Modul: Encapsulation of Functional Food Components (1507-410)

Personen:

• Prof. Dr. Jochen Weiss (verantwortlich)

Studiengang:

• Food Biotechnology (Master, PO vom 01.10.2013)
  3. Semester, Wahl
• Food Science and Engineering (Master, PO vom 01.10.2013)
  3. Semester, Wahl
• Lebensmittelchemie (Master, PO vom 01.10.2015)
  3. Semester, Wahl
• Promotionsstudiengang Naturwissenschaften (Promotionsstudiengänge, PO vom 14.02.2015)
  1. Semester, Wahl
• Food Biotechnology (Master, PO vom 01.10.2016)
  3. Semester, Wahl
• Food Systems (Master, PO vom 01.10.2019)
  1. Semester, Wahl

Teilnahme­vorraussetzungen:

Admission to a Master's program or the doctoral degree program at the Faculty of Natural Sciences. This module requires basic knowledge of food structures.

Sprache:

englisch

ECTS:

7,5 credits

Angebotshäufigkeit:

jedes WS

Dauer des Moduls:

4 Wochen (Block 3)

Studienleistung:

Präsentation: Laboratory work

Modulprüfung:

Mündliche Prüfung (75% der Gesamtnote), Projekt und Präsentation über dieses Projekt (25% der Gesamtnote)

Prüfungsleistung:

Präsentation: Development project

Prüfungsdauer:

20 Minuten

Arbeitsaufwand:

68 h attendance + 127 h independent study = 195 h workload

Fachkompetenzen:

Upon completion of the module, students are expected to have gained an overview of the importance of encapsulation, and encapsulants for applications in food and related fields. The students are able to demonstrate an understanding of (i) the physicochemi-cal properties of functional ingredients, (ii) the fundamental physical and chemical processes governing the behavior and stability of the encapsulation systems, and (iii) principles of encapsulation technologies and key processing parameters, and apply this knowledge to encapsulation-related challenges. Furthermore, the students are able to explain, evaluate, and communicate their findings/solutions to their peers and professionals.

Schlüsselkompetenzen:

Upon completion of the module, students are able to work as a part of a team, and develop stronger communication skills by completing assignments and designing clear and well-organized presentations. The students are expected to apply critical and analytical thinking to solve encapsulation-related challenges. Furthermore, the students are encouraged to demonstrate their critical and analytical thinking skills by asking critical questions during the student presentations. Students are able to improve their written and oral English skills.

Anmerkungen:

Available places: 16
Registration: latest 2 weeks before the begin of the module
Registration period (Anmeldezeitraum): at the beginning of semester (zu Semesterbeginn)
Criteria for asssigning available study places (Kriterien, nach denen Studienplätze vergeben werden): On first come, first-served basis.

eLearning:

Veranstaltung im ILIAS

Lehrveranstaltungen