Suchergebnis: Katalogdaten im Herbstsemester 2022

Lebensmittelwissenschaften Master Information
Vertiefung in Food Processing
Disziplinäre Fächer
NummerTitelTypECTSUmfangDozierende
752-3103-00LFood Rheology IW+3 KP2VP. A. Fischer
KurzbeschreibungRheology is the science of flow and deformation of matter such as polymers, dispersions (emulsions, foams, suspensions), and colloidal systems. The fluid dynamical basis, measuring techniques (rheometry), and the flow properties of different fluids (Newtonian, non-Newtonian, viscoelastic) are introduced and discussed.
LernzielThe course provides an introduction on the link between flow and structural properties of flowing material. Rheometrical techniques and appropriate measuring protocols for the characterization of complex fluids will be discussed. The concept of rheological constitutive equations and the application to different material classes are established.
InhaltLectures will be given on general introduction (4h), fluid dynamics (2h), complex flow behavior (4h), influence of temperature (2h), rheometers (4h), rheological tests (6h) and structure and rheology of complex fluids (4h).
SkriptNotes will be handed out during the lectures.
LiteraturProvided in the lecture notes.
752-2003-00LSelected Topics in Food TechnologyW+3 KP2VR. Stadler, C. Bolten
KurzbeschreibungPart 1 of the course deals with global market trends, food technologies, food health benefits. Physical and chemical fundamental knowledge help grasp the molecular composition of food. Part 2 entails management of risks across the food supply chain. The focus is on technological solutions to mitigate hazards, as well as their management upstream.
LernzielThe objectives of the course are for students to understand the key drivers (market and consumer trends, health benefits, sustainability, etc.) that impact innovation in a food business environment. The course also illustrates food safety and quality considerations across the whole supply chain, using concrete examples and how certain technologies assist in reducing or eliminating food safety risks.
752-2314-00LPhysics of Food ColloidsW+3 KP2VP. A. Fischer, R. Mezzenga
KurzbeschreibungIn Physics of Food Colloids the principles of colloid science will applied to the aggregation of food materials based on proteins, polysaccharides, and emulsifiers. Mixtures of such raw material determine the appearance and performance of our daily food. In a number of examples, colloidal laws are linked to food science and the manufacturing and processing of food.
LernzielThe aggregation of food material determines the appearance and performance of complex food system as well as nutritional aspects. The underlying colloidal laws reflect the structure of the individual raw material (length scale, time scale, and interacting forces). Once these concepts are appreciated the aggregation of most food systems falls into recognizable patterns that can be used to modify and structure exiting food or to design new products. The application and use of these concepts are discussed in light of common food production.
InhaltLectures include interfacial tension (4h), protein aggregation in bulk and interfaces (4h), Pickering emulsions (2h), gels (2h), aggregation of complex mixtures (4h), and the use of light scattering in investigation complex food structures (8h). Most chapters include some hand-ons examples of the gain knowledge to common food products.
SkriptNotes will be handed out during the lectures.
LiteraturProvided in the lecture notes.
752-3021-00LFood Process Design and OptimizationW+4 KP2GE. J. Windhab
KurzbeschreibungS-PRO2 scheme and quantitative understanding of process-structure functions. Process characterisation by dimension analysis. Optimization aspects/criteria for stirring, mixing, dispersing, spraying and extrusion flow processes of multiphase multi-scale structured food systems. Up- and down-scaling and industrial applications.
Training by case studies from research and industrial production.
LernzielQuantitative process analysis and derivation of process-structure functions for complex liquid or semi-liquid food systems with non-Newtonial flow properties. Handling of optimisation and up-/down-scaling procedures.
InhaltS-PRO2 scheme, reverse engineering approach, dimension analysis, Metzner-Otto and Rieger Novack design schemes of stirred reactors for non-Newtonian fluid processing, mixing/mixing statistics, mixing characteristics, power charac-teristics, dispersing characteristics, dispersing processes in rotor/ stator and membrane devices, spray processing, extrusion processing, diverse case studies for design and scaling of processes for food structure processing
Skriptprinted handouts (ca. 180)
LiteraturList of ca. 30 papers and 5 books given in course
752-3023-00LProcess Measurements and AutomationW+3 KP2GE. J. Windhab
KurzbeschreibungOverview on Process Automation, Information Management in processes, process data handling and analysis, In-line measurements of complex food systems, Process control schemes, Overview of sensors and sensor principles, integrated process control case studies
LernzielUnderstanding the interplay of in-line measurements of complex food properties in processes, process data handling and data analysis as well as building blocks for process control.
InhaltOverview Process Automation, Process Control and process data management, Industrial design of automated/controlled processes, overview on sensors/sensor principles, case studies of in-line measurements and control in/of food production processes
SkriptPrinted script (120 pages, 80 figures), diverse publications
LiteraturList of publications and books given in course
752-3201-00LEmerging Thermal and Non Thermal Food ProcessingW3 KP2VA. Mathys, J. Dumpler
KurzbeschreibungThis course is built on the holistic approach in sustainable food processing via the consideration of the total value chain. Selected mechanical, biotechnological, thermal and non-thermal techniques for best biomass and energy use efficiency will be investigated. Focused technologies are new thermal processes, high pressure techniques, electroporation and different radiation based sources.
LernzielUnderstanding of selected emerging food processing concepts with focus on lower process intensity for healthy and high quality food production, waste reduction as well as biomass and energy use efficiency. Updates from academia and industry around new trends in food process development
InhaltEmerging combined processes based on mechanical, thermal and non-thermal techniques, Multi hurdle technology concept for preservation, Extreme high temperature-short time processes, high pressure techniques, electroporation, radiation, Biorefineries based on emerging process elements, Ongoing industry initiatives
SkriptScript will be distributed before the course via Moodle.
LiteraturSustainable 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

Kessler, H. G. (2002). Food and Bio Process Engineering - Im Verlag A. Kessler., Freising.

Bhattacharya, S. (2014). Conventional and Advanced Food Processing Technologies. John Wiley & Sons, Ltd. Online ISBN: 9781118406281.

Sevenich R. & Mathys A. (2018). Continuous versus discontinuous Ultra‐High‐Pressure systems for food sterilization with focus on Ultra‐High‐Pressure Homogenization and High‐Pressure Thermal Sterilization: a review. Comprehensive Reviews in Food Science and Food Safety 17(3), 646-662.

Toepfl, S., Mathys, A., Heinz, V. & Knorr, D. (2006). Review: Potential of emerging technologies for energy efficient and environmentally friendly food processing. Food Reviews International, 22(4), 405 - 423.

Hertwig C., Meneses N. & Mathys A. (2018). Cold atmospheric pressure plasma and low energy electron beam as alternative nonthermal decontamination technologies for dry food surfaces: A review. Trends in Food Science & Technology 77, 131-142.

Buchmann L., Bloch R. & Mathys A. (2018). Comprehensive pulsed electric field (PEF) system analysis for microalgae processing. Bioresource Technology 265, 268-274.

M. E. G. Hendrickx & D. Knorr. Ultra high pressure treatments of foods (pp. 77-114). Kluwer Academic/ Plenum Publishers, New York.

Mathys A. (2018). Perspective of Micro Process Engineering for Thermal Food Treatment. Frontiers in Nutrition 5: 24.

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.

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.
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