Universität Wien FIND

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Further information about on-site teaching can be found at https://studieren.univie.ac.at/en/info.

330050 VO Food Technology for the Subject Household Economy and Nutrition (2019W)

Deutsch

Registration/Deregistration

Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

Thursday 03.10. 08:00 - 11:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday 10.10. 08:00 - 11:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday 17.10. 08:00 - 11:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday 24.10. 08:00 - 11:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday 31.10. 08:00 - 11:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday 07.11. 08:00 - 11:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday 14.11. 08:00 - 11:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday 21.11. 08:00 - 11:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday 28.11. 08:00 - 11:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday 05.12. 08:00 - 11:00 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Thursday 12.12. 08:00 - 11:00 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

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 points

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 contents of the downloadable documents.
Downloadable documents are located on the central learning platform Moodle.

Reading list

Further literature is provided in the Power Point presentations.

Association in the course directory

K 253

Last modified: Mo 05.10.2020 10:11