Modul: Process Driven Product Design: Cereals and Sweets (1503-510)

Personen:

• Prof. Dr. Reinhard Kohlus (verantwortlich)

Studiengang:

• Food Science and Engineering (Master, PO vom 01.10.2013)
  3. Semester, Wahl
• Food Biotechnology (Master, PO vom 01.10.2013)
  3. Semester, Wahl
• Food Biotechnology (Master, PO vom 01.10.2016)
  3. Semester, Wahl

Teilnahme­vorraussetzungen:

Completion of the modules “Food Process Design I (1503-520)” and “Food Process Design II (1503-500)” is beneficial to understand the topic but not required.

Sprache:

englisch

ECTS:

7,5 credits

Angebotshäufigkeit:

jedes WS

Dauer des Moduls:

4 Wochen (Block 2)

Modulprüfung:

Oral examination

Arbeitsaufwand:

56 h attendance + 132 independent study = 188 h workload

Fachkompetenzen:

The students will learn to design a process based on product on product requirements in the field of sugar based, products.

They know key product process interactions for the discussed product groups and how to uses these.

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

Schlüsselkompetenzen:

Key competencies addressed in this module are critical problem as-sessment and analytical thinking. Systematic problem solving.

Anmerkungen:

Maximum number of participants: 24
Registration via ILIAS is open until October 11th

eLearning:

Veranstaltung im ILIAS

Lehrveranstaltungen