Module: Food Process Design II - Process Integration and Scale up (1503-500)

Persons:

• Prof. Dr. Reinhard Kohlus (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
• 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 3)

Module examination:

Written or oral exam depending on the number of participants.

Length of the examination:

120 minutes

Workload:

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

Professional competences:

The students will learn to structure a line design problem and place it in the economical context. They will be able to make a systematic construction based on the main process-product interactions. They know the principles of the design of experiment approach and can apply these to a process design question. The students are able to solve scale up problems by principles of similitude.

The learned skills focus on applicable knowledge which is based on strong basic / theoretical foundations allowing to apply it in a wide context.

A key skill needed in this context is the ability to combine the set of tools to appropriately tackle a complex process design problem.

Key competences:

Key competencies addressed in this module are threefold: decision making and dealing with complexity, understanding different roles in project management and team work and lastly professional communication with business partner.

Comments:

Maximum number of participants: 24
Registration via ILIAS

eLearning:

Course in ILIAS

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