Sustainable Food Management

Applied Physics

Integrated course, 2.50 ECTS


Course content

Dimensions and units, measurements; introduction to mechanics (force, movement, energy, work, power, thermal energy, solubility, diffusion), electricity and magnetism, oscillation and optics, material science

Learning outcomes

Students should be able to understand and apply methodical fundamentals relevant for mathematical concepts in natural as well as engineering sciences; the basics of physics should be applied in food science as well as food processing in order to estimate important parameters and analyze as well as plan operations

Recommended or required reading and other learning resources / tools

Zabel, Hartmut (2011). Kurzlehrbuch Physik. Stuttgart: Georg Thieme Verlag. Figura, L.O. (2004). Lebensmittelphysik.Berlin:Springer. Giancoli, Douglas (2009).Physik. München:Pearson. Völkel, Siegfried et al. (2007). Mathematik für Techniker. München:Hasner. Bosch, Karl (1998). Mathematik-Taschenbuch. München: Oldenbourg. Papula, Lothar (2001). Mathematik für Ingenieure und Naturwissenschaftler. Berlin:Vieweg Verlag.

Mode of delivery

Integrated Course

Prerequisites and co-requisites


Assessment methods and criteria

Module exam