Module Handbook

  • Dynamischer Default-Fachbereich geändert auf MV

Notes on the module handbook of the department Mechanical and Process Engineering

Die hier dargestellten veröffentlichten Studiengang-, Modul- und Kursdaten des Fachbereichs Maschinenbau und Verfahrenstechnik ersetzen die Modulbeschreibungen im KIS und wuden mit Ausnahme folgender Studiengänge am 28.10.2020 verabschiedet.

Ausnahmen:

Course MV-BioVT-86428-K-4

Food Bioprocess Engineering (2V, 3.0 LP)

Course Type

SWS Type Course Form CP (Effort) Presence-Time / Self-Study
2 V Lecture 3.0 CP 28 h 62 h
(2V) 3.0 CP 28 h 62 h

Basedata

SWS 2V
CP, Effort 3.0 CP = 90 h
Position of the semester 1 Sem. in WiSe
Level [4] Bachelor (Specialization)
Language [DE] German
Lecturers
Area of study [MV-BioVT] Bioprocess Engineering
Additional informations
Livecycle-State [NORM] Active

Contents

The Food Bioprocess Engineering module provides insight into food production in terms of biological processes used to produce food, but which can also limit the shelf life and usefulness of food. In addition to the basics of food ingredients, food technology and biotechnology, the use of bacteria, yeasts, molds and enzymes in food production is discussed. Examples such as the production of amino acids, ethanol, dairy products, flavorings, etc. will be used to explain the benefits of biotechnology but also the potential hazards and problems with microorganisms in food.

Competencies / intended learning achievements

The students are able
  • to define and assign the composition of food and the biological processes of food technology,
  • compare the different methods and processes and discuss advantages and disadvantages,
  • assess and evaluate food production methods.

Literature

  • Heinz-Gerhard Kessler, Lebensmitel- und Bioverfahrenstechnik - Molkereitechnologie, Verlag A. Kessler, 2. Nachdruck 2011
  • Rudolf Heiss, Lebensmitteltechnologie: Biotechnologische, chemische, mechanische und thermische Verfahren der Lebensmittelverarbeitung, Springer Berlin Heidelberg; Auflage: 6. völlig überarb. Aufl. (6. August 2003)
  • Heike P. Schuchmann, Lebensmittelverfahrenstechnik: Rohstoffe, Prozesse, Produkte, Wiley-VCH Verlag GmbH & Co. KGaA; Auflage: 1. Auflage (17. Februar 2005)
  • Hans-Dieter Belitz, Lehrbuch der Lebensmittelchemie, Springer; Auflage: 6., vollst. überarb. Aufl. (19. Oktober 2007)

Materials

For further information and course materials please consider the corresponding OLAT-course.

Requirements for attendance (informal)

Recommended: Basic knowledge of bioprocess engineering

Requirements for attendance (formal)

None

References to Course [MV-BioVT-86428-K-4]

Module Name Context
[MV-BioVT-302-M-4] Food Bioprocess Engineering P: Obligatory 2V, 3.0 LP