Modul: Advanced Process Engineering Techniques for Cereal Processing (1509-500)

Personen:

• Prof. Dr. Bernd Hitzmann (verantwortlich)

Studiengang:

• Food Science and Engineering (Master, PO vom 01.10.2013)
  2. Semester, Wahl
• Food Biotechnology (Master, PO vom 01.10.2013)
  2. Semester, Wahl
• Food Biotechnology (Master, PO vom 01.10.2016)
  2. Semester, Wahl
• Food Systems (Master, PO vom 01.10.2019)
  2. Semester, Wahl

Teilnahme­vorraussetzungen:

English language skills

Sprache:

englisch

ECTS:

7,5 credits

Angebotshäufigkeit:

jedes SS

Dauer des Moduls:

4 Wochen (Block 2)

Studienleistung:

Passing the practical course

Modulprüfung:

a written exam

Prüfungsdauer:

60 Minuten

Arbeitsaufwand:

56 h attendance + 132 h independent study = 188 h workload

Fachkompetenzen:

In the module advanced techniques and methods of the processing of cereals on their way to food will be presented. Process measurement, analysis, evaluation as well as optimization techniques will be discussed. After the module the participant knows:
- Fundamentals of advanced process engineering techniques
- The diversity of cereals as raw material
- Milling, fermenting and baking techniques
- Functional ingredients
- Molecular reactions that occur during cereal processing,
The advanced process analytics and monitoring methods (like NIR-, fluorescence spectroscopy, image analysis),
Different kinds of models to describe important processing steps,
Process optimization procedures.

eLearning:

Veranstaltung im ILIAS

Lehrveranstaltungen