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752-3004-00L 3 Credits BSC D-HEST
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Food Process Engineering Laboratory Course

Lebensmittel-Verfahrenstechnikpraktikum

Lecturers & Examiners: Prof. Dr. Alexander Mathys, Dr. Joseph Dumpler
Prerequisite: Participation in the course Lebensmittel-Verfahrenstechnik I.
VVZ CR n/a

Last Updated: 2026-02-05 16:21:40

Abstract

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.

Objective

The knowledge of the course food process engineering I, II and III can be used in practical work and experiments can be done without assistance.

Content

Focus of the lab course: filtration, foams, emulsions, pumps, heat transfer, drying, powder handling and scale-up of stirring systems.

Resources

Lecture Notes

Scripts and guidelines for the individual practical sessions will be distributed online and must be read and comprehended in advance.

General Information

Language
German
Levels
BSC
Frequency
Yearly recurring

Examination

Type
ungraded semester performance

Registration & Places

Limited places (Special selection)
Signup End
13.02.2023

Course Components

Type Title Time & Place Hours
practical/laboratory course Lebensmittel-Verfahrenstechnikpraktikum
Permission from lecturers required for all students. Das Praktikum findet im Zeitraum vom vom 20.03.2023 bis 21.04.2023 statt. Das Praktikum ist mit den Exkursionen II abgestimmt. Das detaillierte Programm sowie Details zur Einführung und zum Ablauf werden vorgängig per E-Mail bekannt gegeben.
  • Mon 16:15-19:00 (LFO B 25)
  • Tue 10:15-18:00 (LFO B 25)
  • Wed 08:15-18:00 (LFO B 25)
  • Fri 11:15-18:00 (LFO B 25)
  • 21.04 Date 13:15-17:00 (LFW B 2)
5 h weekly

Offered In