752314 Seminar in food technology (in Eng.)

Art
Seminar
Semesterstunden
2
Vortragende/r (Mitwirkende/r)
Organisation
Angeboten im Semester
Wintersemester 2022/23
Unterrichts-/ Lehrsprachen
Englisch
Lehrinhalt

Role of Food Processing:
Effect on food quality, digestibility, human health, nutrition, consumer perspective, sustainability
Impact of global food supply, consumer demands, economical needs, ecological aspects
And so on...
The topic will be introduced in form of a short keynote lecture; subsequently the knowledge will be acquired by active participation of the students in form of oral presentations (10 min plus 5 min discussion). Additionally, they will summarize their contribution in form of a short scientific publication (2 pages).
Inhaltliche Voraussetzungen (erwartete Kenntnisse)

Abgeschlossenes Bakkelaureatsstudium.
Grundkenntnisse in Lebensmitteltechnologie
Lehrziel

The topic around effect, impact and consumer perception of food processing will be acquired by a short key note lecture as well as active participation of the students. Additionally, the search of scientific literature will be learned and practiced. By summarizing the results in form of a short scientific paper basic skills in scientific writing will be gained. The students are able to summarize and present their results briefly, concisely and in an understandable way. Furthermore, the discussion of scientific topics will be practiced.
Noch mehr Informationen zur Lehrveranstaltung, wie Termine oder Informationen zu Prüfungen, usw. finden Sie auf der Lehrveranstaltungsseite in BOKUonline.