Search result: Catalogue data in Spring Semester 2021

Food Science Master Information
Major in Food Processing
Optional Subjects
NumberTitleTypeECTSHoursLecturers
752-2123-00LRisk Awareness, Risk Acceptance and TrustW3 credits2VM. Siegrist
AbstractThe 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.
ObjectiveStudents 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.
752-1202-00LFood Safety and Quality ManagementW3 credits2GT. Gude
AbstractThe 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.
ObjectiveComprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment.
ContentThe 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
752-3024-00LHygienic DesignW2 credits2GJ. Hofmann
AbstractThe 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.
ObjectiveTo 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.
752-3104-00LFood Rheology IIW3 credits2GP. A. Fischer
AbstractFood Rheology II addresses special topics in rheology such as suspension and emulsion rheology, extensional rheology, optical methods in rheology, and interfacial rheology.
ObjectiveThe 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.
ContentLectures will be given on structure and rheology of complex fluids (8h), optical methods in rheology (4h), extensional rheology (4h), and interfacial rheology (6h).
Lecture notesNotes will be handed out during the lectures.
LiteratureProvided in the lecture notes.
Prerequisites / NoticeAttending 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.
752-1300-01LFood Toxicology Information W2 credits1VS. J. Sturla
AbstractBuilds on a foundation in Toxicology fundamentals to address situations and toxins relevant to Food Science, Nutrition, and Food Safety & Quality.
ObjectiveCourse 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.
ContentBuilds 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.
LiteratureReading from the primary literature will be referenced in class and posted to the course website.
Prerequisites / NoticeThe 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.
752-3102-00LProcess-Microstructure-Property RelationshipsW3 credits2GE. J. Windhab, P. Braun, A. M. Kratzer, M. Michel
AbstractThis 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.
ObjectiveFundamentals, applications and industrial developments; Process related structuring mechanisms; Structure related property functions; Different forms of foods such as emulsions, suspensions, foams, powders, solids etc.
751-5500-00LSimulations and Sensors in Agri-Food Supply Chains Restricted registration - show details W3 credits2GT. Defraeye
AbstractThis 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.
ObjectiveThe 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
ContentThe 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 notesHandouts of the slides will be provided
LiteratureRecommended 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.
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