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270032 VO Food Processing (2021W)

3.00 ECTS (2.00 SWS), SPL 27 - Chemie


Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).


Language: German



Do 10:30-13:00, 07.10.-16.12.2021


Aims, contents and method of the course

1 Introduction 2 Definition of Terms 3 Reasons and aims of food
processing 4 Concept of Unit Operations and Unit Processes of Food Technology 5 Unit Operations 5.1 Heat exchange 5.2 Forming operations
5.3 Mixing operations [mixing, kneading, stirring (homogenisation,
suspending, dis-persing/emulsifying, whipping)] 5.4 Separation
operations [Drying (sorption isothermes, water activity)]] 6 Unit Processes of Food Technology 6.1 Fundamental principles of reaction
kinetics 6.2 Cooking processes (conventional cooking processes,
microwave cooking, cooking extrusion) 6.3 Preservation processes using
thermal energy [blanching, pasteurisation, sterilisation (container
sterilisation, UHT-sterilisation, aseptic filling)] Preservation
processes using electromagnetic energy Preservation process using
mechanical energy (high pressure treatment)

Assessment and permitted materials

Beurteilung: mündlich

Minimum requirements and assessment criteria

Based on the lectures of process engineering more fundamental
principles of unit operations and unit processes of food technology, as
well as specific unit operations and especially unit processes are
taught. This knowledge is the basis for under-standing the specific food
technologies and to realize connections and common ground between these technologies

Examination topics

Examination modalities: written

Reading list

downloadbare Materialien und Vorlesungsfolien jeweils zur Einzelveranstaltung auf der Moodle-Plattform

Association in the course directory

LC-2, LCH II-2, LMC A3

Last modified: Fr 20.08.2021 11:28