Module: Encapsulation of Functional Food Components (1507-410)

Persons:

• Prof. Dr. Jochen Weiss (verantwortlich)

Degree Program:

• Food Biotechnology (Master, since 01.10.2013)
  3. Semester, elective
• Food Science and Engineering (Master, since 01.10.2013)
  3. Semester, elective
• Food Chemistry (Master, since 01.10.2015)
  3. Semester, elective
• Promotionsstudiengang Naturwissenschaften (Doctoral degree programmes, since 14.02.2015)
  1. Semester, elective
• Food Biotechnology (Master, since 01.10.2016)
  3. Semester, elective
• Food Systems (Master, since 01.10.2019)
  1. Semester, elective

Prerequisites for Attendance:

Admission to a Master's program or the doctoral degree program at the Faculty of Natural Sciences. This module requires basic knowledge of food structures.

Sprache:

English

ECTS:

7,5 credits

Frequency:

every winter semester

Length of the Module:

4 weeks (block 3)

Compulsory assignment:

presentation

Module examination:

Oral exam (75% of the module grade) Development project and its presentation (25% of the module grade)

Final examination:

Presentation: Development project

Length of the examination:

20 minutes

Workload:

68 h attendance + 127 h independent study = 195 h workload

Professional competences:

Upon completion of the module, students are expected to have gained an overview of the importance of encapsulation, and encapsulants for applications in food and related fields. The students are able to demonstrate an understanding of (i) the physicochemi-cal properties of functional ingredients, (ii) the fundamental physical and chemical processes governing the behavior and stability of the encapsulation systems, and (iii) principles of encapsulation technologies and key processing parameters, and apply this knowledge to encapsulation-related challenges. Furthermore, the students are able to explain, evaluate, and communicate their findings/solutions to their peers and professionals.

Key competences:

Upon completion of the module, students are able to work as a part of a team, and develop stronger communication skills by completing assignments and designing clear and well-organized presentations. The students are expected to apply critical and analytical thinking to solve encapsulation-related challenges. Furthermore, the students are encouraged to demonstrate their critical and analytical thinking skills by asking critical questions during the student presentations. Students are able to improve their written and oral English skills.

Comments:

Available places: 16
Registration: latest 2 weeks before the begin of the module
Registration period (Anmeldezeitraum): at the beginning of semester (zu Semesterbeginn)
Criteria for asssigning available study places (Kriterien, nach denen Studienplätze vergeben werden): On first come, first-served basis.

eLearning:

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