330044 VO Food technology - social challenges, state of the art and trends (2020S)

3.00 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften

Moodle

Registration/Deregistration

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

Details

Language: German

Examination dates

Lecturers

Monika Blechinger-Zahnweh

Classes

Instead of the annouced appointments there will be jitsi meetings to talk about the lecture notes; time 11.00 to 12.00:

thursday 28.5, 4.6, 11 6., 18.6, 25.6
and
tuesday 23.6

thursday 2.7 questions

Information

Aims, contents and method of the course

Technical products determine our life and many of them are supposed to be essential. To prepare, cook and store food we use many processes and appliances in communal feeding and private households. The common aim is to work efficient, to get optimal results while considering the oecological and oeconomic boundery conditions.
The students realise and discuss the social problems of using technics, for example sustainability, security, usabiity, design for all als well as oeconomical parameters.
Knowing processes and function of appliances to prepare, cook and store food (cooling and freezing) make the students able to evaluate different technical products and scenarios (usability, oecological foodprint, productivity).
Current trends of technical developement such as digitalisation or engeneering standards are also presented and diskussed.

Assessment and permitted materials

written test

Minimum requirements and assessment criteria

not less than 4 in the written test (50% maximal points)

Examination topics

The students get a skript including the content of the lecture.

Reading list

will be announced in the lecture

Association in the course directory

Last modified: Sa 02.04.2022 00:27