Found 16 relevant results in 2.38s where lecturer="Felix Escher"
Extension of the basics in Food Sensory Science with important topics such as Sensory Quality Control and Sensory Methods for Consumer Tests. Project work on a selected topic with presentation and written report.
Case studies in Agri-Food Chain
Technik der Problemlösung (Agri-Food Chain)
Fallbeispiele aus der Forschung entlang der Nahrungsmittelkette
Participation in weekly seminars on a variety of topics including Food Microbiology, Food Toxicology, Food Biochemistry, Food Processing, Consumer Behavior, Food Technology, and Food Materials and Technology, and oral presentation of a selected published study in one of these areas inspired by participation in the seminars.
Principles of soft condensed matter applied to food polymers, surfactants and colloids
The course gives an introduction to food packaging and provides an overview of different packaging materials, their properties and influences on the quality and safety of food. The course also contains the main processes used to produce the major packaging materials and explains the different packaging processes used for individual food groups. Additionally, food packaging trends and new packaging
Food Sensory Science
Lebensmittel-Sensorik
Sensory perception of food, principles of design, operation and evaluation of analytical and consumer oriented sensory tests, lectures and practical exercises
Food Technology
Lebensmittel-Technologie
This course will introduce the basic concepts in Food Safety as well as in product quality considering technological processing steps. Selected groups of food serve as examples to discuss the technology applied to converse raw material to final product as well as quality and materials science aspects of these products.
Food Technology Laboratory Course
Lebensmittel-Technologiepraktikum
Practical laboratory work on pilot plant scale on important processes for selected foods from the raw material to the final product. Evaluation of food quality.
Laboratory Course in Food Technoogy
Lebensmitteltechnologie III
Practical laboratory work on pilot plant scale on important processes for selected foods from the raw material to the final product, evaluation of food quality, training of topics of the courses Food Technology I and II
Part 1 of the course deals with global market trends, food technologies, food health benefits. Physical and chemical fundamental knowledge help grasp the molecular composition of food. Part 2 entails management of risks across the food supply chain. The focus is on technological solutions to mitigate hazards, as well as their management upstream.