752343 Practical course in food technology

Type
Exercise course
Semester hours
5
Lecturer (assistant)
Organisation
Offered in
Wintersemester 2022/23
Languages of instruction
Englisch
Content

In the food technology exercises, the correct handling in food production is to be learned, from the correct behavior in a manufacturing company to the basics of the different types of production to the correct processing and the presentation of the data obtained for scientific purposes.

The first part of the course (basic course/3 days) covers the following topics:
- Basics of measurement technology and fluid mechanics
- Basics of plant engineering and hygienic design
- Basics of raw material preparation (e.g. cell disruption)
- Soybean processing
- extrusion
- Bread making
- Pasta production
- preservation methods
- drying.

In our second practical part of the exercises (Advanced courses (4 days)) the students can specialize in a more intensive course (topics: bread making, fruit juice production, thermal preservation, protein texturing).
In addition to product manufacture, the students have to answer certain scientific questions (e.g. the influence of the kneading time of the dough on the volume of bread, the influence of different technologies on the texture of tofu, the influence of different technologies (e.g. PEF) on the juice yield, etc.), the results of which are given in the log and to be displayed in the presentation. This represents preparation for the scientific work as part of a master's thesis.

This course will be given in English. Limited amount of participants. It is necessary to absolve the pretest positive before the preliminary lesson!! Mandatory attandance! Check other courses for overlapping before preliminary lesson!
For any questions: katharina.hanz@boku.ac.at
All Informations and dates at BOKUlearn page (752323 Lebensmitteltechnologische Übungen)!

Content of the Basic course (3 days, 8:30-17:00):
DAY 1: basic engeneering, soy processing
DAY 2: extrusion, bread and pasta production
DAY 3: preservation and drying

Topics of the advanced courses (4 days, 8:30 am-5pm)
Baking (influence of rawmaterial and process parameter on bread quality)
Juicing (influence of process parameter on juice yield and juice quality)
Previous knowledge expected

THIS COURSE IS NOT FOR FOOD TECHNOLOGY BEGINNERS! There must be basic knowledge of food processing!!
Objective (expected results of study and acquired competences)

After successful and active participation in this course, students have learned major food operations and processes on pilot scale. During the practical preparation of a food product on pilot scale the students have learned the course of technical operations of food processing and experienced its practical aspects and problems. Additionally, students are able to search for and find scientific/technical literature, to write technical reports and to present the outcomes.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.