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330049 VO Food Technology (2020W)

Chemical Food Technology and Physical Techniques of Food Processing

Th 28.01. 08:30-11:00 Digital



Language: German

Examination dates


Classes (iCal) - next class is marked with N

The course will be converted to digital teaching with the "Collaborate" tool in the winter semester 2020/21.
All information can be found in Moodle under this course.

Thursday 01.10. 08:30 - 11:00 Digital
Thursday 08.10. 08:30 - 11:00 Digital
Thursday 15.10. 08:30 - 11:00 Digital
Thursday 22.10. 08:30 - 11:00 Digital
Thursday 29.10. 08:30 - 11:00 Digital
Thursday 05.11. 08:30 - 11:00 Digital
Thursday 12.11. 08:30 - 11:00 Digital
Thursday 19.11. 08:30 - 11:00 Digital
Thursday 26.11. 08:30 - 11:00 Digital
Thursday 03.12. 08:30 - 11:00 Digital
Thursday 17.12. 08:30 - 11:00 Digital
Thursday 07.01. 08:30 - 11:00 Digital
Thursday 14.01. 08:30 - 11:00 Digital
Thursday 21.01. 08:30 - 11:00 Digital


Aims, contents and method of the course

The course will be converted to digital teaching in the 2020/21 winter semester. You have to be registered for the course in order to receive all information.

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.

1 Introduction
1.1 Historical development of food processing
1.2 Trends in the field of food supply
1.2.1 Social development tendencies
1.2.2 Nutritional trends
1.2.4 Product trends
1.3 Economic aspects and importance of the food supply chain
1.4 Challenges to food technology and nutrition
1.4.1 Food security
1.4.2 Food safety
1.4.3. Ecological challenges Sustainable food production Resilience of food production
1.5 Food functions and food quality
1.6 Definition of terms

2 Reasons and goals of food processing

3 Holistic, process-oriented approach to food technology - concept of the unit operations and unit processes in food technology

4 Unit food operations
4.1 Heat exchange
4.2 Changes in shape or phase
4.2.1 Crushing (cutting), shaping (compression molding, agglomeration)
4.2.2 Melting-solidifying-freezing (deep freezing)
4.3 Mixing operations (mixing, homogenizing, dispersing / emulsifying)
4.4 Separation operations [drying (sorption isotherms, water activity principle)].
5 Basic Food Processes
5.1 Basics of reaction kinetics
5.2 Preparation and cooking processes
5.2.1 Conventional cooking processes
5.2.2 Microwave Cooking and Cooking Extrusion

5.3 Shelf life processes
5.3.1 Storage and packaging in a modified atmosphere
5.3.2 Effect of thermal energy (blanching, pasteurizing, sterilizing)
5.3.3 Shelf life processes due to the action of electromagnetic energy
5.3.4 Shelf life processes through the action of mechanical energy

Lecture with media support

Assessment and permitted materials

The exams will take place digitally in the winter semester 2020/21 in open book format.

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.

Update because of Covid-19 from 29.04.2020:
The exam is held in online mode:
Written digital exam with open questions using an exam sheet for download.
The exam material is identical to that of the normal written exam. The number of questions (6) and the assessment criteria remain the same.
In contrast to the normal written exam, all aids are allowed in the digital written exam. The questions are therefore formulated in such a way that not only factual knowledge is in the foreground, but the focus is placed on understanding the relationships and backgrounds.
The time interval for answering the questions is therefore extended from 60 min to 90 min.

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.

Update because of Covid-19 from 29.04.2020:
The content of the exam is identical to the normal written examination. The number of questions (6) and the assessment criteria also remain the same.

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 provided.

Association in the course directory

K 253

Last modified: Tu 29.12.2020 21:49