Course: Processing and Quality of Organic Food (3405-461)

Persons:

• Dr. Wolfgang Armbruster (verantwortlich)
• Prof.Dr. Walter Vetter (verantwortlich)
• Dr. Nikolaus Merkt (verantwortlich)
• Dr. Sabine Zikeli (verantwortlich)
• Dr. Judit Pfenning (verantwortlich)
• apl. Prof. Dr. sc. agr. habil. Michael A. Grashorn (verantwortlich)
• Prof. Dr. Christian Zörb (verantwortlich)
• Dr. Judit Pfenning (begleitend)
• Dr. Benjamin Mast (begleitend)
• Anette Schweitzer (verwaltend)

Type of Course:

lecture with excursion

In-Class Hours Per Week:

4

Contents:

The module gives an overview on organic food processing and quality and covers the following topics:

1. Introduction in the basic principles of food chemistry and food technology

2. Organic Food Processing including the conversion to organic food processing, regulations of organic food processing; processing of certain products: milk, meat, eggs, cereals, vegetables, wine production

3. Introduction to sensory analysis

4. Introduction to specific methods that are specific to organic food quality assessment.

The different topics will be covered by different lecturers of the Universität Hohenheim and other institutions.

During the module three excursions will take place that cover different organic food chains: Meat (visit of a small slaughter house), eggs (visit of an organic egg producer) and cereals (visit of an organic mill).

Literature:

will be provided by the different lecturers

Location:

Hohenheim

Remarks:

Please register for the module online in ILIAS. If you have any questions regarding the module, please ask Dr. Zikeli (sabine.zikeli@uni-hohenheim.de)

Module:

• 3405-460 Processing and Quality of Organic Food (compulsory)