"Food Innovation Lab" guides multi-disciplinary student teams through an innovation process to tackle challenges of the world food system - ranging from identifying problems, developing consumer-​centric solutions to prototyping and business model development. Experts from industry and academia will share their knowledge and provide feedback to facilitate the development of impactful solutions.

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