Modul: Food Process Design II - Process Integration and Scale up (1503-500)

Personen:

• Prof. Dr. Reinhard Kohlus (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
• 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 3)

Modulprüfung:

Written or oral exam depending on the number of participants.

Prüfungsdauer:

120 Minuten

Arbeitsaufwand:

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

Fachkompetenzen:

The students will learn to structure a line design problem and place it in the economical context. They will be able to make a systematic construction based on the main process-product interactions. They know the principles of the design of experiment approach and can apply these to a process design question. The students are able to solve scale up problems by principles of similitude.

The learned skills focus on applicable knowledge which is based on strong basic / theoretical foundations allowing to apply it in a wide context.

A key skill needed in this context is the ability to combine the set of tools to appropriately tackle a complex process design problem.

Schlüsselkompetenzen:

Key competencies addressed in this module are threefold: decision making and dealing with complexity, understanding different roles in project management and team work and lastly professional communication with business partner.

Anmerkungen:

Maximum number of participants: 24
Registration via ILIAS

eLearning:

Veranstaltung im ILIAS

Lehrveranstaltungen