Department of Engineering

Food: Product and Process Design

My Studies

Curriculum
 

Current Curriculum

1. Semester

Food Sciences | Lecture/Practical (IL) | Coursecode: 190853103 Special Topics in Chemistry, Physics and Microbiology 4 SWS 5 ECTS
New findings in food chemistry concerning recovery and processing of raw materials. Introduction to traceability analytics and identification of origin. Introduction to food physics for characterization, processing and sensory testing. Advanced microbiology (including practical laboratory work): fermentation for food preservation and targeted transformation of ingredients; microbes as food and feed; topics in food safety and toxicology. Extraction and chromatographic fractioning of selected ingredients and their application to generate special effects. Use of byproducts and food waste from agriculture and food processing. Company case study on a selected production process (e.g. analytics, fractionation, fermentation).
Food Technology | Lecture/Practical (IL) | Coursecode: 190853104 Food Processing and Biotechnology 4 SWS 5 ECTS
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 (description of status quo and design of alternatives).
Market and Consumer Research | Lecture/Practical (IL) | Coursecode: 190853107 Innovation Management and Food Trends 2 SWS 2.5 ECTS
Role of food supply in society and interrelation with other areas of life. Introduction to global food issues and analysis of raw material availability and production, problem areas (e.g. hunger, obesity, power concentration) and the global dimension of sustainable development. Company case study: Application of learning outcomes to a selected raw material (integration with internationalisation case study).
Market and Consumer Research | Lecture/Practical (IL) | Coursecode: 190853106 Market Analysis and Consumer Research 2 SWS 2.5 ECTS
Current development of market and consumer behaviour and reaction with respect to sustainability (e.g. beyond meat) and urbanization (e.g. convenience). Introduction to methods of market analysis and consumer research. Company case study: Analysis of export potential and internationalisation strategies.
Physiology | Lecture/Practical (IL) | Coursecode: 190853101 Functional Raw Materials and Ingredients 2 SWS 3 ECTS
Technological properties of lipids, proteins, carbohydrates and micronutrients: New findings on the selection of specific raw materials and their properties in processing. Future food sources with a focus on protein. State of the art in food additives and feed from regional sources. Laboratory exercise on extraction of plant ingredients. Company case study on a selected raw material.
Physiology | Lecture/Practical (IL) | Coursecode: 190853102 Mechanisms and Physiology of Nutrition 2 SWS 2 ECTS
Physiological properties of lipids, proteins, carbohydrates and micronutrients with special emphasis on health related issues. Introduction to food toxicology.
Product and Process Development | Lecture/Practical (IL) | Coursecode: 190853105 Integrated Product and Process Development 4 SWS 5 ECTS
Introduction to an integrated approach in product development with selected examples from milk, cereal, meat, fruit products or tea and spices. Laboratory exercise on the realisation of product ideas and plant concepts from students. Work on case studies from participating companies with a focus on agricultural processing and food start-ups. Evaluation of objectives: Parameters, economy, sensory testing, analytics. Individual company case study: preparation of the 2. semester company project.
Professional Practice 1 | Practical (PR) | Coursecode: 190853108 Individual Professional Practice 1 1 SWS 5 ECTS
Reflection Workshop: Individual learning objectives are identified according to personal career plans and company interest and conrete actions are planned, documented and reflected. Selected actions are carried out during work periods in the participating companies with a focus on value adding work amounting to a minimum of four weeks.

2. Semester

Company Project Product and Process Development | Practical (PR) | Coursecode: 190853208 Company Project Product and Process Development 2 SWS 5 ECTS
The company project covers a minimum of four weeks and deals with a specific and comprehensive task in the field of process development for a specific food (feed, cosmetic) product. The seminar supports the project through input in innovation management, entrepreneurship, scientific work and writing. Topics are selected together with the company. Relevant conversations and presentation take place in the company. Literature search and project planning. Peer groups for coaching and learning reflection support the entire process.
Food Analytics | Lecture/Practical (IL) | Coursecode: 190853201 Raw Material and Product Characterization 2 SWS 2.5 ECTS
Advanced characterization and determination of quality parameters of raw materials (e.g. distribution of ingredients) with a focus on sustainability criteria (e.g. footprinting) and tracing of origin. Introduction to methds of characterization using case studies of selected processed food items and current issues of marketing strategies (e.g. "free from", controlled origin, "organic"). Practical experiments in laboratory. Company case study on a selected product.
Food Analytics | Lecture/Practical (IL) | Coursecode: 190853202 Special Topics in Sensory Testing and Analytics 2 SWS 2.5 ECTS
Analytical methods used in managing production processes: traceability, ingredients of waste and byproducts in agriculture, cross-contamination in processing (e.g. allergens). Selection and application of suitable analytical tools (e.g. HPLC, GC/MS, LC). Rapid testing along the food chain and use of modern ICT. Advanced sensory analytical in combination with chemical analysis to detect raw material and process flaws. Practical exercises with laboratory equipment.
Hygienic Design | Lecture/Practical (IL) | Coursecode: 190853203 Hygienic Design and Process Technologies 2 SWS 2.5 ECTS
Introduction to hygienic design in plant and process engineering in food production. Characterization of typical technological problems and hazards (e.g. micobial and chemical contamination, temperature distribution), their causes and possible countermeasures. Examples of successful technologies and concepts (e.g. cleaning, surface materials). Introduction to engineering drawing by hand and with CAD (Solid Works) and to software solutions in plant design. Company case study on a selected technology (application of CAD).
Hygienic Design | Lecture/Practical (IL) | Coursecode: 190853204 Hygienic Process Management and Control 2 SWS 2.5 ECTS
Repetition of important issues of hygiene management influencing process management and control. Introduction to measurement and control engineering and sensor technology. Hygienic process design and control: practical design project for a specific food production process. Excursions to selected industrial operations and practical experiment in the food technical center.
Integrated Quality Management | Lecture/Practical (IL) | Coursecode: 190853207 Integrated Quality Management 4 SWS 5 ECTS
Hygiene management: Work with systems, norms, standards for food safety (IFS, BRC, ISO 22000). Integrated management: Requirements, methods, tools. Methods of process and risk management, quality management techniques to direct information, implement improvement programs. Legal case study in the company rooted on case studies during the course. Voluntary industrial certificate "Quality Expert Food Safety" with extra preparatory course.
Preservation and Packaging | Lecture/Practical (IL) | Coursecode: 190853206 Innovative Packaging Technologies 2 SWS 2.5 ECTS
Repetition of important issues and technologies in food packaging: Goals, product requirements, technology selection and automation, hygienic parameters. Innovative materials and technologies, aspects of sustainability (e.g. intelligent packaging). Requirements from marketing and public awareness issues. Excursion to indutrial examples. Design project in the technical center using new materials and automation. Company case study on a selected process (technology or material change).
Preservation and Packaging | Lecture/Practical (IL) | Coursecode: 190853205 Innovative Preservation Technologies 2 SWS 2.5 ECTS
Repetition of important issues and technologies in food preservation. Introduction to alternative thermal and non-thermal methods of preservation and potential fields of application. Influences of preservation methods on the quality of food products and consquences for process management and raw material choice. Excursion to indutrial examples. Design project in the technical center including necessary measurements. Company case study on a selected process (technology change).
Professional Practice 2 | Practical (PR) | Coursecode: 190853209 Individual Professional Practice 2 1 SWS 5 ECTS
Reflection Workshop: Individual learning objectives are identified according to personal career plans and company interest and conrete actions are planned, documented and reflected. Selected actions are carried out during work periods in the participating companies with a focus on value adding work amounting to a minimum of four weeks.

3. Semester

Business Management | Lecture/Practical (IL) | Coursecode: 190853302 Business and Human Resources Management 2 SWS 2.5 ECTS
Introduction to the following topics: Empoyees as success factors in modern enterprises, leadership and motivation, corporate culture and human resources management. Operational tools for strategic human resources planning, labor law. Types and foundation of enterprises, change management, criteria for and development of sustainable strategies, company evaluation. Company case study for a selected topic.
Business Management | Lecture/Practical (IL) | Coursecode: 190853303 Profitability Accounting and Finance 2 SWS 2.5 ECTS
Financing of company formation and investment in equipment. Software-based financial calculation and profitability accounting for alternative financing options for specific projects with integration of information on capital market situation and alternative funding strategies. Risk assessment. Company case study on a selected topic.
Company Project Quality Management and Legal Compliance | Practical (PR) | Coursecode: 190853307 Company Project Quality Management and Legal Compliance 2 SWS 5 ECTS
The company project covers a minimum of four weeks and deals with a specific and comprehensive task in the field of quality and legal compliance management (e.g. preparation and conduction of an audit). The seminar supports the project through input in innovation management, entrepreneurship, scientific work and writing. Topics are selected together with the company. Relevant conversations and presentation take place in the company. Literature search and project planning. Peer groups for coaching and learning reflection support the entire process.
Food Law | Lecture/Practical (IL) | Coursecode: 190853304 Food Law Basics 2 SWS 2.5 ECTS
Overview of the Austrian and European legal system with relevance for food law including the generation of new laws and the role of relevant institutions. Important provisions of Austrian and European food regulation and the interconnection of the two systems. Current issues in food regulation and international trade agreements. Case studies (e.g. food scandals, GMO, novel food). Company case study in a selected topic.
Food Law | Lecture/Practical (IL) | Coursecode: 190853305 Legal Compliance Management 2 SWS 2.5 ECTS
Introduction to "legal compliance" and typical issues in companies processing food (e.g. liability in food safety or environmental issues). Practical application in everyday procedures of the company including training and awareness activities. Cooperation with relevant institutions and consultants. Company case study in a specific topic.
Process Development and Management Project | Project Thesis (PA) | Coursecode: 190853306 Process Development and Management Project 2 SWS 5 ECTS
Project work in small groups on actual tasks given by participating companies (selected according to feasability for the company and with available laboratory equipment). Goal is to use as many elements of the degree program as possible to develop and manage a feasible process for selected products with market potential. Joint elements: project management, documentation, presentation, sharing of experience. Final report and presentation.
Professional Practice 3 | Practical (PR) | Coursecode: 190853308 Individual Professional Practice 3 1 SWS 5 ECTS
Reflection Workshop: Individual learning objectives are identified according to personal career plans and company interest and conrete actions are planned, documented and reflected. Selected actions are carried out during work periods in the participating companies with a focus on value adding work amounting to a minimum of four weeks.
Smart Food Factory | Lecture/Practical (IL) | Coursecode: 190853301 Smart Factory in Food Processing 4 SWS 5 ECTS
Introduction and basic terminology of "Smart Production" and application to food topics. Basic terminology, methods and application options of typical electronic and mechanic elements, digitalization and integration of production units and operations. New strategies for automation in smart production. Application of innovative technologies and services for start-up and support of production. Exercises in laboratory and technology center, excursion to suitable industrial operation. Company case study in a promising field of operation.

4. Semester

Master Thesis | Master's Thesis (MA) | Coursecode: 190853402 Master Thesis 0 SWS 25 ECTS
Topic selection with company, preparation during theoretical periods and weekend courses at the university, realization in the company. Available infrastructure at the university can be used to create additional value for the work and company. Writing of master thesis, presentation and defense in the course of the final exam that also includes questions concerning the interconnection of the thesis with key modules of the degree program.
Master Thesis | Seminar (SE) | Coursecode: 190853401 Master Thesis Seminar 2 SWS 5 ECTS
Introduction into the use of online data and literature resources, personal contact to researchers and possible project funding. Exchange of experience with colleagues and faculty members. Peer coaching, peer reviewing, presentations. Developing a personal career vision. Laboratory and technical center can be used up to 50 hrs (e.g. experiments, analytics).