Sustainable Food Management

Company Practice: Process Engineering in Food Processing

Work placement, 1.00 ECTS


Course content

Students choose, study and present a specific processing step.

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