330049 VO Food Technology (2016W)
Chemical Food Technology and Physical Techniques of Food Processing
Labels
German
Details
max. 400 participants
Language: German
Examination dates
Wednesday
08.02.2017
Wednesday
15.02.2017
Wednesday
01.03.2017
Wednesday
22.03.2017
Wednesday
26.04.2017
Wednesday
17.05.2017
Wednesday
21.06.2017
Wednesday
28.06.2017
Thursday
06.07.2017
Monday
11.09.2017
Wednesday
27.09.2017
Wednesday
25.10.2017
Wednesday
22.11.2017
Wednesday
20.12.2017
Wednesday
24.01.2018
Lecturers
Classes
LV-Termine:
Do 06.10.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 13.10.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 20.10.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 27.10.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 03.11.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 10.11.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 17.11.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 24.11.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 01.12.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 15.12.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 12.01.2017, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 19.01.2017, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 26.01.2017, 11:30 - 14:00 Uhr, HS 8, UZA IIInformation
Aims, contents and method of the course
Assessment and permitted materials
Written examination
The questions are asked in German. The written answers to the questions can be made in English or German.
There are no auxiliary materials allowed during the test.
The questions are asked in German. The written answers to the questions can be made in English or German.
There are no auxiliary materials allowed during the test.
Minimum requirements and assessment criteria
6 open questions - pro question is a maximum of 5 Points.
Achievable Maximum number of Points : 30
26.5 to 30 pts.: Very good
22.5 to 26 pts.: Good
18.5 to 22 pts.: Satisfying
15.5 to 18 pts.: Enough
not enough under 15.0 pts.
Achievable Maximum number of Points : 30
26.5 to 30 pts.: Very good
22.5 to 26 pts.: Good
18.5 to 22 pts.: Satisfying
15.5 to 18 pts.: Enough
not enough under 15.0 pts.
Examination topics
Relevant for the examination are the remarks in the lecture and the Content of the downlodable documents.
Downloadable documents are located on the central learning platform.
Downloadable documents are located on the central learning platform.
Reading list
Additional literature is cited in the downloadable documents.
Association in the course directory
K 253
Last modified: Mo 07.09.2020 15:44
Upon successful completion of the course the students are familiar with the principles and context of food processing. They understand the reasons why food are treated and processed.Content:
1 Introduction
1.1 Historical development of food processing
2.1 Nutrition and product trends
3.1 Economic aspects and importance of the food supply chain
4.1 Definition of terms
5.1 Tasks and objectives of food technology
6.1 Food and food quality functions
7.1 Food safety and food security
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
5.2 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 energyMethod:
Lecture with media support