Advanced Food Processing Techniques

Faculty

Faculty of Agricultural Science and Landscape Architecture

Version

Version 2.0 of 04/12/2019

Code of Module

44B0560

Modulename (german)

Advanced Food Processing Techniques

Study Programmes
  • Bioverfahrenstechnik in Agrar- und Lebensmittelwirtschaft (B.Sc.)
  • Wirtschaftsingenieurwesen Agrar/Lebensmittel (B.Eng.)
Level of Module

3

Mission Statement

The module will focus on modern and advanced food processing techniques and also cover food processing environmentla impact.

Content
  • 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
Learning Outcomes

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.
Instrumental Skills and Competences
Participants are able to judge processes and to establish a matrix of suitable processing options and relevant processing parameters.
Communicative Skills and Competences
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.
Systemic Skills and Competences

Mode of Delivery

lecture, seminar, practice in mathematics

Expected Knowledge and/or Competences

module "Food Engineering", module "Food Process Engineering"

Responsible of the Module

Töpfl, Stefan

Lecturer(s)

Töpfl, Stefan

Credits

5

Concept of Study and Teaching
Workload Dozentengebunden
Std. WorkloadLehrtyp
30Vorlesungen
20Seminare
10Übungen
Workload Dozentenungebunden
Std. WorkloadLehrtyp
50Veranstaltungsvor-/-nachbereitung
20Referate
20Prüfungsvorbereitung
0Veranstaltungsvor-/-nachbereitung
Recommended Reading

Bharttacharya, S. (2014) Conventional and Advanced Food Processing Technologies, Wiley, ISBN 9781118406328Sun, D.-W. (2014) Emerging Technologies for Food Processing, Elsevier, ISBN 9780124114791Lu, O. T. O., Swanson, B. G. (2014) Improving Quality with Novel Food Processing Technologies, CRC Press, ISBN 9781466507241

Graded Exam
  • Viva Voce
  • Two-Hour Written Examination
Assessment Methods Remark

Standard examination performance: Oral examination (alternative examination performance to be announced by the examiner if necessary at the beginning of the event)

Duration

1 Term

Module Frequency

Only Winter Term

Language of Instruction

English

 

Contact

Hochschule Osnabrück
University of Applied Sciences
Albrechtstr. 30
49076 Osnabrück
Phone: +49 (0)541 969-0
Fax: +49 (0)541 969-2066
E-Mail: webmaster@hs-osnabrueck.de

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UNIVERSITY OF APPLIED SCIENCES

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