330049 VO Food Technology (2011W)
Labels
Details
max. 180 participants
Language: German
Examination dates
Friday
03.02.2012
Monday
27.02.2012
Tuesday
20.03.2012
Thursday
05.04.2012
Wednesday
16.05.2012
Monday
18.06.2012
Tuesday
25.09.2012
Wednesday
31.10.2012
15:00 - 16:00
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG Tuesday 20.11.2012 12:00 - 14:00 UZA2 Hörsaal 6 (Raum 2Z227) 2.OG Monday 03.12.2012 Friday 14.12.2012
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG Tuesday 20.11.2012 12:00 - 14:00 UZA2 Hörsaal 6 (Raum 2Z227) 2.OG Monday 03.12.2012 Friday 14.12.2012
Lecturers
Classes (iCal) - next class is marked with N
Tuesday
11.10.
08:30 - 10:45
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Tuesday
18.10.
08:30 - 10:45
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Tuesday
25.10.
08:30 - 10:45
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Tuesday
08.11.
08:30 - 10:45
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Tuesday
15.11.
08:30 - 10:45
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Tuesday
22.11.
08:30 - 10:45
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Tuesday
29.11.
08:30 - 10:45
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Tuesday
06.12.
08:30 - 10:45
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Tuesday
13.12.
08:30 - 10:45
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Tuesday
10.01.
08:30 - 10:45
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Tuesday
17.01.
08:30 - 10:45
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Tuesday
24.01.
08:30 - 10:45
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Tuesday
31.01.
08:30 - 10:45
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Information
Aims, contents and method of the course
Assessment and permitted materials
written examination
Minimum requirements and assessment criteria
Students are familiar to the basic features and contexts of food processing after successful completion of the course. In particular, they know the processes and methods of cooking and preservation of food.
Examination topics
Lecture, Power-Point-Presentation
Lecture with media support
Downloadable documents on the website of the Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna (password protected - the password will only be announced in class.)
Lecture with media support
Downloadable documents on the website of the Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna (password protected - the password will only be announced in class.)
Reading list
Is listed in the downloadable documents.
Association in the course directory
K 253
Last modified: Sa 02.04.2022 00:27
1.1 Historical development of food processing
2.1 Nutrition and Product Trends
1.3 Economic aspects and importance of the food supply chain
4.1 Definition of Terms
1.5 Tasks and objectives of Food Technology
1.6 Food and Food Quality Functions
1.7 Food Safety
2 Reasons and objectives of food processing
3 A holistic, process-oriented approach to food technology –
Concept of unit operations and unit processes in food technology
4 Food Technology Unit Operations
4.1 Heat exchange
4.2 Shape-and phase changes
4.2.1 Grinding (cutting), molding, agglomeration
4.2.2 Melting-freezing (deep freezing)
4.3 Blending operations (mixing, homogenizing, dispersing / emulsifying)
4.4 Separation operations [e.g. drying (sorption isotherms and water activity principle)].
5 Food Technology unit processes
5.1 Basics of Reaction Kinetics
2.5 Cooking processes
5.2.1 Conventional cooking methods
5.2.2 Microwave cooking and cooking extrusion
5.3 Unit processes for extending shelf life of foods
5.3.1 Modified atmosphere storage and packaging
5.3.2 Use of thermal energy (blanching, pasteurization, sterilization)
5.3.3 Use of electromagnetic energy
5.3.4 Use of mechanical energy