Modul: Dairy Science and Technology (1505-440)

Personen:

• Prof.Dr.-I Jörg Hinrichs (verantwortlich)
• Hon.-Prof. Stefan Palzer (begleitend)

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
• Food Systems (Master, PO vom 01.10.2019)
  2. Semester, Wahl

Teilnahme­vorraussetzungen:

-

Sprache:

englisch

ECTS:

7,5 credits

Angebotshäufigkeit:

jedes SS

Dauer des Moduls:

4 Wochen (Block 2)

Modulprüfung:

Written (120 minutes) or oral (20 minutes) exam

Prüfungsleistung:

Exam (70 % of total), practical seminar (30% of total)

Prüfungsdauer:

120 Minuten

Arbeitsaufwand:

70 h attendance + 108 h independent study = 188 h workload

Fachkompetenzen:

The aim of the course is to learn about the physical and chemical properties of milk ingredients and their processing characteristics. The relationships between raw material processing technology and product characteristics are introduced. It also teaches the concept of mass and energy balances, the estimation of the microbial risk of dairy products and the hazards associated with the various processing steps.

The students develop their ability to work independently through practical work. At the same time, they are expected to work in teams for some exercises. They also gain problem solving skills in these tasks.

Anmerkungen:

Maximum number of participants: 25

Lehrveranstaltungen