752-2002-00L Food Technology Laboratory Course
| Semester | Autumn Semester 2017 |
| Lecturers | H. Adelmann |
| Periodicity | yearly recurring course |
| Language of instruction | German |
| Comment | Number of participants limited to 55 Prerequisite: Attendance of the course 752-2001-00L "Food Technology". |
Courses
| Number | Title | Hours | Lecturers | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 752-2002-00 P | Lebensmittel-Technologiepraktikum
 Permission from lecturers required for all students.
Das detaillierte Programm mit den genauen Präsenzzeiten und allen Räumen wird separat bekannt gegeben. Die Einführung findet voraussichtlich am Montag, 25.09.2017 von 13:15 - 14:00 Uhr im Raum LFV B42 statt. | 4 hrs |
| H. Adelmann |
Catalogue data
| Abstract | Practical laboratory work on pilot plant scale on important processes for selected foods from the raw material to the final product. Evaluation of food quality. |
| Learning objective | Know how and handling of the production from selected manufacturing processes to the preservation of food. Understanding the effects of important parameters to the preservation of food including the evaluation of the raw material and the intermediate as well as final products; Analyzing the effects with defined manufacturing processes on the quality of the final products; Evaluation of scientific and non-scientific information and sources. |
| Content | This practical course contains different experimental blocks: - Production of sterile canned goods, determination of sterilization conditions (obligation for all studying) - Production of long paste goods (humidification, drying process and Characteristic) - Production and processing of meat-loaf (employment of nitrite salts and their effect) - Production of potato flakes (Characteristic of the ingredients among other things content of strength and drying process) - Production of Tofu (from the soy bean to finished Tofu) - Hot extruding of corn semolina - Characteristic of wheat flour and production of bread (paste preparing/computations and various analyses) |
| Lecture notes | All information and the program will be sent to enrolled students prior to the start of the internship via e - mail. Also the scripts for this internship on the side of the course catalogue in learning materials are listed by Link and can be viewed after login. |
| Literature | References are given in the manusscript. |
| Prerequisites / Notice | Prerequisite is the participation in the course 752-2001-00L Food Technology. |
Performance assessment
| Performance assessment information (valid until the course unit is held again) | |
Performance assessment as a semester course | |
| ECTS credits | 2 credits |
| Examiners | H. Adelmann |
| Type | ungraded semester performance |
| Language of examination | German |
| Repetition | Repetition only possible after re-enrolling for the course unit. |
Learning materials
| No public learning materials available. | |
| Only public learning materials are listed. |
Groups
| No information on groups available. |
Restrictions
| General |  : Special students and auditors need a special permission from the lecturersPermission from lecturers required for all students |
| Places | 55 at the most |
| Priority | Registration for the course unit is only possible for the primary target group |
| Primary target group | Food Science BSc (754000) |
| Waiting list | until 20.09.2017 |
Offered in
| Programme | Section | Type | |
|---|---|---|---|
| Food Science Bachelor | Food Science Laboratory Practice | W |  |