Module: Advanced Process Engineering Techniques for Cereal Processing (1509-500)

Persons:

• Prof. Dr. Bernd Hitzmann (verantwortlich)

Degree Program:

• Food Science and Engineering (Master, since 01.10.2013)
  2. Semester, elective
• Food Biotechnology (Master, since 01.10.2013)
  2. Semester, elective
• Food Biotechnology (Master, since 01.10.2016)
  2. Semester, elective
• Food Systems (Master, since 01.10.2019)
  2. Semester, elective

Prerequisites for Attendance:

English language skills

Sprache:

English

ECTS:

7,5 credits

Frequency:

every summer semester

Length of the Module:

4 weeks (block 2)

Compulsory assignment:

Passing the practical course

Module examination:

a written exam

Length of the examination:

60 minutes

Workload:

56 h attendance + 132 h independent study = 188 h workload

Professional competences:

In the module advanced techniques and methods of the processing of cereals on their way to food will be presented. Process measurement, analysis, evaluation as well as optimization techniques will be discussed. After the module the participant knows:
- Fundamentals of advanced process engineering techniques
- The diversity of cereals as raw material
- Milling, fermenting and baking techniques
- Functional ingredients
- Molecular reactions that occur during cereal processing,
The advanced process analytics and monitoring methods (like NIR-, fluorescence spectroscopy, image analysis),
Different kinds of models to describe important processing steps,
Process optimization procedures.

eLearning:

Course in ILIAS

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