Module: Drying, Granulation and Instantisation (1503-540)

Persons:

• Prof. Dr. Reinhard Kohlus (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:

Knowledge of equivalent to Food Process Design I, e.g. Basics of fluid mechanics, mass and heat transfer, unit operations in food processing.

Sprache:

English

ECTS:

7,5 credits

Frequency:

every summer semester

Length of the Module:

4 weeks (block 4)

Module examination:

Written exam (60 minutes), oral exam (30 minutes).

Workload:

56 h attendance + 154 h independent study = 210 h workload

Professional competences:

The students will learn to model drying problems. Starting at the physical basics of drying up to equipment design.

They know key quality parameter and degradation mechanism for dry / low aw food.

The learned skills focus on applicable knowledge which is based on strong basic / theoretical foundations allowing to apply it in a wide context.
The application of computer based methods is trained by working on application case studies.

Key competences:

Key competencies addressed in this module are critical problem assessment and analytical thinking.

Comments:

Maximum number of participants: 20

Registration via ILIAS until 2 weeks before the course starts.

eLearning:

Course in ILIAS

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