Special Food Technologies

Faculty

Faculty of Agricultural Science and Landscape Architecture

Version

Version 6.0 of 02/27/2020

Code of Module

44B0584

Modulename (german)

Special Food Technologies

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

3

Mission Statement

In various areas of food processing (e.g. dairy, meat or cereal industry) special processing techniques as well as equipment are used. Based on the modules food technology and food process engineering this module is aiming on extending knowledge and experience in selected areas of food processing.

Content
  • The module will focus on specific processing techniques in the areas
  • fruit and vegetable processing
  • dairy technology
  • meat technology
  • cereal processing
  • confectionary products.

    Processing techniques and equipment will be selected according to the interest of the participants.
Mode of Delivery

LessonsPractical course on pilot scale levelStudent presentations

Expected Knowledge and/or Competences

Modules "Food Engineering" and "Food Process Engineering" passed.

Responsible of the Module

T?pfl, Stefan

Lecturer(s)

T?pfl, Stefan

Credits

5

Concept of Study and Teaching
Workload Dozentengebunden
Std. WorkloadLehrtyp
30Vorlesungen
30Labore
Workload Dozentenungebunden
Std. WorkloadLehrtyp
30Veranstaltungsvor-/-nachbereitung
30Literaturstudium
30Prüfungsvorbereitung
Recommended Reading

Berk, Y. (2013) Food Process Engineering and Technology. Associated Press.Cauvain, S. (2015) Technology of Breadmaking. Springer.Feiner, G. (2006) Meat Products Handbook. CRC Press.Fellows, P.J. (2000) Food Processing Technology. CRC Press.Goff, H.D. (2013) Ice Cream. Springer.Kessler, H.G., (2002) Food and Bio Process Engineering - Dairy Technology. Publsihing house A. Kessler.Lawrie, R.A. (2006) Lawrie?s Meat Science. CRC Press.Matz, S.A. (2013) Snack Food Technology. Avi Publishing.McClements, D.J. (2004) Food Emulsions: Principles, Practices and Techniques. CRC Press.Singh, R.P. (2008) Introduction to Food Engineering. Associated Press.Smit, G. (2003) Dairy Processing: Improving Quality. CRC Press.Sun, D.W. (2014) Emerging Technologies for Food Processing. Elsevier.Talbot, G. (2009) Technology of Coated and Filled Chocolate, Conefectionary and Bakery Products. CRC Press.Toledo, R.R. (2006) Fundamentlas of Food Process Engineering. Springer.

Assessment Methods Remark

oral exam 80% + referat 20%

Duration

1 Term

Module Frequency

Only Summer Term

Language of Instruction

English