Food: Product and Process Design

Business management | Lecture (VO) | Coursecode: M240853110

Language of instruction German

Business and personnel management

2.00

ECTS

2.00

SWS

• Business management • Definitions of terms including strategy, crisis • Organizational forms • Structural and operational organization • Presentation of processes, process and project management • Significance of current discussions from I4.0 to I5.0 •Personnel management • Leadership, models and their implementation, derived from the organizational forms • Rights, duties and roles in business management • Employee life cycle • Remuneration and bonuses, HR key figures • Personnel development and corporate culture • Occupational safety and health

Business management | Lecture (VO) | Coursecode: M240853109

Language of instruction German

Product controlling

3.00

ECTS

2.00

SWS

· Basic business management understanding (budgeting, cost types, etc.) · Differentiation between product and production controlling · Embedding product controlling in production management · Evaluation of key figures in product management · Identification of possible funding opportunities for innovative products

Food science and technology | Lecture/Practical (IL) | Coursecode: M240853101

Language of instruction German

Food science and technology

5.00

ECTS

2.50

SWS

• Review of the essential basics in food chemistry, process engineering and microbiology • Imparting interdisciplinary understanding through concrete product and process-relevant questions

Internship support | Seminar (SE) | Coursecode: M240853111

Language of instruction German

Support for company projects

5.00

ECTS

0.50

SWS

• Coordination with the company on topics and questions for the company projects • Ensuring the content-related link between company projects and teaching content • Support in the search for companies for students without a training company

Physiology | Lecture (VO) | Coursecode: M240853107

Language of instruction German

Nutritional physiology

2.00

ECTS

1.00

SWS

• Fats, proteins, carbohydrates, micronutrients and their physiological properties • Characterization of the functionalities in nutrition, with particular consideration of health-relevant aspects (e.g. obesity) and the nutrition of sensitive target groups (e.g. small children • State of research into possibilities for health care through targeted nutrition and the support of healing processes • Introduction to food toxicology

Physiology | Lecture (VO) | Coursecode: M240853108

Language of instruction German

Techno-functional ingredients

3.00

ECTS

2.00

SWS

• Definition of terms and introduction to techno-functional ingredients and their application in food production • Techno-functional properties of various food ingredients and selected food additives (e.g.: flavors in food production including extraction methods, specific areas of application, natural flavor genesis in the product/raw materials)

food chemistry and microbiology | Lab practical (LU) | Coursecode: M240853106

Language of instruction German

Laboratory exercises in food chemistry and microbiology

1.00

ECTS

1.00

SWS

• Teaching in-depth practical methods from the field of food chemistry and microbiology

food chemistry and microbiology | Lecture (VO) | Coursecode: M240853105

Language of instruction German

food chemistry and microbiology

4.00

ECTS

2.00

SWS

• Imparting in-depth knowledge of food chemistry and food microbiology and their significance in the context of the food production process • Food chemistry and microbiology topics and their scientific backgrounds are dealt with using specific application cases

food technology | Lecture (VO) | Coursecode: M240853103

Language of instruction German

Food biotechnology

2.00

ECTS

1.00

SWS

• Imparting in-depth knowledge of food biotechnology • Biotechnological processes for raw material preparation and food processing • Food biotechnology topics and their scientific backgrounds are dealt with using specific application cases.

food technology | Lab practical (LU) | Coursecode: M240853104

Language of instruction German

Laboratory exercise in food processing engineering

1.00

ECTS

1.00

SWS

• Practical application of selected food processing processes

food technology | Lecture (VO) | Coursecode: M240853102

Language of instruction German

food processing engineering

2.00

ECTS

1.00

SWS

• Imparting in-depth knowledge of food processing engineering • Influence of process parameters on product quality • Food processing engineering topics and their scientific backgrounds are dealt with using specific application cases

Company project 1 | Practical (PR) | Coursecode: M240853207

Language of instruction German

2nd semester

8.00

ECTS

0.50

SWS

• The company project comprises a minimum of 200 hours and deals with a specific and comprehensive issue from the company environment. • The topic is found in close cooperation with companies, students and university supervisors. • The skills acquired in the various courses are put into practice as part of the company project. • Literature research, project planning, project implementation in the company, coordination meetings and presentations with companies and university supervisors, in-depth study of scientific work and writing as well as presentation techniques

Company project 1 | Seminar (SE) | Coursecode: M240853208

Language of instruction German

Support for company project 1

2.00

ECTS

2.00

SWS

• The accompanying seminar provides support in selecting, planning, documenting and implementing the content that is of primary interest to the individual study goal (career planning + operational focus).

Hygienic design | Lecture/Practical (IL) | Coursecode: M240853203

Language of instruction German

Hygienic design and process technology

5.00

ECTS

3.00

SWS

•Introduction, basic concepts and forms of representation of hygienic design in the plant and process technology with particular reference to food processing •Typical plant-related sources of danger (e.g. microbiological contamination, carryover, potential entry of operating materials or abrasion of plant components, temperature behavior), their causes and strategies for avoiding or eliminating them •Selected examples of successful technologies and concepts

Instrumental analysis and applied sensory science | Lecture (VO) | Coursecode: M240853201

Language of instruction German

Instrumental analysis and applied sensory analysis

2.00

ECTS

1.00

SWS

• Analytical sensory analysis in theory and practice, • Relevance of analytical sensory analysis in product development and quality management • Practical work with a sensory panel in the company, • Selected analytical methods and test procedures and examiner training according to DIN standards and evaluation, • GC and HPLC for advanced students, • PCR basics

Instrumental analysis and applied sensory science | Lab practical (LU) | Coursecode: M240853202

Language of instruction German

Laboratory exercises Instrumental analysis and applied sensory analysis

3.00

ECTS

2.50

SWS

• essential parameters of HPLC and GC, influence of column parameters on the analytical separation problem • PCR • analytical sensory analysis

Integrated quality management | Lecture/Practical (IL) | Coursecode: M240853206

Language of instruction German

Integrated quality management

5.00

ECTS

4.00

SWS

• Introduction to management systems, norms, standards. The basics of a food safety system are developed based on the requirements of common norms and standards such as the ISO 9000 and ISO 10000 families (especially ISO 9001 requirements). • Methods of process and risk management, techniques in quality management for controlling documented information. Approaches for improvement programs • Practical tasks for implementation in companies • Additional qualification can be acquired voluntarily (not part of the course): Exam preparation for quality system representative with a focus on food safety.

Preservation and packaging | Practical (UE) | Coursecode: M240853205

Language of instruction German

Exercises innovations in preservation and packaging

2.00

ECTS

1.00

SWS

• Practical application of innovative preservation methods for food on a laboratory scale and implementation of simple packaging concepts.

Preservation and packaging | Lecture (VO) | Coursecode: M240853204

Language of instruction German

Innovations in preservation and packaging

3.00

ECTS

2.00

SWS

• Methods and effects of different processes for preserving food • New, innovative methods in comparison. • Packaging technologies and materials and their effects on the shelf life and quality of the end product.

Company project 2 | Practical (PR) | Coursecode: M240853307

Language of instruction German

Company project 2

8.00

ECTS

0.50

SWS

• The company project comprises a minimum of 200 hours and deals with a specific and comprehensive issue from the company environment. • The topic is found in close cooperation with companies, students and university supervisors • The skills acquired in the various courses are put into practice as part of the company project • Literature research, project planning, project implementation in the company, coordination meetings and presentations with companies and university supervisors, in-depth study of scientific work and writing as well as presentation techniques

Company project 2 | Seminar (SE) | Coursecode: M240853308

Language of instruction German

Support for company project 2

2.00

ECTS

2.00

SWS

The accompanying seminar provides support in selecting, planning, documenting and implementing the content that is of primary interest to the individual study goal (career planning + operational focus).

Food law | Lecture (VO) | Coursecode: M240853303

Language of instruction German

Basics of food law

3.00

ECTS

2.00

SWS

• Overview of the Austrian and European legal system and the competent authorities in all issues relevant to the food system. • Basics of Austrian and European food law and their mutual relationships (e.g. placing on the market and labeling). • Current issues of food law and consequences of international trade agreements with direct practical relevance

Food law | Lecture (VO) | Coursecode: M240853304

Language of instruction German

Legal compliance management

2.00

ECTS

2.00

SWS

• Introduction to legal compliance and typical elements for food production companies (e.g. questions of liability in the context of product safety, environmental law or employee and health protection) • Operational implementation in the context of ongoing controls, audits and company audits (preparation, implementation) as well as implementation of training measures and awareness raising • Design of cooperation with external bodies and consultants

Integrated product and process development | Lecture (VO) | Coursecode: M240853306

Language of instruction German

Innovation and management

2.00

ECTS

1.00

SWS

Processes of innovation management and R&D in food-producing companies and related research institutes.

Integrated product and process development | Lecture/Practical (IL) | Coursecode: M240853305

Language of instruction German

Product and process development

8.00

ECTS

6.00

SWS

Using specific questions of product and process development from companies, research projects or comparable initiatives, students are taught the procedure of targeted, applied research and development in product and process development.

Market analysis and consumer research | Lecture (VO) | Coursecode: M240853302

Language of instruction German

Food system trends

2.00

ECTS

2.00

SWS

• Trends and megatrends and their impact on markets in the food system • Analysis and interpretation of development trends • Preparation of a trend analysis in an innovation and product development process

Market analysis and consumer research | Lecture (VO) | Coursecode: M240853301

Language of instruction German

Market analysis and consumer research

3.00

ECTS

2.00

SWS

• Contents, methods and implementation of a market analysis • Customer requirements, purchasing and communication processes • Development trends in the food system and their impact on products and markets • Interpretations and derivations of the market analysis

Master's thesis | Master's Thesis (MA) | Coursecode: M240853404

Language of instruction German

Master's thesis

20.00

ECTS

0.50

SWS

· Finding and specifying a topic · Research planning, documentation and evaluation · Scientific research · Practical implementation · Writing a thesis

Seminar Master thesis and Master examination | Modul/Final Examination (FA) | Coursecode: M240853403

Language of instruction German

Master's examination

1.00

ECTS

0.00

SWS

Presentation and defense of the master’s thesis as part of the master’s examination, in which links between the work and central teaching content of the degree program are also tested.

Seminar Master thesis and Master examination | Seminar (SE) | Coursecode: M240853402

Language of instruction German

Master's thesis seminar

4.00

ECTS

2.00

SWS

• Finding a topic together with the company • The procedure, content, research questions and requirements for a master’s thesis and a master’s examination • Visualizing the topic (e.g. TOC graphic) and summary of the planned master’s thesis • Description and discussion of different scientific methods for preparing a master’s thesis • Presentation and defense of interim and final results • Organizational process of a master’s examination

Smart Food Factory | Lecture/Practical (IL) | Coursecode: M240853401

Language of instruction German

Smart Food Factory and digitization

5.00

ECTS

4.00

SWS

• Introduction, basic concepts of the topic complex in the context of the current state of technology and digitization and its application to food production • Basic concepts, methods and use cases of typical electronic and mechanical components, digitization and networking in production and various production units • New elements of digitization in the context of new technologies and AI-based assistance systems • Use of innovative technologies and services to set up and support production • Laboratory and technical exercises via the Smart Food Factory and excursion for practical in-depth study