Special Food Technologies
Expected dates: July 13 - Aug 4, 2023
Special Food Technologies
You are interested in...
- improving your knowledge and expertise in food processing and food technologies
- hands on experience in special food processing techniques and are eager to get acquainted with state of the art equipment
- learning from valuable expert insights into latest developments in food engineering and food innovation
- joining a group of motivated German and international students
...then apply for our International Summer University course - Special Food Technologies!
The Summer University course - Special Food Technologies is jointly offered by Osnabrück University of Applied Sciences and the German Institute of Food Technologies (DIL Deutsches Institut für Lebensmitteltechnik e.V.) link: http://www.dil-ev.de/en
International Summer University
The International Summer University is a three week intensive program taught in English and is open for international students from all around the world and for students of Osnabrück University of Applied Sciences. Gaining intercultural experience by working together with international students in small groups is one of the benefits of ISU. Moreover, it is a good opportunity for students who consider going abroad for a study term to get in touch and network with international students. Last but not least, you will receive ECTS credits for taking part in ISU.
Course Special Food Technologies
In various areas of food processing (e.g. dairy, meat or cereal industry) special processing techniques as well as equipment are used. The course Special Food Technologies is aiming on extending knowledge and experience in selected areas of food processing.
Flyer and exemplary Schedule for the International Summer University course on "Special Food Technologies":
Further Information about the registration, requirements, fees, dates, cultural programme etc., please visit this site.
Prof. Dr.-Ing. Stefan Töpfl is a food engineer with a focus on process efficiency and targeted energy use in food industry. As Manager Advanced Research at the German Institute of Food Technologies DIL, he focuses on process and equipment design for pulsed electric fields, high pressure processing and extrusion. Since 2017 he is managing director of the spin-off Elea GmbH. He is professor for food process engineering at Osnabrück University of Applied Sciences since 2009. His teaching activities include process engineering, plant and process design as well as process intensification.
Dr. Kemal Aganovic is a food technology engineer with a focus on conventional and alternative food processing technologies, such as applications of high pressure, pulsed electric fields and light. Since completion of his master course Food Science and Technology at the University of Natural Resources and Life Sciences in Vienna, he engaged at the German Institute of Food Technologies as a Marie Curie ITN fellow on FP7 “HST FoodTrain” European project. In February 2017 he received his PhD in Bioscience Engineering at the KU Leuven in Belgium. Since 2018 he is appointed as head of the research platform Advanced Technologies.
Dipl.-Ing. (FH) Anke Riemenschneider is a horticulturist and coordinator for the study programme Food Production Engineering and Business.
Since 2007 she is at the University of Applied Sciences and responsible for the support of international activities e.g. Workshops, Excursions, Summer Programmes.
Phone: +49 (541) 969-5269