330049 VO Food Technology (2020W)

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.

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.

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 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

Method:
Lecture with media support