This course will introduce the basic concepts in Food Technology, such as microbial inactivation, humidity control, isotherms interpretation, freezing, cooling, homogenization, etc., as well as a short introduction to characterization methods. Technology of selected groups of food from raw material to final product, quality and materials science aspects of these products will be reviewed.
Lernziel
With this course, the student will be able to handle and gain an understanding of the general tools available in Food Technology.
Leistungskontrolle
Information zur Leistungskontrolle (gültig bis die Lerneinheit neu gelesen wird)
Leistungskontrolle als Semesterkurs
: Für Fachstudierende und Hörer/-innen ist eine Spezialbewilligung der Dozierenden notwendig