From 2 November 2020, the autumn semester 2020 will take place online. Exceptions: Courses that can only be carried out with on-site presence.
Please note the information provided by the lecturers via e-mail.

752-2002-00L  Food Technology Laboratory Course

SemesterSpring Semester 2015
LecturersH. Adelmann
Periodicityyearly recurring course
Language of instructionGerman
CommentNumber of participants limited to 45

Prerequisite: Attendance of the course 752-2001-00L "Food Technology".



Catalogue data

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.

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits2 credits
ExaminersH. Adelmann
Typeungraded semester performance
Language of examinationGerman
RepetitionRepetition only possible after re-enrolling for the course unit.

Learning materials

No public learning materials available.
Only public learning materials are listed.

Courses

NumberTitleHoursLecturers
752-2002-00 PLebensmittel-Technologiepraktikum Special students and auditors need a special permission from the lecturers.
Permission from lecturers required for all students.
Das Praktikum findet im Zeitraum vom 16.03. bis 17.04.2015 statt.
Die genauen Daten sind unter 'Lehrveranstaltungen' aufgeführt.
Das detaillierte Programm mit den genauen Präsenzzeiten und allen Räumen wird separat bekannt gegeben.
4 hrs
Mon15-17LFV B 42.1 »
15-17LFV B 42.2 »
Tue12-14LFV B 42.1 »
12-14LFV B 42.2 »
Wed08-10LFV B 42.1 »
08-10LFV B 42.2 »
Fri12-14LFV B 42.1 »
12-14LFV B 42.2 »
H. Adelmann

Groups

No information on groups available.

Restrictions

General : Special students and auditors need a special permission from the lecturers
Permission from lecturers required for all students
Places45 at the most
PriorityRegistration for the course unit is only possible for the primary target group
Primary target groupFood Science BSc (754000)
Waiting listuntil 06.02.2015

Offered in

ProgrammeSectionType
Food Science BachelorFood Science Laboratory PracticeWInformation