Fallbeispiele aus der Forschung entlang der Nahrungsmittelkette

Disciplinary and interdisciplinary excursions are offered. Their focus is on food sciences and on topics along the food chain. They are organised on a weekly, full day basis.

Excursions are an ideal framework for combining theoretical concepts of the environmental study program with the real world. An intensive discussion of environmental science and political questions takes place during an excursion day. The students learn about the specifics and challenges of a region and deepen their knowledge in exchange with experts.

The focus is directed on the interaction (and interdependency) of the different crafts involved, mainly construction, building services, and installation engineering. Hygienic requirements have to be designed and finally are implemented in order to achieve international standards (GMP, IFS, BRC). Insight is given into contract and payment handling.

S-PRO2 scheme and quantitative understanding of process-structure functions. Process characterisation by dimension analysis. Optimization aspects/criteria for stirring, mixing, dispersing, spraying and extrusion flow processes of multiphase multi-scale structured food systems. Up- and down-scaling and industrial applications.Training by case studies from research and industrial production.

To procure students with the basic physics of food process engineering, especially with the mechanical futures of food systems, i.e. basic principles of engineering mechanics, of thermodynamics, fluid dynamics and of dimension analyses for process design and Non-Newtonian fluid mechanics.

The objective of this lecture series is to teach the basic physics of food process engineering, especially the the principles of fluid flow and heat transfer as well as equipment design and scale-up in food processing. Based on these fundamentals, thermal processes in food engineering such as heat treatment, evaporation and the properties of humid air will be taught.

Vermittlung der Grundlagen der thermischen und mechanischen Verfahrenstechnik mit speziellem Fokus auf die Haltbarmachung sowie die Handhabung von dispersen Systemen in der Lebensmittelindustrie.

Part of this course is to teach basics in thermal food processing like steady/unsteady, convective/conductive heat transfer. Moreover, methods for choosing correct heat exchanger as presented as well as the process of cooling and drying in food industry under the view point of thermal processing.Lecture and exercises

The lab course will offer hands on experience in basic process unit operations, and deepen the knowledge from Food Process Engineering I-III, and apply it in practice.

Rheology is the science of flow and deformation of matter such as polymers, dispersions (emulsions, foams, suspensions), and colloidal systems. The fluid dynamical basis, measuring techniques (rheometry), and the flow properties of different fluids (Newtonian, non-Newtonian, viscoelastic) are introduced and discussed.

No description available.

The lecture course Hygienic Design covers the special requirements in the design of equipment and components used in food production. Material science and surface treatments are as important as the cleaning mechanisms of these surfaces. Explanations of basic design requirements in food production areas, as well as the relevant regulations associated, are covered in this course.

No description available.

A sound understanding of physiological implications of food design will allow to shape new products, which feature health as well as environmental benefits and on the other side do not compromise on organoleptic qualities, formulation and manufacturing, and quality and safety. The course links the physiological driven requirements with food structure design and subsequent engineering steps.

Overview on Process Automation, Information Management in processes, process data handling and analysis, In-line measurements of complex food systems, Process control schemes, Overview of sensors and sensor principles, integrated process control case studies

This course is important for students to understand the relationships between the processing techniques, microstructures, and properties to develop tailored food products based on the mechanisms.