Module: Bioethanol and Distilled Spirits (1506-500)

Persons:

• Prof. Dr. Ralf Kölling-Paternoga (verantwortlich)

Degree Program:

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

Prerequisites for Attendance:

-

Sprache:

English

ECTS:

7,5 credits

Frequency:

every summer semester

Length of the Module:

4 weeks (block 4)

Compulsory assignment:

Regular attendance and active participation. Practical report.

Module examination:

Written exam

Length of the examination:

120 minutes

Workload:

70 h attendance + 118 h independent study = 188 h workload

Professional competences:

On successful completion of the module you are familiar with the basic concepts of bioethanol and distilled spirits production. You are acquainted with the raw materials used in ethanol production. You know the methods and procedures used to convert the sugar present in the raw materials into ethanol and you have learned to apply this theoretical knowledge in practice. Furthermore, you know how some of the popular distilled spirits are made.

You improved your skills in recognizing problems in the manufacturing process of food or beverages and to find goal-oriented solutions to these problems. You enhanced your understanding of the basic concepts in food technology and learned how to apply these concepts in practice.

Comments:

Maximum number of participants: 20

eLearning:

Course in ILIAS

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