Search result: Catalogue data in Autumn Semester 2017
Food Science Bachelor  | ||||||
 5. Semester | ||||||
| Food Science Laboratory Practice | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-4007-00L | Experimental Food Microbiology  Number of participants limited to 48. Registration only after having attended the course Lebensmittel-Mikrobiologie I (752-4005-00L). | W | 3 credits | 4P | M. Schuppler | |
| Abstract | Teaching of basic experimental knowledge for detection and identification of relevant microorganisms in food. Various practical experiments were accompanied by theoretic introductions to the different topics. The students become acquainted with state-of-the-art methods with main focus on modern molecular techniques for the rapid detection of food borne pathogens. | |||||
| Learning objective | Teaching of basic experimental knowledge for detection and identification of relevant microorganisms in food. | |||||
| Content | Grundtechniken für die mikrobiologische Untersuchung von Lebensmitteln, Qualitätssicherung, Anwendung von antimikrobiellen Wirkstoffen, Nachweismethoden für die wichtigsten pathogenen Keime aus Lebensmitteln und einzelnen Keimen aus fermentierten oder probiotischen Lebensmitteln mit klassischen Methoden (u.a. Anreicherungssysteme, ELISA, Enzymsysteme) und Methoden der Molekularbiologie (PCR, Hybridisierung, in situ-Nachweis), Durchführung von Gentransfermethoden mit Mikroorganismen (Konjugation, Transformation) und Bakteriophagen in Lebensmitteln | |||||
| Lecture notes | Wird am Praktikumsanfang abgegeben. | |||||
| Literature | - Krämer: "Lebensmittel-Mikrobiologie" (Ulmer; UTB) - Süssmuth et al.: "Mikrobiologisch-Biochemisches Praktikum" (Thieme) | |||||
| Prerequisites / Notice | Important information! During the course we will work with the food-borne pathogen Listeria monocytogenes. Listeria monocytogenes represents a particular threat in case of pregnancy. Due to biosafety reasons participation is not allowed in case of pregnancy. | |||||
| 752-2002-00L | Food Technology Laboratory Course Number of participants limited to 55 Prerequisite: Attendance of the course 752-2001-00L "Food Technology". | W | 2 credits | 4P | H. Adelmann | |
| 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. | |||||
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