Search result: Catalogue data in Spring Semester 2021
Food Science Master | ||||||
Major in Food Processing | ||||||
Optional Subjects | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
---|---|---|---|---|---|---|
752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | M. Siegrist | |
Abstract | The course provides an overview about risk perception and acceptance of new technologies. In addition, the most important findings of the research related to decisions under uncertainty are presented. | |||||
Objective | Students know the most important theoretical approaches in the domains of risk perception and acceptance of new technologies. Furthermore, students understand the paradigms and the research results in the domain of decision making under uncertainty. | |||||
752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | T. Gude | |
Abstract | The course procures the general rules of a quality management system and its application in the food chain to guarantee food safety. Therefore the HACCP concept will be touched in relation to risk management and risk assessment. Furthermore the origin of limits as well as the analytical proof will be highlighted. Finally general principles of laboratory testing will be discussed. | |||||
Objective | Comprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment. | |||||
Content | The following lists in note form the relevant topics: Definition of (Food) Quality TQM/quality management Q.A in the food chain (manufacturer/retail) Food Quality, -Safety (also give by examples) Food Limits - origin of and how to get them HACCP introduction, risk management, -assessment Self control concepts GFSI/Standards BRC, IFS, ISO Statistical Process Control Raw material/product control: sampling plans Q.A. in laboratories, sampling Sampling plans, Qs in an analytical lab | |||||
752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann | |
Abstract | The lecture course Hygienic Design covers the special requirements in the design of equipment and components used in food production. Material science and surface treatments are as important as the cleaning mechanisms of these surfaces. Explanations of basic design requirements in food production areas, as well as the relevant regulations associated, are covered in this course. | |||||
Objective | To identify and evaluate hazards of food safety which can come from the equipment used in the food processing. Understanding of the most important design principles for easy cleaning of machinery and equipment. | |||||
752-3104-00L | Food Rheology II | W | 3 credits | 2G | P. A. Fischer | |
Abstract | Food Rheology II addresses special topics in rheology such as suspension and emulsion rheology, extensional rheology, optical methods in rheology, and interfacial rheology. | |||||
Objective | The rheology of complex materials such as solutions, emulsions, and suspension will be discussed. In addition, several advanced rheological techniques (extension, rheo-optics, interfacial rheology) will be introduced and discussed in light of material characterization of complex fluids. | |||||
Content | Lectures will be given on structure and rheology of complex fluids (8h), optical methods in rheology (4h), extensional rheology (4h), and interfacial rheology (6h). | |||||
Lecture notes | Notes will be handed out during the lectures. | |||||
Literature | Provided in the lecture notes. | |||||
Prerequisites / Notice | Attending Food Rheology I is beneficial but not mandatory. A short repetition of the basic principles of rheology will be given in the beginning of Food Rheology II. | |||||
752-1300-01L | Food Toxicology | W | 2 credits | 1V | S. J. Sturla | |
Abstract | Builds on a foundation in Toxicology fundamentals to address situations and toxins relevant to Food Science, Nutrition, and Food Safety & Quality. | |||||
Objective | Course objectives are for the student to have a broad awareness of toxicant classes and toxicants relevant to food, and to know their identities (i.e. chemical structure or biological nature), origins, relevance of human exposures, general mode of biological action, and potential mitigation strategies. | |||||
Content | Builds on a foundation in Toxicology fundamentals to address situations relevant to Food Science, Nutrition, and Food Safety & Quality. Representative topics: Toxic Phytochemicals and Mycotoxins, Industrial Contaminants and Packaging Materials, Toxicants formed During Food Processing, Alcohol and Tobacco. The class is comprised of bi-weekly lectures, independent reading, and preparation of an independent evaluation of a food-related toxin. | |||||
Literature | Reading from the primary literature will be referenced in class and posted to the course website. | |||||
Prerequisites / Notice | The course "Introduction to Toxicology" (752-1300-00V) is a prerequisite for the students who want to take this course. Equivalent course may be accepted; contact the instructor. | |||||
752-3102-00L | Process-Microstructure-Property Relationships | W | 3 credits | 2G | E. J. Windhab, P. Braun, A. M. Kratzer, M. Michel | |
Abstract | This course is important for students to understand the relationships between the processing techniques, microstructures, and properties to develop tailored food products based on the mechanisms. | |||||
Objective | Fundamentals, applications and industrial developments; Process related structuring mechanisms; Structure related property functions; Different forms of foods such as emulsions, suspensions, foams, powders, solids etc. | |||||
751-5500-00L | Simulations and Sensors in Agri-Food Supply Chains | W | 3 credits | 2G | T. Defraeye | |
Abstract | This course provides students with expert knowledge and skills on how to effectively apply physics-based simulations and sensing in the supply chain of horticultural crops. The main targets are to use these technologies to better preserve food quality, extend shelf life and reduce food waste and the associated carbon footprint. | |||||
Objective | The course targets the postharvest part of the supply chain, as products pass through pre-cooling facilities, refrigerated containers and trucks, and cold storage facilities, before arriving at the retailer and consumer. We target supply chains of both domestic and tropical horticultural crops, including apple, citrus, mangoes, and berries. In addition, other applications in agri-food chains are highlighted, such as preharvest sensing and monitoring for horticultural crops as well as physics-based simulations and sensing in supply chains of foods of animal origin (meat or milk). In the course, we target innovative solutions that are enabled by the augmented insight that simulations and sensing provide with respect to the biophysical processes driving food decay in the cold chain. A key focus of the course is on digital tools for the agri-food chain, such as digital twins, food simulants, wireless and optical sensors, big data, data analytics, and blockchain technology. A key objective is to gain specialized knowledge in order to: - Identify which postharvest practices are most suitable for a certain produce and supply chain (e.g. dynamic controlled atmosphere, modified atmosphere packaging, ethylene scrubbing) - Identify which heat and mass transfer processes (e.g. conduction, convection, radiation, respiration, evaporation) play a key role for a certain produce and supply chain - Identify which state-of-the-art sensing technology is most optimal for a certain produce and supply chain (e.g. wireless communication, blockchain technology, and biophysical twins) - Assess if a physics-based model and simulation is built up according to best practices, and if the reported results are realistic - Understand the link of the cooling process to the evolution of food quality attributes Another key objective is to acquire skills in order to: - Perform hands-on multiphysics simulations of food cooling processes - Measure hands-on a food cooling process with several types of sensors - Calculate food shelf-life by experiments and kinetic-rate-law modeling - Quantify the environmental impact of postharvest technology and food waste on the horticultural value chain | |||||
Content | The course is built up of lectures, exercise sessions, and an excursion. The student will then apply this knowledge to perform an expert assessment of a postharvest problem (in a group), report the findings and present the solution strategies. Throughout the course, we also review upcoming national and international startups and companies in these fields. The content is as follows: 1. Introduction to the postharvest value chain 2. Postharvest quality and losses 3. Bio-environmental heat and mass transfer 4. Sensors & food simulants 5. Basics & best practice of physics-based simulations 6. Current and emerging postharvest technologies 7. Group assignment on physics-based simulation and sensors 8. Food waste & environmental impact 9. Excursion With this knowledge and skills, the student will be able to provide an expert assessment on a specific problem in postharvest engineering in the context of a group assignment: - Apply the learned analytical approach to comprehensively understand and quantitatively analyze a simple postharvest problem. - Identify and quantify strategies and solutions to improve quality preservation, shelf life and reduce food waste, and explain the scientific drivers behind these improvements. - Identify challenges and prioritize solutions. - Report and present the results. | |||||
Lecture notes | Handouts of the slides will be provided | |||||
Literature | Recommended literature (not-obligatory): Datta (2017), Heat and Mass Transfer: A Biological Context. CRC Press, Taylor & Francis Group. Thompson (2008), Commercial cooling of fruits, vegetables and flowers, University of California. University of California, California. |
- Page 1 of 1