Universität Wien

330044 VO Food technology - social challenges, state of the art and trends (2022S)

3.00 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften

Die Lehrveranstaltung findet nur ab einer Belegung von mind. 5 TeilneherInnen statt
Moodle

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Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

  • Wednesday 06.04. 13:15 - 20:00 Seminarraum 2F546 Ernährungswissenschaften UZA II
  • Thursday 07.04. 09:45 - 16:30 Seminarraum 2F546 Ernährungswissenschaften UZA II
  • Wednesday 27.04. 13:15 - 20:00 Seminarraum 2F546 Ernährungswissenschaften UZA II
  • Thursday 28.04. 09:45 - 16:30 Seminarraum 2F546 Ernährungswissenschaften UZA II

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, estimated presence
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

wird in der VO bekanntgegeben

Association in the course directory

Last modified: Fr 20.01.2023 07:29