Module: Process Driven Product Design: Cereals and Sweets (1503-510)

Persons:

• Prof. Dr. Reinhard Kohlus (verantwortlich)

Degree Program:

• Food Science and Engineering (Master, since 01.10.2013)
  3. Semester, elective
• Food Biotechnology (Master, since 01.10.2013)
  3. Semester, elective
• Food Biotechnology (Master, since 01.10.2016)
  3. Semester, elective

Prerequisites for Attendance:

Completion of the modules “Food Process Design I (1503-520)” and “Food Process Design II (1503-500)” is beneficial to understand the topic but not required.

Sprache:

English

ECTS:

7,5 credits

Frequency:

every winter semester

Length of the Module:

4 weeks (block 2)

Module examination:

Oral examination

Workload:

56 h attendance + 132 independent study = 188 h workload

Professional competences:

The students will learn to design a process based on product on product requirements in the field of sugar based, products.

They know key product process interactions for the discussed product groups and how to uses these.

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

Key competences:

Key competencies addressed in this module are critical problem as-sessment and analytical thinking. Systematic problem solving.

Comments:

Maximum number of participants: 24
Registration via ILIAS is open until October 11th

eLearning:

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