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330049 VO Food Technology (2020W)
Chemical Food Technology and Physical Techniques of Food Processing
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Deutsch
Registration/Deregistration
Details
Language: German
Examination dates
Lecturers
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
N
Thursday
28.01.
08:30 - 11:00
Digital
Information
Aims, contents and method of the course
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.
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.
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.
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
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.Contents:
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
1.4.3.1 Sustainable food production
1.4.3.2 Resilience of food production
1.5 Food functions and food quality
1.6 Definition of terms2 Reasons and goals of food processing3 Holistic, process-oriented approach to food technology - concept of the unit operations and unit processes in food technology4 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 Extrusion5.3 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 energyMethod:
Lecture with media support