Modul: Soft Matter Science II - Food Physics (1507-510)

Personen:

• Prof. Dr. Jochen Weiss (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, Pflicht
• Food Biotechnology (Master, PO vom 01.10.2016)
  2. Semester, Wahl
• Food Systems (Master, PO vom 01.10.2019)
  2. Semester, Wahl
• Bioeconomy (Master, PO vom 01.10.2014)
  2. Semester, Wahl
• Bioeconomy (ab WS 16/17) (Master, PO vom 01.04.2017)
  2. Semester, Wahl

Bezug zu anderen Modulen:

Second part to Soft Matter I - Food Rheology and Structure

Teilnahme­vorraussetzungen:

Admission to a Master’s program. Basic knowledge in physical chemistry and mathematics.

Sprache:

englisch

ECTS:

7,5 credits

Angebotshäufigkeit:

jedes SS

Dauer des Moduls:

4 Wochen (Block 1)

Studienleistung:

Laboratory presentation, Laboratory work

Modulprüfung:

Klausur (75%), optional mündliche Prüfung, Vortrag (10%), Poster mit Präsentation (15%)

Prüfungsleistung:

Klausur, Referat/Vortrag: 3-min. Talk, Poster presentation, Poster

Prüfungsdauer:

90 Minuten

Arbeitsaufwand:

64 h Präsenzzeit + 146 h Eigenanteil = 210 h Arbeitsaufwand

Fachkompetenzen:

Upon completion of the module, students are expected to have gained knowledge of physical phenomena that play a role in food systems. The students are able to demonstrate an understanding of (i) molecular material science approach to food systems, and (ii) structure-function relationships in matrices composed of proteins, lipids, and carbohydrates, and (iii) the operating principles of advanced physical analytical techniques as well as their use in the analysis of complex food structures. The students are able to apply principles of molecular mass transport, solution thermodynamics, phase transi-tions, and molecular interactions to solve problem-oriented case studies in foods. Furthermore, the students are able to explain, evaluate, and communicate concepts and results 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, posters and flash talks. The students are expected to apply critical and analytical thinking to solve food physics-related challenges. Students are able to improve their written and oral English skills.

Anmerkungen:

Maximum number of participants: 50

eLearning:

Veranstaltung im ILIAS

Lehrveranstaltungen