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.

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.