Food: Product and Process Design

Food Processing and Biotechnology

Integrated course, 5.00 ECTS


Course content

Advanced mechanical and thermal process engineering and related physical basics in food processing. Influences of process parameters on food quality. Cleaner production and closed cycle process technologies. Laboratory exercises on selected topics (e.g. separation, phenomenological rheology, drying). Practical and industrial case studies and excursions. Company case study on a selected process

Learning outcomes

Paricipants gain detailed knowledge on important and innovative food and biotechnological processes and their optimization concerning resource efficiency. Participants become competent to identify suitable processing procedures for selected products and specific circumstances.      

Recommended or required reading and other learning resources / tools

Mode of delivery

Integrated Course      

Prerequisites and co-requisites

Basics in process engineering and food processing      

Assessment methods and criteria

Module Exam + laboratory exercise