330021 VO+UE Household and food technology (2018S)

The students were systematicly told about function and use of all the important household appliances (for preparing, cooking, cooling and freezing, washing, drying, claening). Special aspects of these appliances were discussed using examples. The students also were introduced to the technology of household working processes.
Physical basics are included too. Economic, ecological and social aspects of techniques are discussed, for example design for all or man-machine-communication (smart home). So the students can see interaction between household technics and other parts of their studies.
Structure of the Lecture
The lecture is based on the book Haushalttechnik: Verfahren und Geräte im Haushalt; (s. literature):

1 Introduction
Relevance of the using of technique in private households for the whole society ... thinking of oecology an oekonomy, design for all
teamwork: evaluation of usability (example blender)

2 Preparing appliances
2.0 Basics of preparing

2.1. Appliances for cutting
(for example knife; food slicer, cutter; meet mincer)

2.2 Appliances for separating
(for example juice extractor; citrus press)

2.3 Appliances for mixing
(for example blender)

2.4 Trends

3 Cooking appliances
3.0 Basics of cooking

3.2 Cooking zones

3.2 Oven

3.3 Mikrowave oven

3.4 Steamer

3.5 Grill

3.7 Combinated cooking appliances

3.8 Trends

Some functions and features are illustrated by short experiments.

6. Fridge and Freezer
4.0 Basics of cooling and freezing

4.1 Active fridge and freezer
4.1.1 Technology of cooling
4.1.2 Refrigerators
4.1.3 Freezers
4.1.4 Fritge-Freezer

4.2 Trends

7. Dishwashing appliances
5.0 Basics of cleaning

5.1 Dishwashers

5.2 Trends

6 Laundry
6.0 Basics of washing
6.0.1 Washing process
6.0.2 Spinning process
6.0.3 Drying process
6.0.4 Ironing process

6.1 Washing Machine

6.2 Spin Dryer

6.3 Tumble Dryer

6.4 Irons

6.5 Trends

7. Cleaning appliances
7.4 Vacuum cleaner

7.5 Special appliances

7.6 Trends

Seminar

The students independantly deal with an actual theme of household and food technology given by the leader. They present their results in a lecture or in a paper.