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752-2001-00L 3 Credits BSC D-HEST , D-CHAB
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Food Technology

Lebensmittel-Technologie

Lecturers & Examiners: Dr. Rainer Perren, Dr. Viviane Lütz Bueno, Dr. Sreenath Bolisetty
VVZ CR n/a

Last Updated: 2026-02-05 16:21:41

Abstract

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.

Objective

With this course, the students will be able to handle and gain an understanding of the general concepts and tools available in Food Technology.

Content

The lecture introduces the basic concepts of food technology and presents them with application examples: * Introduction of food building blocks with origin and properties. * Structure, microstructure, states and phase transitions * Food quality and food safety * Preservation and spoilage * Sterilization technology and alternative microbiological inactivation technologies. * Thermal (cooking) processes * The role of water content and water activity * Drying technologies * Freezing and thawing processes. This course builds on and incorporates the fundamentals of food chemistry, food microbiology, food process engineering, and food analysis.

Resources

Lecture Notes

Supplements to the lecture (slides in pdf format) will be provided.

Literature

Jochen Hamatschek, 2016, Lebensmitteltechnologie : die industrielle Herstellung von Lebensmitteln aus landwirtschaftlichen Rohstoffen, Serie: UTB ; Nr. 4342, Verlag Eugen Ulmer, Stuttgart, ISBN: 978-3-8252-4342-5. R. Heiss, K. Eichner, 1995, Haltbarmachen von Lebensmitteln : chemische, physikalische und mikrobiologische Grundlagen der Verfahren, Springer Verlag, Berlin, ISBN: 3-540-57883-8. Owen R. Fennema, 1996, Food chemistry, 3. Auflage, Food science and technology 76, Dekker Verlag, NY, ISBN: 0-8247-9691-8.

General Information

Language
German
Levels
BSC
Frequency
Yearly recurring

Examination

Type
end-of-semester examination
Mode
written 75 minutes
Aids
keine
Digital
The exam takes place on devices provided by ETH Zurich.

Course Components

Type Title Time & Place Hours
lecture with exercise Lebensmittel-Technologie
Die Vorlesung wird grösstenteils auf Deutsch gelesen.
  • Wed 10:15-12:00 (LFO C 13)
  • Wed 13:15-14:00 (LFO C 13)
3 h weekly

Offered In