Universität Wien

330049 VO Food Technology (2017W)

Chemical Food Technology and Physical Techniques of Food Processing

5.00 ECTS (3.00 SWS), SPL 33 - Ernährungswissenschaften

Deutsch
Moodle

Details

Language: German

Examination dates

Lecturers

Classes

DO 05.10.2017_08.30-11.15_UZA2 Hörsaal 8
DO 12.10.2017_08.30-11.15_UZA2 Hörsaal 8
DO 19.10.2017_08.30-11.15_UZA2 Hörsaal 8
DO 09.11.2017_08.30-11.15_UZA2 Hörsaal 8
DO 16.11.2017_08.30-11.15_UZA2 Hörsaal 8
DO 23.11.2017_08.30-11.15_UZA2 Hörsaal 8
DO 30.11.2017_08.30-11.15_UZA2 Hörsaal 8
DO 07.12.2017_08.30-11.15_UZA2 Hörsaal 8
DO 14.12.2017_08.30-11.15_UZA2 Hörsaal 8
DO 11.01.2018_08.30-11.15_UZA2 Hörsaal 8
DO 18.01.2018_08.30-11.15_UZA2 Hörsaal 8
DO 25.01.2018_08.30-11.15_UZA2 Hörsaal 8

Information

Aims, contents and method of the course

Objectives:
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 energy

Method:
Lecture with media support

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.

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.

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.

Reading list

Further literature is given in the Power Point presentations.

Association in the course directory

K 253

Last modified: Mo 07.09.2020 15:44