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330044 VO Food technology - social challenges, state of the art and trends (2021S)
Labels
REMOTE
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
- Monday 26.07.2021 09:45 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
-
Monday
13.09.2021
15:00 - 16:30
Hörsaal 1, UZA 1, Biozentrum Althanstraße 14, 1.008A EG
Hörsaal 2 UZA 1 Biozentrum 2.249 1.OG
Hörsaal 3 2A211 2.OG UZA II Geo-Zentrum
UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
UZA2 Hörsaal 5 (Raum 2Z202) 2.OG
UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG - Friday 03.12.2021 15:00 - 16:30 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
- Friday 04.02.2022 09:45 - 11:15 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Lecturers
Classes (iCal) - next class is marked with N
- Tuesday 11.05. 09:45 - 11:15 Digital
- Tuesday 18.05. 09:45 - 11:15 Digital
- Tuesday 01.06. 09:45 - 11:15 Digital
- Tuesday 08.06. 09:45 - 11:15 Digital
- Tuesday 15.06. 09:45 - 11:15 Digital
- Tuesday 22.06. 09:45 - 11:15 Digital
- Tuesday 29.06. 09:45 - 11:15 Digital
- Tuesday 06.07. 09:45 - 11:15 Digital
- Tuesday 13.07. 09:45 - 11:15 Digital
- Tuesday 20.07. 09:45 - 11:15 Digital
Information
Aims, contents and method of the course
Assessment and permitted materials
written test, estimated presence
open-ended questions
time 90 min
open-ended questions
time 90 min
Minimum requirements and assessment criteria
not less than 4 in the written test (40% maximal points)
Examination topics
The students get a skript including the content of the lecture.
Reading list
told in the lecture
Association in the course directory
Last modified: Fr 12.05.2023 00:24
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.