Modul: Food Technology and Residues (1503-410)

Dieses Modul wird nicht mehr angeboten!

Personen:

• Prof.Dr.-I Rudolf Hausmann (verantwortlich)

Studiengang:

• Environmental Protection and Agricultural Food Production (bis Studienbeginn WS 2018/19) (Master, PO vom 01.10.2014)
  1. Semester, Pflicht
• Organic Agriculture and Food Systems (Master, PO vom 01.10.2014)
  3. Semester, Wahl
• Lebensmittelchemie (Master, PO vom 01.10.2015)
  3. Semester, Wahl

Bezug zu anderen Modulen:

Basic course for students about environmental problems in food technology.

Teilnahme­vorraussetzungen:

Since this is a basic module, there are no specific requirements.

Sprache:

englisch

ECTS:

6 credits

Angebotshäufigkeit:

jedes WS

Dauer des Moduls:

1 Semester

Studienleistung:

compulsory attendance and presentation

Modulprüfung:

written exam (80%) and presentation (20%)

Prüfungsdauer:

120 Minuten

Arbeitsaufwand:

56 h presence + 104 h preparation at home + exam = 160 h workload

Fachkompetenzen:

After completion of the module students are able to describe basic aspects of residues in food production. For a given food production process they can analyse its environmental pollution and may propose optimised conditions for food production to minimize envirnomental pullution. Publications and research contributions can be analysed and placed in the relevant context.

Schlüsselkompetenzen:

All participants will actively contribute to the module by composing and holding a lecture as well as through discussions to all lectures in the module. Important feature of the seminar are the training of the ability to hold a presentation on a scientific topic and to participate in the discussions about the presentations content. A very important learning goal of the seminar is the independent preparation of material based on original scientific literature and textbooks.

Anmerkungen:

Maximum number of participants: 60

Lehrveranstaltungen