Module: Post-Harvest Technology of Food and Bio-Based Products (4403-550)

Persons:

• Prof. Dr. Joachim Müller (verantwortlich)
• Dr. sc. agr. Marcus Nagle (begleitend)
• Prof. Dr. Jens-Norbert Wünsche (begleitend)
• Dr. Dimitrios Argyropoulos (begleitend)
• Shkelqim Karaj (begleitend)
• Dr. Sajid Latif (begleitend)

Degree Program:

• Environmental Protection and Agricultural Food Production (until WS 2018/19) (Master, since 01.10.2014)
  2. Semester, semi-elective
• Agricultural Sciences in the Tropics and Subtropics (until WS 2018/19) (Master, since 01.10.2014)
  2. Semester, elective
• Agricultural Sciences in the Tropics and Subtropics (from WS 2019/20 on) (Master, since 01.10.2019)
  2. Semester, elective
• Environmental Protection and Agricultural Food Production (from WS 19/20) (Master, since 01.10.2019)
  2. Semester, semi-elective
• Food Systems (Master, since 01.10.2019)
  2. Semester, elective
• Biobased Products and Bioenergy (Master, since 01.10.2014)
  2. Semester, semi-elective
• Biobased Products and Bioenergy (Master, since 01.04.2019)
  2. Semester, elective
• Biobased Products and Bioenergy (Master, since 01.10.2019)
  2. Semester, elective

Relation to other Modules:

The module mediates methodological fundamentals for a MSc-Thesis in Post-Harvest Technology.

Prerequisites for Attendance:

Basic knowledge in natural sciences (bachelor degree).

Sprache:

English

ECTS:

7,5 credits

Frequency:

every summer semester

Length of the Module:

4 weeks (block 2)

Module examination:

written

Length of the examination:

120 minutes

Workload:

70 h presence + 130 h preparation at home + exam = 200 h workload

Professional competences:

After studying the module, the students
- know about causes and effects of post harvest losses
- are able to assess quality of tropical staple foods and cash crops
- understand thermodynamic and physiological processes during drying and storage and
- are able to evaluate and select post-harvest technologies

Key competences:

critical and analytical way of thinking, self-dependend working style, written and verbal skills, communication and cooperation capabilities

Courses