Food Technology Laboratory Course

Abstract

Practical laboratory work on pilot plant scale on important processes for selected foods from the raw material to the final product. Evaluation of food quality.

Objective

Know how and handling of the production from selected manufacturing processes to the preservation of food. Understanding the effects of important parameters to the preservation of food including the evaluation of the raw material and the intermediate as well as final products; Analyzing the effects with defined manufacturing processes on the quality of the final products; Evaluation of scientific and non-scientific information and sources.

Content

This practical course contains different experimental blocks: - Production of sterile canned goods, determination of sterilization conditions (obligation for all studying) - Production of long paste goods (humidification, drying process and Characteristic) - Production and processing of meat-loaf (employment of nitrite salts and their effect) - Production of potato flakes (Characteristic of the ingredients among other things content of strength and drying process) - Production of Tofu (from the soy bean to finished Tofu) - Hot extruding of corn semolina - Characteristic of wheat flour and production of bread (paste preparing/computations and various analyses)

Resources