Module: Cereal Technology (1509-210)

Persons:

• Prof. Dr. Bernd Hitzmann (verantwortlich)

Degree Program:

• Food Science and Biotechnology (Bachelor, since 01.04.2011)
  5. Semester, semi-elective
• Food Chemistry (Master, since 01.10.2015)
  1. Semester, semi-elective

Prerequisites for Attendance:

Knowledge equivalent to the module "Basics in Technology of Life Sciences II"

Sprache:

German

ECTS:

6 credits

Frequency:

every winter semester

Length of the Module:

1 semester

Compulsory assignment:

Module examination; internship protocols (examination requirement)

Module examination:

written exam covering the topics of the lectures and practical work

Length of the examination:

120 minutes

Workload:

86 h presence + 84 h personal contribution = 170 h workload

Professional competences:

In the module the composition of raw materials, the significance of interactions of ingredients, fundamentals of process and biotechnical engineering, as well as theoretical and practical aspects of unit operations and whole process chains of cereal processing to bakery products and pasta will be presented.

Comments:

Maximum number of participants: 30

eLearning:

Course in ILIAS

Courses