330049 VO Food Technology (2009W)
Labels
Vorbesprechung: 13.10.2009
Details
max. 180 participants
Language: German
Examination dates
Lecturers
Classes (iCal) - next class is marked with N
- Tuesday 13.10. 11:00 - 12:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
- Tuesday 12.01. 13:00 - 16:00 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
- Wednesday 13.01. 13:00 - 16:00 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
- Thursday 14.01. 13:00 - 16:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
- Monday 18.01. 13:00 - 16:00 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
- Tuesday 19.01. 13:00 - 16:00 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
- Wednesday 20.01. 13:00 - 16:00 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Information
Aims, contents and method of the course
Technological methods and processes in the production, preparation and storage of food: mechanical, physical, chemical, biotechnological methods, etc. Food specific application of technological processes for food of plant and animal origin: milk and milk products, egg products, meat and meat products, fish and fish products, fat and oils, cereals and farinaceous food, vegetable and fruit products, sugar, alkaloid-containing food.
Assessment and permitted materials
written examination
Minimum requirements and assessment criteria
Scientific evaluation of technological methods and processes in the production, preparation and storage of food.
Examination topics
Lecture, Power-Point-Presentation
Reading list
VO-Unterlagen werden bereitgestellt.
R.Heiss: Lebensmitteltechnologie
R.Heiss & K.Eichner: Haltbarmachen von Lebensmitteln
W.Frede: Taschenbuch für Lebensmittelchemiker und Lebensmitteltechnologen
H.D.Belitz & W.Grosch: Lehrbuch der Lebensmittelchemie
Chemical Technology, Vol.7 & 8
R.Heiss: Lebensmitteltechnologie
R.Heiss & K.Eichner: Haltbarmachen von Lebensmitteln
W.Frede: Taschenbuch für Lebensmittelchemiker und Lebensmitteltechnologen
H.D.Belitz & W.Grosch: Lehrbuch der Lebensmittelchemie
Chemical Technology, Vol.7 & 8
Association in the course directory
K 253
Last modified: Sa 02.04.2022 00:27