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:

Module MV-BioVT-302-M-4

Food Bioprocess Engineering (M, 3.0 LP)

Module Identification

Module Number Module Name CP (Effort)
MV-BioVT-302-M-4 Food Bioprocess Engineering 3.0 CP (90 h)

Basedata

CP, Effort 3.0 CP = 90 h
Position of the semester 1 Sem. in WiSe
Level [4] Bachelor (Specialization)
Language [DE] German
Module Manager
Lecturers
Area of study [MV-BioVT] Bioprocess Engineering
Reference course of study [MV-88.805-SG] M.Sc. Biological Process Engineering
Livecycle-State [NORM] Active

Courses

Type/SWS Course Number Title Choice in
Module-Part
Presence-Time /
Self-Study
SL SL is
required for exa.
PL CP Sem.
2V MV-BioVT-86428-K-4
Food Bioprocess Engineering
P 28 h 62 h - - PL1 3.0 WiSe
  • About [MV-BioVT-86428-K-4]: Title: "Food Bioprocess Engineering"; Presence-Time: 28 h; Self-Study: 62 h

Examination achievement PL1

  • Form of examination: written or oral examination
  • Examination Frequency: each semester
  • Examination number: 10462 ("Food bioprocess engineering")
    written (120 minutes) or oral (15-30 minutes) examination

Evaluation of grades

The grade of the module examination is also the module grade.


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)

Requirements for attendance (informal)

Recommended: Basic knowledge of bioprocess engineering

Requirements for attendance (formal)

None

References to Module / Module Number [MV-BioVT-302-M-4]

Module-Pool Name
[MV-ALL-MPOOL-6] Wahlpflichtmodule allgemein
[MV-BCI-BSc-MV-MPOOL-4] Wahlpflichtmodule MV für Bachelor BCI
[MV-BioVT-MPOOL-6] Wahlpflichtmodule Bioverfahrenstechnik