330050 VO Food Technology for the Subject Household Economy and Nutrition (2016W)
Labels
Deutsch
Details
max. 80 participants
Language: German
Examination dates
Wednesday
25.01.2017
Wednesday
08.02.2017
Wednesday
15.02.2017
Wednesday
22.03.2017
Wednesday
26.04.2017
Wednesday
17.05.2017
Wednesday
21.06.2017
Thursday
06.07.2017
Wednesday
27.09.2017
Wednesday
25.10.2017
Wednesday
22.11.2017
Wednesday
20.12.2017
Lecturers
Classes (iCal) - next class is marked with N
LV-Termine:
Do 06.10.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 13.10.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 20.10.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 27.10.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 03.11.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 10.11.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 17.11.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 24.11.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 01.12.2016, 11:30 - 14:00 Uhr, HS 8, UZA IIDo 15.12.2016, 11:30 - 14:00 Uhr, HS 8, UZA II
Thursday
06.10.
11:30 - 14:00
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday
13.10.
11:30 - 14:00
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday
20.10.
11:30 - 14:00
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday
27.10.
11:30 - 14:00
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday
03.11.
11:30 - 14:00
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday
10.11.
11:30 - 14:00
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday
17.11.
11:30 - 14:00
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday
24.11.
11:30 - 14:00
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday
01.12.
11:30 - 14:00
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday
15.12.
11:30 - 14:00
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Information
Aims, contents and method of the course
Assessment and permitted materials
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
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
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 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 points
Examination topics
Relevant for the examination are the remarks in the lecture and the contents of the downloadable documents.
Downloadable documents are located on the central learning platform Moodle.
Downloadable documents are located on the central learning platform Moodle.
Reading list
Additional literature is cited in the downloadable documents.
Association in the course directory
K 253
Last modified: Sa 02.04.2022 00:27
Upon successful completion of the course the students are familiar with the principles and contexts of food processing. They understand the reasons why foods are treated and processed.Content:
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)].Method:
Lecture with media support