Universität Wien

330050 VO Food Technology for the Subject Household Economy and Nutrition (2015W)

3.00 ECTS (3.00 SWS), SPL 33 - Ernährungswissenschaften

Deutsch
Moodle

Details

max. 80 participants
Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

Für die TeilnehmerInnen dieser Vorlesung sind nur die Termine bis 17.12.2015 prüfungsrelevant.

  • Thursday 08.10. 11:30 - 14:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 15.10. 11:30 - 14:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 29.10. 11:30 - 14:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 05.11. 11:30 - 14:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 12.11. 11:30 - 14:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 19.11. 11:30 - 14:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 26.11. 11:30 - 14:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 03.12. 11:30 - 14:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 10.12. 11:30 - 14:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 17.12. 11:30 - 14:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 07.01. 11:30 - 14:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Thursday 14.01. 11:30 - 14:00 UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
  • Thursday 21.01. 11:30 - 14:00 UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
  • Thursday 28.01. 11:30 - 14:00 UZA2 Hörsaal 6 (Raum 2Z227) 2.OG

Information

Aims, contents and method of the course

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)].

Assessment and permitted materials

Written examination
The questions are asked in German. The answers to the questions can be made in English or German.
When considering no aids are allowed.
6 open questions - each question will be awarded a maximum of 5 points.

Minimum requirements and assessment criteria

Nach erfolgreicher Absolvierung der Lehrveranstaltung sind die Studierenden mit den Grundzügen und Zusammenhängen der Lebensmittelverarbeitung vertraut.

Examination topics

Lecture with media Support.

Downloadable documents are located on the central leraning platform Moodle

Reading list

Is cited in the downloadable documents

Association in the course directory

K 253

Last modified: Sa 02.04.2022 00:27