Universität Wien

330049 VO Food Technology (2021W)

Chemical Food Technology and Physical Techniques of Food Processing

5.00 ECTS (3.00 SWS), SPL 33 - Ernährungswissenschaften
ON-SITE

Deutsch
Moodle

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Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).
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Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

UPDATE 22.11.2021
Vorerst werden alle Vorlesungstermine ab Donnerstag, dem 25.11.2021 bis einschließlich 16.12.2021 digital via Collaborate angeboten.

  • Thursday 07.10. 08:00 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 14.10. 08:00 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 21.10. 08:00 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 28.10. 08:00 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 04.11. 08:00 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 11.11. 08:00 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 18.11. 08:00 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 25.11. 08:00 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 02.12. 08:00 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 09.12. 08:00 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 16.12. 08:00 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 13.01. 08:00 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 20.01. 08:00 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 27.01. 08:00 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG

Information

Aims, contents and method of the course

If it is legally possible, the course will be held as a face-to-face lecture in WS 2021/22, otherwise in digital form. 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

Assessment and permitted materials

The exams will take place digitally in the winter semester 2021/22 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

Additional literature is cited in the Power Point presentations provided.

Association in the course directory

K 253

Last modified: Fr 12.05.2023 00:24