Modul: Soft Matter Science I - Food Rheology and Structure (1505-500)

Personen:

• Prof.Dr.-I Jörg Hinrichs (verantwortlich)
• Dr. Stefan Nöbel (verantwortlich)
• Prof. Dr. Bernd Hitzmann (verantwortlich)

Studiengang:

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

Bezug zu anderen Modulen:

Requirement for participation in the elective module “Innovative Dairy Technology”

Teilnahme­vorraussetzungen:

Scientific background in mathematics, physics and chemistry

Sprache:

englisch

ECTS:

7,5 credits

Angebotshäufigkeit:

jedes WS

Dauer des Moduls:

4 Wochen (Block 4)

Studienleistung:

attendance in practical course, laboratory reports, seminar presentation

Modulprüfung:

30 minute oral or 120 minute written exam on the contents of the lecture (80 % of total), seminar (20% of total) and practical seminar (to pass)

Prüfungsleistung:

Exam (80 % of total), seminar (20% of total) and practical seminar (to pass)

Prüfungsdauer:

120 Minuten

Arbeitsaufwand:

96 h attendance + 113 h independent study= 210 h workload

Fachkompetenzen:

The students learn the basic principles of food structure and rheology. They gain an awareness of the various measurement technologies used to define the structure of complex food matrices. They design and conduct experiments, in-cluding standard methods, and perform data analysis. They work in small groups to characterise food systems and also learn about process modelling. They become familiar with presenting their work through written laboratory reports and oral presentations.

Anmerkungen:

Maximum number of participants: 45

eLearning:

Veranstaltung im ILIAS

Lehrveranstaltungen