Module: Food Technology and Residues (1503-410)

This module not offered anymore!

Persons:

• Prof.Dr.-I Rudolf Hausmann (verantwortlich)

Degree Program:

• Environmental Protection and Agricultural Food Production (until WS 2018/19) (Master, since 01.10.2014)
  1. Semester, compulsory
• Organic Agriculture and Food Systems (Master, since 01.10.2014)
  3. Semester, elective
• Food Chemistry (Master, since 01.10.2015)
  3. Semester, elective

Relation to other Modules:

Basic course for students about environmental problems in food technology.

Prerequisites for Attendance:

Since this is a basic module, there are no specific requirements.

Sprache:

English

ECTS:

6 credits

Frequency:

every winter semester

Length of the Module:

1 semester

Compulsory assignment:

compulsory attendance and presentation

Module examination:

written exam (80%) and presentation (20%)

Length of the examination:

120 minutes

Workload:

56 h presence + 104 h preparation at home + exam = 160 h workload

Professional competences:

After completion of the module students are able to describe basic aspects of residues in food production. For a given food production process they can analyse its environmental pollution and may propose optimised conditions for food production to minimize envirnomental pullution. Publications and research contributions can be analysed and placed in the relevant context.

Key competences:

All participants will actively contribute to the module by composing and holding a lecture as well as through discussions to all lectures in the module. Important feature of the seminar are the training of the ability to hold a presentation on a scientific topic and to participate in the discussions about the presentations content. A very important learning goal of the seminar is the independent preparation of material based on original scientific literature and textbooks.

Comments:

Maximum number of participants: 60

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