BTLW100039 Principles of process design in food technology
- Type
- course with non-continuous assessment
- Semester hours
- 2
- Lecturer (assistant)
- Schottroff, Felix
- Organisation
- Food Technology
- Offered in
- Wintersemester 2025/26
- Languages of instruction
- Deutsch
- Content
-
As part of the course, selected aspects of food processing technology are examined in depth. The aim is to strengthen students' understanding of technology and to establish connections between individual process steps, process-structure-functionality relationships and the transfer of theory and practice.
- Previous knowledge expected
-
Background knowledge of process engineering and a basic understanding of food technology processes.
- Objective (expected results of study and acquired competences)
-
As part of the course, students should acquire in-depth knowledge of food technology process chains and understand and apply their visualization and corresponding calculations. Knowledge of new food processing methods and their function will be acquired. In-depth aspects of food-grade plant design should be understood and evaluated. Specific aspects of preservation are discussed and evaluated, with a particular focus on (inactivation) kinetics and drying technologies. Relationships between process, structure and functionality will be described and evaluated using selected examples.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.