Advanced Food Technologies

44M0504

Master

English

5.0

only summer term

1 semester

Food production is undergoing a process of transformation, and the use of alternative raw materials and processes is becoming increasingly important, as is the use of resource-saving methods. New process technology options are discussed against the background of technical and social framework conditions using case studies. 

1. introduction and market environment

2. criteria for successful processes

3. processes for structure formation and modification

4. processes for extending shelf life

5. non-thermal processes

5. evaluation of environmental impacts and technological consequences

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

• oral exam and Oral presentation, with written elaboration

• Regular participation

oral exam 80 % + report 20 %

oral exam 20-30 min.

report: 20 min

This module requires exisitng knowledge of food technology principles such as material and heat transport as well as basic food processing and shelf life.

Students will be able to name current processes and their active principles and compare them to conventional processes. They have knowledge of the selection of suitable technologies and raw materials to achieve process goals and can justify these. Participants will be familiar with key process parameters and their influence on the structure and shelf life of the products as well as key options for intensifying the process. They deepen their knowledge of already known processes and expand this to include relevant new developments.

Graduates have knowledge of current processes, their operating principles and influencing factors and can relate these to conventional processes. They have in-depth knowledge of the technical process possibilities and can present and discuss these and explain the advantages and disadvantages.

Students can solve process engineering problems and optimization processes based on their existing knowledge and critically discuss the solutions developed. They can reflect on test results and design studies and draw conclusions on the application of a solution and justify these.

Students use existing and independently acquired knowledge to develop complex technical solutions. After weighing up the advantages and disadvantages, they make a well-founded decision in favor of a process in combination with a raw material in order to solve a food production problem. 

Graduates select suitable methods and test protocols to solve case studies and technical issues and carry out research work independently. They justify their choices and critically classify their results.

The participants exchange their findings, technical fields of action and solutions to problems. They discuss advantages and disadvantages as well as technical or legal hurdles and develop solutions based on case studies.

Graduates critically assess their skills and use them to select suitable processes for the production of sustainable food. 

• Töpfl, Stefan

• Töpfl, Stefan