Modul: Drying, Granulation and Instantisation (1503-540)

Personen:

• Prof. Dr. Reinhard Kohlus (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:

Knowledge of equivalent to Food Process Design I, e.g. Basics of fluid mechanics, mass and heat transfer, unit operations in food processing.

Sprache:

englisch

ECTS:

7,5 credits

Angebotshäufigkeit:

jedes SS

Dauer des Moduls:

4 Wochen (Block 4)

Modulprüfung:

Written exam (60 minutes), oral exam (30 minutes).

Arbeitsaufwand:

56 h attendance + 154 h independent study = 210 h workload

Fachkompetenzen:

The students will learn to model drying problems. Starting at the physical basics of drying up to equipment design.

They know key quality parameter and degradation mechanism for dry / low aw food.

The learned skills focus on applicable knowledge which is based on strong basic / theoretical foundations allowing to apply it in a wide context.
The application of computer based methods is trained by working on application case studies.

Schlüsselkompetenzen:

Key competencies addressed in this module are critical problem assessment and analytical thinking.

Anmerkungen:

Maximum number of participants: 20

Registration via ILIAS until 2 weeks before the course starts.

eLearning:

Veranstaltung im ILIAS

Lehrveranstaltungen