Sustainable Food Management

Emerging Trends in the Food Chain

Integrated course, 5.00 ECTS

 

Course content

A lecture series with current topics in the field of organization and technologies in food processing including different lecturers from the academic as well as industrial environment. Introduce topics which might be relevant for a pursuing master program: - Cooling and Freezing Technologies
- Food Biotechnology
- Fundamentals of food rheology
- Modern analytical Methods for appointing a proof of origin as well as proof of ingredients
- Recent technologies in the field of food processing
- Alternative raw and auxilliary materials in food processing
- New forms of organization in order to support cooperations between producers and consumers
- Developments in environmental and nutritional topics

Learning outcomes

Overall technological and scientific learning is streamlined to recent developments and challenges in food production. Students get to know practical examples and leaders of the respective initiatives.

Recommended or required reading and other learning resources / tools

Literature will be announced at the beginning of the course.

Mode of delivery

Integrated course

Prerequisites and co-requisites

Product Life Cycle and International Food Quality, Process Engineering and Biotechnology in Food Processing 1 and 2

Assessment methods and criteria

Module exam