Advanced Food Processing Techniques
- Fakultät
Agrarwissenschaften und Landschaftsarchitektur
- Version
Version 2.0 vom 12.04.2019
- Modulkennung
44B0560
- Modulname (englisch)
Advanced Food Processing Techniques
- Studiengänge mit diesem Modul
- Bioverfahrenstechnik in Agrar- und Lebensmittelwirtschaft (B.Sc.)
- Wirtschaftsingenieurwesen Agrar/Lebensmittel (B.Eng.)
- Niveaustufe
3
- Kurzbeschreibung
The module will focus on modern and advanced food processing techniques and also cover food processing environmentla impact.
- Lehrinhalte
- 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
- Lernergebnisse / Kompetenzziele
Wissensverbreiterung
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.
Wissensvertiefung
Participants are able to elaborate and discuss the applicability of a technique for a certain application in food industry.
Können - instrumentale Kompetenz
Participants are able to judge processes and to establish a matrix of suitable processing options and relevant processing parameters.
Können - kommunikative Kompetenz
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.
Können - systemische Kompetenz
- Lehr-/Lernmethoden
Vorlesung, Seminar, Rechenübung
- Empfohlene Vorkenntnisse
Lebensmitteltechnik, Lebensmittelverfahrenstechnik
- Modulpromotor
Töpfl, Stefan
- Lehrende
Töpfl, Stefan
- Leistungspunkte
5
- Lehr-/Lernkonzept
Workload Dozentengebunden Std. Workload Lehrtyp 30 Vorlesungen 20 Seminare 10 Übungen Workload Dozentenungebunden Std. Workload Lehrtyp 50 Veranstaltungsvor-/-nachbereitung 20 Referate 20 Prüfungsvorbereitung 0 Veranstaltungsvor-/-nachbereitung
- Literatur
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
- Prüfungsleistung
- Mündliche Prüfung
- Klausur 2-stündig
- Bemerkung zur Prüfungsform
Standardprüfungsleistung: Mündliche Prüfung (alternative Prüfungsleistung vom Prüfer ggf. zu Beginn der Veranstaltung bekannt zu geben)
- Dauer
1 Semester
- Angebotsfrequenz
Nur Wintersemester
- Lehrsprache
Englisch