Search result: Catalogue data in Spring Semester 2021

Food Science Master Information
Major in Food Processing
Disciplinary Subjects
NumberTitleTypeECTSHoursLecturers
752-2402-00LFood PackagingW2 credits2GS. Yildirim
AbstractThe course gives an introduction to food packaging and provides an overview of different packaging materials, their properties and influences on the quality and safety of food. The course also contains the main processes used to produce the major packaging materials and explains the different packaging processes used for individual food groups. Additionally, food packaging trends and new packaging
ObjectiveStudents learn to:
-describe the technical and marketing functions of packaging
-list the main packaging materials used for food and know the technical properties of the materials affecting the marketing and preservation of food
-explain the major processes used to produce the plastic packaging materials and converting them into final packaging materials
-describe main packaging processes and materials for different type of food products
-aware of food and packaging interactions and possible migrations
-explain the future packaging trends and describe the new packaging technologies and materials
ContentPackaging functions
Packaging materials
Permeability of packaging materials and its effect on the quality of food
Polymer processing technologies
Packaging converting processes
Packaging processes for food
Packaging for major food groups and its influence on the shelf life
Migration and legislation
Packaging and sustainability
Active packaging
Intelligent and smart packaging
Food packaging trends
Lecture notesFood Packaging
LiteratureGordon L. Robertson (2010): Food packaging and shelf life. Boca Raton, FL: Tylor & Francis.
Han, Jung H. (Hrgb.) (2005): Innovations in food packaging. Amsterdam: Elsevier / Academic Press.
Soroka Walter (2009): Packaging technology. Illinois: Institute of Packaging Professionals
Roberson, Gordon L. (2006): Food packaging - principles and practice. Boca Raton, FL: Tylor & Francis.
Lee, Sun Dong (2008): Food packaging science and technology. Boca Raton, FL: Tylor & Francis.
Yam Kit L. 2009, The Wiley Encyclopedia of Pacakging Technology, Wiley
752-3022-00LFood Factory Planning and DesignW3 credits2GP.  Beck, S. Padar
AbstractThe focus is directed on the interaction (and interdependency) of the different crafts involved, mainly construction, building services, and installation engineering. Hygienic requirements have to be designed and finally are implemented in order to achieve international standards (GMP, IFS, BRC). Insight is given into contract and payment handling.
ObjectiveStudents learn about the tasks and responsibilities of the specialists (engineers, planners), organizations and distributors involved. Knowledge is provided on the coordination and guidance of people involved. An insight into hygienic and technical specifications as well as the regulatory framework is given. Finally, the implementation of a functional, ecological and cost efficient solution is discussed.
Lecture notesVorlesungsunterlagen (besprochene Folien) können ab Mitte Februar von der Lehrdokumentenablage MyStudies heruntergeladen werden.
752-5102-00LFood Fermentation BiotechnologyW3 credits2VC. Lacroix, F. Constancias, M. Stevens
AbstractFor this integration course, selected and current topics in bioprocess technology as applied to food will be selected to complement the teaching program in Food Biotechnology. Special emphasis will be given on downstream processing, bioprocess development, and metabolic engineering with current applications of microorganisms for producing high quality and safe food and food ingredients.
ObjectiveThe presentation and discussion of selected topics of food fermentation biotechnology:
- to present the main strategies for the downstream processing of fermented media
- to provide examples of recent process developments and future trends for production of high quality foods and food ingredients.
- to develop experience for formulation and design of research and development projects relating to food fermentation technologies

This course will integrate knowledge of bioprocess technology, as well as microbiology and microbial physiology.
ContentThis course will address selected and current topics on bioprocesses applied to foods and food ingredients. As well, this course will allow the integration of concepts in food biotechnology through literature search and presentation of topics by students. Specialists from the Laboratory of Food Biotechnology will contribute to the selected topics as follows:

• New technologies for food fermentation
• Downstream processing treatments
• Metabolic engineering

Students will be required to complete a group project on a selected aspect of bioprocesses and process evaluation. The project will involve information research and analysis followed by an oral presentation.
Lecture notesCopy of the power point slides from lectures will be provided.
LiteratureA list of references will be given at the beginning of the course for the different topics presented during this course.
Prerequisites / NoticeThis course is taught in English.
752-3200-00LSustainable Food ProcessingW+3 credits2VA. Mathys
AbstractThis course gives an overview of the holistic approach in sustainable food processing via the consideration of the total value chain. Sustainability assessment as emerging tool in food process development will be introduced.
ObjectiveUnderstanding of the fundamental knowledge, the interdisciplinary connections and tools of Sustainable Food Processing to enable system oriented thinking, including their need in society and their environmental, economic and social impact. Understanding of food production concepts for biomass and energy use efficiency, significant waste reduction along the food value chain as well as healthy and high quality food production. Awareness of future trends in sustainable food processing.
ContentSustainability analysis and life cycle assessment in food research and production
Emerging combined processes based on mechanical, thermal and non-thermal techniques
Novel protein sources
Algae and insect biorefineries in urban environment
Industry projects and experience in the presented topics
LiteratureSustainable Food Processing Brijesh K. Tiwari (Editor), Tomas Norton (Editor), Nicholas M. Holden (Editor) ISBN: 978-0-470-67223-5 600 pages December 2013, Wiley-Blackwell

International Reference Life Cycle Data System ILCD handbook ,developed by the Institute for Environment and Sustainability in the European Commission Joint Research Centre (JRC). Link

Aganovic K., Smetana S., Grauwet T., Toepfl S., Mathys A., Van Loey A. & Heinz V. (2017).Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment. Journal of Cleaner Production, 141, 514–525.

Chaudhary, A., Gustafson, D., & Mathys, A. (2018). Multi-indicator sustainability assessment of global food systems. Nature communications, 9(1), 848.

Chen C., Chaudhary A. & Mathys A. (2019). Swiss Food Sustainability Analysis sing Nutritional, Human Health and Environmental Indicators. Nutrients, 11(4), 856.

Margni, M., and Curran, M. (2012). “Life cycle Impact Assessment.” In Life Cycle Assessment Handbook : A Guide for Environmentally Sustainable Products, John Wiley and Sons, Hoboken, NJ.

Frischknecht, R.; Jungbluth, N.; Althaus, H.-J.; Doka, G., Dones, R.; Heck, T.; Hellweg, S.; Hischier R.; Nemecek, T.; Rebitzer, G.; Spielmann, M. (2005): The ecoinvent Database: Overview and Methodological Framework. In: The International Journal of Life Cycle Assessment Volume 10, Issue 1, 2005, 3-9, doi:10.1065/lca2004.10.181.1

Smetana, S., Mathys, A., Knoch, A., and Heinz, V. (2015). Meat alternatives: life cycle assessment of most known meat substitutes. The International Journal of Life Cycle Assessment 20(9), 1254-1267.

Smetana, S., Schmitt, E., & Mathys, A. (2019). Sustainable use of Hermetia illucens insect biomass for feed and food: Attributional and consequential life cycle assessment. Resources, Conservation and Recycling, 144, 285-296.

Valsasina L., Pizzol M., Smetana S., Georget E., Mathys A. & Heinz V. (2017).Life cycle assessment of emerging technologies: The case of milk ultra-high pressure homogenisation. Journal of Cleaner Production, 142 (4), 2209–2217.

Trivedi, J., Aila, M., Bangwal, D. P., Kaul, S., & Garg, M. O. (2015). Algae based biorefinery—How to make sense?. Renewable and Sustainable Energy Reviews, 47, 295-307.

Enzing, C., Ploeg, M., Barbosa, M., & Sijtsma, L. (2014). Microalgae-based products for the food and feed sector: an outlook for Europe. IPTS Institute for Prospective technological Studies, JRC, Seville.

Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P. (2013). Edible insects: future prospects for food and feed security (No. 171). Food and agriculture organization of the United nations (FAO).
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