Special Food Technologies
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 6.0 of 02/27/2020
- Code of Module
44B0584
- Modulename (german)
Special Food Technologies
- Study Programmes
- Wirtschaftsingenieurwesen Agrar/Lebensmittel (B.Eng.)
- Bioverfahrenstechnik in Agrar- und Lebensmittelwirtschaft (B.Sc.)
- Level of Module
3
- Mission Statement
In various areas of food processing (e.g. dairy, meat or cereal industry) special processing techniques as well as equipment are used. Based on the modules food technology and food process engineering this module is aiming on extending knowledge and experience in selected areas of food processing.
- Content
- The module will focus on specific processing techniques in the areas
- fruit and vegetable processing
- dairy technology
- meat technology
- cereal processing
- confectionary products.
Processing techniques and equipment will be selected according to the interest of the participants.
- Mode of Delivery
LessonsPractical course on pilot scale levelStudent presentations
- Expected Knowledge and/or Competences
Modules "Food Engineering" and "Food Process Engineering" passed.
- Responsible of the Module
Töpfl, Stefan
- Lecturer(s)
Töpfl, Stefan
- Credits
5
- Concept of Study and Teaching
Workload Dozentengebunden Std. Workload Lehrtyp 30 Vorlesungen 30 Labore Workload Dozentenungebunden Std. Workload Lehrtyp 30 Veranstaltungsvor-/-nachbereitung 30 Literaturstudium 30 Prüfungsvorbereitung
- Recommended Reading
Berk, Y. (2013) Food Process Engineering and Technology. Associated Press.Cauvain, S. (2015) Technology of Breadmaking. Springer.Feiner, G. (2006) Meat Products Handbook. CRC Press.Fellows, P.J. (2000) Food Processing Technology. CRC Press.Goff, H.D. (2013) Ice Cream. Springer.Kessler, H.G., (2002) Food and Bio Process Engineering - Dairy Technology. Publsihing house A. Kessler.Lawrie, R.A. (2006) Lawrie´s Meat Science. CRC Press.Matz, S.A. (2013) Snack Food Technology. Avi Publishing.McClements, D.J. (2004) Food Emulsions: Principles, Practices and Techniques. CRC Press.Singh, R.P. (2008) Introduction to Food Engineering. Associated Press.Smit, G. (2003) Dairy Processing: Improving Quality. CRC Press.Sun, D.W. (2014) Emerging Technologies for Food Processing. Elsevier.Talbot, G. (2009) Technology of Coated and Filled Chocolate, Conefectionary and Bakery Products. CRC Press.Toledo, R.R. (2006) Fundamentlas of Food Process Engineering. Springer.
- Assessment Methods Remark
oral exam 80% + referat 20%
- Duration
1 Term
- Module Frequency
Only Summer Term
- Language of Instruction
English