Module: Common Practical Training of Food Science and Biotechnology (1500-060)

This module not offered anymore!

Persons:

• Prof. Dr. Reinhard Kohlus (verantwortlich)
• Dr.-Ing. Peter Gschwind (begleitend)

Degree Program:

• Food Science and Biotechnology (Bachelor, since 01.04.2011)
  4. Semester, compulsory

Prerequisites for Attendance:

Knowledge equivalent to the module "Biochemistry and General Biotechnology"

Sprache:

German

ECTS:

6 credits

Frequency:

every summer semester

Length of the Module:

1 semester

Compulsory assignment:

Regular and active participation

Module examination:

protocol

Workload:

112 h presence + 56 h personal contribution = 168 h workload

Professional competences:

The students develop practical skills in each discipline through fundamental experiments:
- Crosslinking of gelatin with transglutaminase (150b)
- Enzymatic hydrolysis of lactose in milk (150b)
- Characterization of stirrers (150c)
- Drying curves (150c)
- Control of enzymatic browning in apple products (150d)
- Analytical process for the evaluation of browning control in processing of apples (150d)
- Food foams (150e)
- Colligative properties in milk and milk products (150e)
- Distillation of a fruit mash (150f)
- Preparation of a liqueur (150f)
- Functionality of emulsifying agents (150g)
- Gelation in meat products (150g)
- Determination of process relevant flour properties (150i)
- Roll baking experiment and process steering (150i)

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