Module: Chemical Principles of Food Processing (1504-220)

Persons:

• Dietmar Kammerer (verantwortlich)
• Hon.-Prof. Hans-Ulrich Endreß (verantwortlich)
• apl. Prof. Dr. rer. nat. Florian Stintzing (verantwortlich)

Degree Program:

• Food Science and Biotechnology (Bachelor, since 01.04.2011)
  5. Semester, elective

Prerequisites for Attendance:

Knowledge equivalent to the modules "General and Inorganic Chemistry" and "Organic Chemistry"

Sprache:

German

ECTS:

6 credits

Frequency:

every winter semester

Length of the Module:

1 semester

Compulsory assignment:

Regular and active participation

Module examination:

Oral exam

Length of the examination:

30 minutes

Workload:

56 h presence + 112 h personal contribution = 168 h workload

Professional competences:

Food components and their reactions during technological processing and storage of animal and plant foodstuffs (carbohydrates, lipids, proteins, phenolic substances, ascorbic acid, carotenoids, xanthophylls), quality relevant parameters as vitamin and colour retention, formation of aroma compounds, browning reactions

Comments:

Maximum number of participants: 60

eLearning:

Course in ILIAS

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