Module: Soft Matter Science I - Food Rheology and Structure (1505-500)

Persons:

• Prof.Dr.-I Jörg Hinrichs (verantwortlich)
• Dr. Stefan Nöbel (verantwortlich)
• Prof. Dr. Bernd Hitzmann (verantwortlich)

Degree Program:

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

Relation to other Modules:

Requirement for participation in the elective module “Innovative Dairy Technology”

Prerequisites for Attendance:

Scientific background in mathematics, physics and chemistry

Sprache:

English

ECTS:

7,5 credits

Frequency:

every winter semester

Length of the Module:

4 weeks (block 4)

Compulsory assignment:

attendance in practical course, laboratory reports, seminar presentation

Module examination:

30 minute oral or 120 minute written exam on the contents of the lecture (80 % of total), seminar (20% of total) and practical seminar (to pass)

Final examination:

Exam (80 % of total), seminar (20% of total) and practical seminar (to pass)

Length of the examination:

120 minutes

Workload:

96 h attendance + 113 h independent study= 210 h workload

Professional competences:

The students learn the basic principles of food structure and rheology. They gain an awareness of the various measurement technologies used to define the structure of complex food matrices. They design and conduct experiments, in-cluding standard methods, and perform data analysis. They work in small groups to characterise food systems and also learn about process modelling. They become familiar with presenting their work through written laboratory reports and oral presentations.

Comments:

Maximum number of participants: 45

eLearning:

Course in ILIAS

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