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.
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
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 |
Notes on the module handbook of the department Mechanical and Process Engineering
Ausnahmen: