Universität Wien

330050 VO Food Technology for the Subject Household Economy and Nutrition (2016W)

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

LV-Termine:

Do 06.10.2016, 11:30 - 14:00 Uhr, HS 8, UZA II

Do 13.10.2016, 11:30 - 14:00 Uhr, HS 8, UZA II

Do 20.10.2016, 11:30 - 14:00 Uhr, HS 8, UZA II

Do 27.10.2016, 11:30 - 14:00 Uhr, HS 8, UZA II

Do 03.11.2016, 11:30 - 14:00 Uhr, HS 8, UZA II

Do 10.11.2016, 11:30 - 14:00 Uhr, HS 8, UZA II

Do 17.11.2016, 11:30 - 14:00 Uhr, HS 8, UZA II

Do 24.11.2016, 11:30 - 14:00 Uhr, HS 8, UZA II

Do 01.12.2016, 11:30 - 14:00 Uhr, HS 8, UZA II

Do 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

Objectives:
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

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

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

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.

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