 - 30 min.
alternative: written Examination, 120 min.
- Recommended prior knowledge
module "Food Engineering", module "Food Process Engineering"
- Knowledge Broadening
Participants have knowledge and experience on advanced food processing techniques and can select and evaluate processes on the basis of benefits and disadvantages as well as legal and technical framework.
- Knowledge deepening
Participants are able to elaborate and discuss the applicability of a technique for a certain application in food industry.
- Knowledge Understanding
Participants are able to judge processes and to establish a matrix of suitable processing options and relevant processing parameters.
On the basis of case studies students identify mechanisms of action and processing conditions to be applied. They present their results during an oral presentation.
- Literature
Bharttacharya, S. (2014) Conventional and Advanced Food Processing Technologies, Wiley, ISBN 9781118406328 Sun, D.-W. (2014) Emerging Technologies for Food Processing, Elsevier, ISBN 9780124114791 Lu, O. T. O., Swanson, B. G. (2014) Improving Quality with Novel Food Processing Technologies, CRC Press, ISBN 9781466507241
- Linkage to other modules
The module builds on previous modules in which knowledge of (special) food technology and food law is taught.
- 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
- Töpfl, Stefan
- Teachers
- Töpfl, Stefan