Lehrveranstaltung: Encapsulation of Functional Food Components (1507-411)

Personen:

• Prof. Dr. Jochen Weiss (verantwortlich)
• Dr. Benjamin Zeeb (begleitend)
• Dr. Hanna Salminen (begleitend)
• Dr. Thrandur Helgason (begleitend)

Lehrform:

Seminar mit Übung

SWS:

4

Inhalt:

This module reviews the principles of encapsulation and aims to deliver knowledge of encapsulation systems and encapsulation processes. The goal of this module is to develop skills needed in encapsulating functional components in food or related industries. Industry-hosted lectures give insights into encapsulation from an industrial point-of-view. Student assignments aim to promote knowledge transfer and enable the students to apply scientific concepts and scientific literature. These assignments involve, for example, a literature-based development project and a laboratory study. Both assignments will be also orally presented during the module

Literatur:

Encapsulation Technologies for Active Ingredients and Food Processing, Verlag Springer, Berlin, 2009, ISBN: 978-1441910073
Encapsulation and Controlled Release Technologies in Food Systems
Blackwell Publishers, New York, 2007, ISBN: 978-0813828558
Encapsulation and Controlled Release
Woodhead Publishers, New York, 1993, ISBN: 978-1855738201

Veranstaltungsort:

Hohenheim

Anmerkungen:

Maximum number of participants: 16

Modul:

• 1507-410 Encapsulation of Functional Food Components (Wahl)

eLearning:

Veranstaltung im ILIAS