From 2 November 2020, the autumn semester 2020 will take place online. Exceptions: Courses that can only be carried out with on-site presence.
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Horst Adelmann: Catalogue data in Spring Semester 2015

NameMr Horst Adelmann
Professur f. Lebensm. u. Weiche M.
ETH Zürich, LFO E 29
Schmelzbergstrasse 9
8092 Zürich
Telephone+41 44 632 47 54
DepartmentHealth Sciences and Technology

751-1000-00LInterdisciplinary Project Work Information Restricted registration - show details
Prerequisite: successful completion of the bachelor programme.
3 credits4UB. Dorn, E. Frossard, L. Meile, H. Adelmann, N. Buchmann, C. De Moraes, P. A. Fischer, M. C. Härdi-Landerer, M. Kreuzer, U. Merz, S. Peter, M. Schuppler, M. Siegrist, J. Six, S. E. Ulbrich, A. Walter
AbstractDie Studierenden der Agrar- und Lebensmittelwissenschaften erarbeiten in interdisziplinären Teams Lösungen für Probleme, welche ihnen von Projektpartner im Bereich der Nahrungsmittelwertschöpfungskette gestellt werden.
ObjectiveDie Studierenden kennen
- die Grundlagen des Zeit- und Projektmanagements
- Vorgehensweisen, um Probleme, die ihnen von Projektpartnern gestellt werden, zielorientiert zu lösen.
ContentDie Studierenden der Agrar- und Lebensmittelwissenschaft erarbeiten in interdisziplinären Teams Lösungen für Probleme, welche ihnen von Projektpartnern entlang der Nahrungsmittelwertschöpfungskette gestellt werden. Die Studierenden präsentieren und diskutieren die Lösungsvorschläge an der Schlussveranstaltung mit den Projektpartnern und verfassen einen schriftlichen Projektbericht.
Prerequisites / NoticeDie Anwesenheit der Studierenden an der Startveranstaltung am 26.2.2015 gemäss speziellem Programm ist Pflicht.
752-2002-00LFood Technology Laboratory Course Restricted registration - show details
Number of participants limited to 45

Prerequisite: Attendance of the course 752-2001-00L "Food Technology".
2 credits4PH. Adelmann
AbstractPractical laboratory work on pilot plant scale on important processes for selected foods from the raw material to the final product. Evaluation of food quality.
ObjectiveKnow how and handling of the production from selected manufacturing processes to the preservation of food. Understanding the effects of important parameters to the preservation of food including the evaluation of the raw material and the intermediate as well as final products; Analyzing the effects with defined manufacturing processes on the quality of the final products; Evaluation of scientific and non-scientific information and sources.
ContentThis practical course contains different experimental blocks:
- Production of sterile canned goods, determination of sterilization conditions (obligation for all studying)
- Production of long paste goods (humidification, drying process and Characteristic)
- Production and processing of meat-loaf (employment of nitrite salts and their effect)
- Production of potato flakes (Characteristic of the ingredients among other things content of strength and drying process)
- Production of Tofu (from the soy bean to finished Tofu)
- Hot extruding of corn semolina
- Characteristic of wheat flour and production of bread (paste preparing/computations and various analyses)
Lecture notesAll information and the program will be sent to enrolled students prior to the start of the internship via e - mail. Also the scripts for this internship on the side of the course catalogue in learning materials are listed by Link and can be viewed after login.
LiteratureReferences are given in the manusscript.
Prerequisites / NoticePrerequisite is the participation in the course 752-2001-00L Food Technology.