Studierende bearbeiten in Projektteams Fragestellungen von Praxispartner:innen aus dem Agro-Food Bereich. Sie entwickeln wissenschaftlich fundierte, praxistaugliche Lösungsvorschläge und wenden dabei ihre im Studium sowie im Rahmen der Lehrveranstaltung erworbenen fachspezifischen, methodenspezifischen, sozialen und persönlichen Kompetenzen an.

This course is built on the holistic approach in sustainable food processing via the consideration of the total value chain. Selected mechanical, biotechnological, thermal and non-thermal techniques for best biomass and energy use efficiency will be investigated. Focused technologies are new thermal processes, high pressure techniques, electroporation and different radiation based sources.

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.

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.