Universität Wien

330050 VO Food Technology for the Subject Household Economy and Nutrition (2020W)

3.00 ECTS (3.00 SWS), SPL 33 - Ernährungswissenschaften

Deutsch
Moodle

Registration/Deregistration

Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).
Register/Deregister for this course

Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

Die Lehrveranstaltung wird im WS 2020/21 auf digitale Lehre mit dem Tool "Collaborate" umgestellt.
Alle Informationen dazu finden Sie in Moodle unter dieser Lehrveranstaltung.

  • Thursday 01.10. 08:30 - 11:00 Digital
  • Thursday 08.10. 08:30 - 11:00 Digital
  • Thursday 15.10. 08:30 - 11:00 Digital
  • Thursday 22.10. 08:30 - 11:00 Digital
  • Thursday 29.10. 08:30 - 11:00 Digital
  • Thursday 05.11. 08:30 - 11:00 Digital
  • Thursday 12.11. 08:30 - 11:00 Digital
  • Thursday 19.11. 08:30 - 11:00 Digital
  • Thursday 26.11. 08:30 - 11:00 Digital
  • Thursday 03.12. 08:30 - 11:00 Digital
  • Thursday 17.12. 08:30 - 11:00 Digital

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.

ontents:
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 basic operations and processes in food technology

4 basic 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 Combination operations (mixing, homogenizing, dispersing / emulsifying)
4.4 Separation operations [drying (sorption isotherms, water activity principle)].

Method:
Lecture with media support

Assessment and permitted materials

The course will be converted to digital teaching in the 2020/21 winter semester. You have to be registered for the course in order to receive all information.

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 given in the Power Point presentations.

Association in the course directory

K 253

Last modified: Fr 12.05.2023 00:24