Sustainable Food Management

Process Engineering in Food Processing

Integrated course, 4.00 ECTS


Course content

• Special Procedures in Food Production
• Basics of Food Processing Engineering
• Technologies of Milk Processing
• Technologies in Meat Processing
• Particular Procedures and Technological Features of Beverage Production

Learning outcomes

Students should be able to use physical facts to evaluate and calculate thermic processes of food production and thereby master the production process.

Recommended or required reading and other learning resources / tools

Grassmann, P.: Einführung in die thermische Verfahrenstechnik. Walter de Gruyger & Co
Schuchmann: Lebensmittelverfahrenstechnik. Wiley-VCH Verlag

Mode of delivery

Integrated course

Prerequisites and co-requisites

Process Engineering Basics, Basic Science

Assessment methods and criteria

Module exam