Course: Food Technology and Residues (1503-411)

Persons:

• Prof.Dr.-I Rudolf Hausmann (verantwortlich)
• Dr.-Ing. Peter Gschwind (begleitend)

Type of Course:

lecture with seminar

In-Class Hours Per Week:

4

Contents:

After completion of the module the participants should be able to …
1) ... orally describe basic aspects of food production.
2) ... exemplarily list categories of processed foods name and explain the corresponding processing steps, starting from the primary agricultural source material.
3) ... name the required raw substances, depict the mass fluxes of all raw material auxiliaries and byproducts and explain the specific unit operations utilized for that purpose.
4) ... reflect qualitatively the chemical composition of the raw and auxiliary material flows and the repartition of energy .
5) ... explain the concept of balancing (mass, elements CNP, energy balancing) and assess the relevance of individual substances with exemplary products.
6) ... rate, why wastes can be hazardous to health or the environment and how this waste can be treated to date.

Seminar with presentations and discussions .

Location:

Hohenheim

Remarks:

compulsory attendance

Module:

• 1503-410 Food Technology and Residues (compulsory)