Modul: Bioethanol and Distilled Spirits (1506-500)

Personen:

• Prof. Dr. Ralf Kölling-Paternoga (verantwortlich)

Studiengang:

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

Teilnahme­vorraussetzungen:

-

Sprache:

englisch

ECTS:

7,5 credits

Angebotshäufigkeit:

jedes SS

Dauer des Moduls:

4 Wochen (Block 4)

Studienleistung:

Regular attendance and active participation. Practical report.

Modulprüfung:

Written exam

Prüfungsdauer:

120 Minuten

Arbeitsaufwand:

70 h attendance + 118 h independent study = 188 h workload

Fachkompetenzen:

On successful completion of the module you are familiar with the basic concepts of bioethanol and distilled spirits production. You are acquainted with the raw materials used in ethanol production. You know the methods and procedures used to convert the sugar present in the raw materials into ethanol and you have learned to apply this theoretical knowledge in practice. Furthermore, you know how some of the popular distilled spirits are made.

You improved your skills in recognizing problems in the manufacturing process of food or beverages and to find goal-oriented solutions to these problems. You enhanced your understanding of the basic concepts in food technology and learned how to apply these concepts in practice.

Anmerkungen:

Maximum number of participants: 20

eLearning:

Veranstaltung im ILIAS

Lehrveranstaltungen