Sustainable Food Management

Green Food Technologies

Integrated course, 5.00 ECTS


Course content

Introduction to energetic optimization and preventive environmental protection in food plant processing.

Learning outcomes

Through elective modules three possible paths of competency development are offered: Specialization in direction of the chosen focus or in a field not covered in detail in the regular curriculum; free choice of a course module from other degree programmes within and outside of the university. This way the overall personal competence profile is sharpened according to the planned field of occupation.

Recommended or required reading and other learning resources / tools

B. Dietzsch, R. Domke, W. Fleischhauer, V. Leven: Taschenbuch der Verfahrenstechnik; W. Hemming, W. Wagner: Verfahrenstechnik; K. Schwister: Taschenbuch der Verfahrenstechnik; M. Stiess: Mechanische Verfahrenstechnik 1 und 2; von A. Schönbucher: Thermische Verfahrenstechnik; D. S. Christen: Praxiswissen der chemischen Verfahrenstechnik: Handbuch für Chemiker und Verfahrensingenieure;

Mode of delivery

Integrated course

Prerequisites and co-requisites

Elective module 1

Assessment methods and criteria

Module exam