Department of Engineering

Sustainable Food Management

My Studies

 

Curriculum

1. Semester

Applied Chemistry | Integrated course (iL) | Coursecode: 160763104 Applied Chemistry 4 SWS 5 ECTS
• Atomic structure and periodic table of elements
• Types of bonds
• Chemical equations incl. consideration of energy aspects
• Redox reactions
• Proton transfer reactions
• Physical chemistry (gas laws, thermodynamics)
• Measuring pH-value
• Titrations
• Laboratory exercises
Applied Physics | Integrated course (iL) | Coursecode: 160763105 Applied Mathematics 2 SWS 2.5 ECTS
application of mathematical methods (high school, secondary technical school or higher); basics of calculus, logics, set theory, equations, trigonometry, logarithms, exponential functions, differential and integral calculus
Applied Physics | Integrated course (iL) | Coursecode: 160763106 Applied Physics 2 SWS 2.5 ECTS
Dimensions and units, measurements; introduction to mechanics (force, movement, energy, work, power, thermal energy, solubility, diffusion), electricity and magnetism, oscillation and optics, material science
Field study and excursions | Integrated course (iL) | Coursecode: 160763111 Field study and excursions 4 SWS 4 ECTS
The core of the course are accompanied visits to approximately 10 companies in the food industry. The excursions aim to facilitate a - perhaps first - look at the different areas of food manufacturing, processing and sales.
Field study and excursions | Integrated course (iL) | Coursecode: 160763112 Introduction to Sustainability 1 SWS 1 ECTS
Three pillars of sustainability: ecology, econoics and social aspects; Methods of sustainability ratings; integrated concepts and international developments
Intensive Professional English and Key Skill Development 1 | Integrated course (iL) | Coursecode: 160763109 General English 2 SWS 3 ECTS
• vocabulary-building exercises on topics relevant to LEB
• Improvement of speaking, writing, and reading in English
• English for Professional Purposes I
Intensive Professional English and Key Skill Development 1 | Integrated course (iL) | Coursecode: 160763110 Key Skills Development 1 2 SWS 2 ECTS
• Fundamentals of communication and interaction
• Communicative competence
• Basic speech- and presentation techniques
• Introduction to working with study- and developmental goals
• Reflections upon the choice of academic studies
Life Cycle Analysis Study Project: Food | Integrated course (iL) | Coursecode: 160763102 Project Management 2 SWS 2 ECTS
• Project definition
• Project team
• Project plan
• Visualisation
• Project crisis
Life Cycle Analysis Study Project: Food | Integrated course (iL) | Coursecode: 160763101 Scientific Writing 1 SWS 1 ECTS
• Formal structure of scientific works
• Literature research
- Search in and access to libraries and library catalogues
- Online research
• Choice of literature
• Citing sources
• Citation rules
Life Cycle Analysis Study Project: Food | Tutorial (Ue) | Coursecode: 160763103 Study Project 1 SWS 2 ECTS
Based on a specificed food, students will investigate the production, processing, sales and use of the food for a project. The project report must conform to the required form and content standards of an original scientific paper.
Nutrition | Integrated course (iL) | Coursecode: 160763107 Food Science and Nutrition 3 SWS 3 ECTS
The lecture will cover the fundamentals of a balanced, healthy diet. The essential nutrient groups - proteins, fats and carbohydrates - will be discussed, as well as the most important foods which contain respective micronutrients and their role in nutrition. At the same time the lecture will address the correct and sustainable handling of natural resources of the studied nutrient groups, as well as critical aspects of nutritional physiology, of food production and processing.
Nutrition | Integrated course (iL) | Coursecode: 160763108 Sensory Science 2 SWS 2 ECTS
• What is sensory food science? Sensory food science stands in contrast to subjective tastings and organoleptic perception.
• Sensory physiology and the effects of color and form on consumer behavior;
• Why we eat what we eat: genetic predispositions and acquired eating patterns, changes of preferences over the course of a liftime (preferences for and aversions to certain foods)
• Man as measuring instrument: Fields of application of sensory food science: quality control (incl. determining shelf life), product development, market research, food design, nutrition science
• Analytic and affective sensory science with practical exercises (acceptance and preference tests, triangulation, duo-trio test, QDA, statistical evaluation, spiderwebs, interpretation);
• Planning and executing a consumer tasting including an evaluation
• Descriptor training

2. Semester

Applied Business Studies and Economics | Integrated course (iL) | Coursecode: 160763208 Applied Business Studies and Economics 4 SWS 4 ECTS
This course aims to provide the students with grounding in the goals and tasks of external and internal financial accounting. Students should deepen their understanding of bookkeeping, balance sheets, cost accounting and financial accounting, as well as economic correlations by discussing practical examples of decision parameters and their importance for companies.
Applied Business Studies and Economics | Work placement (BP) | Coursecode: 160763209 Company Practice: Business Studies 0 SWS 1 ECTS
Work experience in a commercial department where students can apply theoretical knowledge.
Biochemistry and Microbiology | Integrated course (iL) | Coursecode: 160763203 Biochemistry 2 SWS 2 ECTS
• Aminoacids and analysis of aminoacids using HPLC
• Peptide bonds, protein structure
• Functions of proteins
• Enzymatic cleaning, chromatography
• Transport through membranes
Biochemistry and Microbiology | Integrated course (iL) | Coursecode: 160763204 Microbiology and Fundamentals of Hygiene 3 SWS 3 ECTS
• Development and significance of microbiology
• Structure and functions of procaryonts
• Growth and feeding of microorganisms
• Fundamental processes of microbial metabolism
• Phylogeny and systematics of bacteria
• Molds
• Viruses
Food Chemistry and Analytics | Integrated course (iL) | Coursecode: 160763202 Food Analytics 2 SWS 2 ECTS
• Qualitative and quantitative analysis of main-, minor- and trace components of foods
• Methods of inorganic and organic routine analysis
• Preparing samples
• Selection criteria
Food Chemistry and Analytics | Integrated course (iL) | Coursecode: 160763201 Food Chemistry 3 SWS 3 ECTS
• Carbohydrates (structure, sources, reactions, changes during storage, production, processing, sweeteners) • Fats (structure, sources, processing, crystalisation, oxidation of fats) • Proteins (protein rich food) • Vitamins (water-soluble and fat-soluble vitamins) • Micronutrients (sources) • Introduction to toxicology (cancerogenous substances, herbal toxins, toxic elements) • Additives • Water/ice in food • Flavors and sapidity agents
Fundamentals of Crop Farming | Integrated course (iL) | Coursecode: 160763206 Applied Crop Farming 2 SWS 2 ECTS
• Corn and grain crops
• Leaf crops
• Permanent grassland
• Energy and non-food crops
Fundamentals of Crop Farming | Work placement (BP) | Coursecode: 160763207 Company Practice: Crop Farming 0 SWS 1 ECTS
Work experience in a commercial department where students can apply theoretical knowledge.
Fundamentals of Crop Farming | Integrated course (iL) | Coursecode: 160763205 Scientific Fundamentals of Crop Farming 2 SWS 2 ECTS
• Botany
• Soil Science
• Introduction to Fertilization
• Introduction to Plant Protection
Intensive Professional English and Key Skill Development 2 | Integrated course (iL) | Coursecode: 160763211 Key Skills Development 2 2 SWS 2 ECTS
• Group processes and team training
• Visualisation, presentation, planning-reports
• Evaluating presentations, decision training, info market
• Current state analysis and analysis techniques (interview, questionnaire, continuous observation, multi-moment recordings
Intensive Professional English and Key Skill Development 2 | Integrated course (iL) | Coursecode: 160763210 Professional English 2 SWS 3 ECTS
• continuation of the improvement of speaking, writing, and reading in English
• discussions and debates of current topics on topics related to LEB
• examination of case studies relevant to LEB
• English für Professional Purposes II
Practical Module 1: Agriculture and Marketing | Work placement (BP) | Coursecode: 160763212 Practice Module 1 - Agriculture and Marketing 0 SWS 3 ECTS
Depends on the agrarian business
Practical Module 1: Agriculture and Marketing | Seminar (Se) | Coursecode: 160763214 Practice Seminar Food Law 1 SWS 1 ECTS
Introduction to food laws relevant for issues touched in the 1st semester project:
- Introduction to food safety and the food chain
- Labeling regulation
- Public and private quality labels
- Packaging requirements
Practical Module 1: Agriculture and Marketing | Integrated course (iL) | Coursecode: 160763213 Reflexion on Practical Module1 1 SWS 1 ECTS
• Didactical supervision
• Comparing students' practical experiences
• Collecting results

3. Semester

Applied statistics with IT | Integrated course (iL) | Coursecode: 160763301 Applied Statistics and Information Processing 4 SWS 5 ECTS
• Descriptive statistics: scales of measurement, empirical distribution, graphic depictions of data, distribution function, ogive, measures of location scales, dispersion measures, skewness and kurtosis, classification of data, concentration, use of statistical software, normal distribution, statistical connections
• Probability theory: Random variables, discrete and common probability distribution, expected value and variance, distribution analysis, test distribution, covariance, multidimensional scattering
• Inferential statistics: Estimation of parameters, Chebychev (Tschebyscheff) theorem, confidence interval incl. its significance in metrology, testing hypotheses incl. key test procedures in sensory science and quality management , Gaussian principle of propagation of uncertainty, basic analysis of variance
Food Hygiene Management 1 | Work placement (BP) | Coursecode: 160763310 c 0 SWS 1 ECTS
Applying theoretical knowledge in the context of an activity that was agreed upon with the mentor.
Food Hygiene Management 1 | Integrated course (iL) | Coursecode: 160763309 Food Hygiene Management 1 2 SWS 2 ECTS
• Company and personal hygiene: practical application
• Constructional requirements
• Cleaning and desinfection
• Pest control
• HACCP according to Codex Alimentarius - Methods and tools
• Risk analysis and -evaluation
Food Hygiene Management 1 | Integrated course (iL) | Coursecode: 160763308 Fundamentals of Quality Management 2 SWS 2 ECTS
• Fundamentals of management systems, system and process orientation
• Emergence and development of quality assurance and quality management, connections and implications
• Development of corresponding norms and policies
• Main goals and tasks of quality management
• Principles of quality management and quality assurance according to ISO 9000-series, ISO 22000, IFS, BRC and interpretation • PDCA-circle, tools of quality assurance, audit
• Overview of preventive methods and their application
• Quality planning, inspection planning
• Systematic problem solving, K- & V-measures, CIP
• Documentation
Fundamentals of Livestock Keeping | Integrated course (iL) | Coursecode: 160763303 Applied Livestock Keeping 2 SWS 2 ECTS
• Applied keeping of cattle and pigs
• Applied keeping of sheep and goats
• Applied science of heredity and breeding • special animal feeding
Fundamentals of Livestock Keeping | Work placement (BP) | Coursecode: 160763304 Company Practice: Livestock Keeping 0 SWS 1 ECTS
Work experience in a commercial department where students can apply theoretical knowledge.
Fundamentals of Livestock Keeping | Integrated course (iL) | Coursecode: 160763302 Scientific Fundamentals of Livestock Keeping 2 SWS 2 ECTS
• Fundamentals of anatomy
• Fundamentals of physiology
• Fundamentals of heredity
• Fundamentals of breeding
• Fundamentals of animal feeding
Practical Module 2: Food Trade or Food Processing | Work placement (BP) | Coursecode: 160763311 Practical Module 2: Food Trade or Food Processing 0 SWS 6 ECTS
In the practical phase students should acquire grounding in food processing and food trade. They present their findings in the course Reflexion on Practice Module 2.
Practical Module 2: Food Trade or Food Processing | Seminar (Se) | Coursecode: 160763312 Practical Seminar: Commodity Economics and Sensory Science 1 2 SWS 2 ECTS
Commodity groups will be indtroduced under expert supervision. Students must choose a product and describe the most important production stages from cultivation to sale. Sensory science of the chosen products is also an integral part of the seminar.
Practical Module 2: Food Trade or Food Processing | Integrated course (iL) | Coursecode: 160763313 Reflexion On Practice Module 2 2 SWS 2 ECTS
Students reflect on their practical experience phase and hold a presentation in the scope of their work. In addition to a theory vs. practice comparison there will also be a presentation of best-practice examples.
Process Engineering Basics | Work placement (BP) | Coursecode: 160763307 Company Practice: Process Engineering 0 SWS 1 ECTS
Practical application of a basic procedural operation in consultation with the course leader
Process Engineering Basics | Integrated course (iL) | Coursecode: 160763305 Mechanical Process Engineering 2 SWS 2 ECTS
Mathematical and process engineering related description of fundamental operations: sedimentation; homogenization, cutting, classification, filtering, sieving, centrifugating, mixing, scale-up Essentials of modeling
Process Engineering Basics | Integrated course (iL) | Coursecode: 160763306 Thermic Process Engineering 2 SWS 2 ECTS
Fundamentals of thermodynamics (temperature, dilation, laws of thermodynamics, thermal machines, circular processes) Fundamentals of conduction processes (one-dimensional, stationary heat conduction, convective heat conduction, heat transfer, installing heat exchangers, introduction to material transmission

4. Semester

Food Hygiene Management 2 | Work placement (BP) | Coursecode: 160763405 Company Practice Hygiene Management 0 SWS 1 ECTS
Students must produce a project within the scope of their practical work. It must include essential components of a food safety concept.
Food Hygiene Management 2 | Integrated course (iL) | Coursecode: 160763403 Food Hygiene Management 2 2 SWS 2 ECTS
• IFS, BRC, ISO 22000
• Measurement, analysis, improvement - integration into the existing management system
Food Hygiene Management 2 | Integrated course (iL) | Coursecode: 160763404 Fundamentals of Food Logistics 2 SWS 2 ECTS
• Historical development of materials science and logistics
• Terminology and subject matter of logistics
• Competitive factor of logistics
• Trends in logistics
• Goals and procedures of material flow analysis
• Methods of material flow analysis
• Planning of material flow
• Performance assurance in logistics
• Block layout variants for construction of new plants
• Inventory codes in production
• Optimal batch sizes for acquisition and production

Method:
Lecture, practical exercises
Practical Module 3: Food Trade or Food Processing | Work placement (BP) | Coursecode: 160763406 Practical Module 3: Food Trade or Food Processing 0 SWS 6 ECTS
In the practical phase students should learn the fundamentals of food processing and food trade. They present their findings in the course Reflexion on Practice Module 3.
Practical Module 3: Food Trade or Food Processing | Seminar (Se) | Coursecode: 160763407 Practical Seminar Commodity Economics and Sensory Science 2 2 SWS 2 ECTS
Commodity groups will be indtroduced under expert supervision. Students must choose a product and describe the most important production stages from cultivation to sale. Sensory science of the chosen products is also an integral part of the seminar.
Practical Module 3: Food Trade or Food Processing | Integrated course (iL) | Coursecode: 160763408 Reflexion on the Practice Module 3 2 SWS 2 ECTS
Students reflect on their practical experience phase and hold a presentation in the scope of their work. In addition to a theory vs. practice comparison there will also be a presentation of best-practice examples.
Process Engineering in Food Processing | Work placement (BP) | Coursecode: 160763402 Company Practice: Process Engineering in Food Processing 0 SWS 1 ECTS
Students choose, study and present a specific processing step.
Process Engineering in Food Processing | Integrated course (iL) | Coursecode: 160763401 Process Engineering in Food Processing 4 SWS 4 ECTS
• 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
Field Agricultural Food Processing and Direct Marketing:
Management of Agricultural Food Production | Integrated course (iL) | Coursecode: 160763418 Agricultural Commodity Market 2 SWS 2 ECTS
This course is regarded as an introduction to economics focusing on the agricultural commodity market. It will cover fundamentals of economic systems, shortage and efficiency, as well as micro- and macroeconomics. It will be rounded of with references to current economic policies.
Introduction into concepts and practical examples for sales and marketing of agricultural products.
Management of Agricultural Food Production | Work placement (BP) | Coursecode: 160763419 Company Practice: Management of Agricultural Food Production 0 SWS 1 ECTS
Theoretical concepts of Sales and Key Account Management will be applied in the practical part.
Management of Agricultural Food Production | Integrated course (iL) | Coursecode: 160763417 Farm Management 2 SWS 2 ECTS
Application of financial planning and investment knowledge to agricultural enterprises (farms).
Financing and public subsidy schemes in agriculture.
Enterprise and human resources management in agriculture.
Technologies of Agricultural Food Production | Integrated course (iL) | Coursecode: 160763414 Agricultural and Forest Engineering 2 SWS 2 ECTS
• Technical fundamentals: study of norms, introduction to the science of strength of materials + exercises
• Introduction to materials science
• Introduction to machine elements
• Introduction to motor technology (work processes, carburation, combustion engines)
• Motor characteristics
Technologies of Agricultural Food Production | Work placement (BP) | Coursecode: 160763416 Company practice: Technologies of Agricultural Food Production 0 SWS 1 ECTS
Technologies of Agricultural Food Production | Integrated course (iL) | Coursecode: 160763415 Modern concepts of agricultural Food Production 2 SWS 2 ECTS
• Introduction
• Characteristics of a sustainable agricultural system
• System planning and plant design for food production (vegetable and animal wise)
• Recent technological and organizational developments
• Excursions to particular companies
Field Industrial Food Processing and Marketing:
Management of Industrial Food Production | Work placement (BP) | Coursecode: 160763413 Company Practice: Focus on Business Studies 0 SWS 1 ECTS
Theoretical concepts of Industrial Economics and Sales and Key Account Management will be applied in the practical part.
Management of Industrial Food Production | Integrated course (iL) | Coursecode: 160763411 Industrial Economics 2 SWS 2 ECTS
• Definition and delimitation of Industrial Economics, Business Administration, Economics
• Corporate types and legal forms
• Cost and Income Statement

Recommended Reading:
Slide handouts and lecture notes of the lecturer
Management of Industrial Food Production | Integrated course (iL) | Coursecode: 160763412 Sales and Key Account Management 2 SWS 2 ECTS
Special requirements of the food industry sector will be transferred to the sales process. This will facilitate an understanding of the fundamentals of features of industrial purchasing processes. Furthermore, demand analyses and segmentation techniques will be looked at, as well as the Key Account concept and Account Planning.
Technologies of Industrial Food Production | Work placement (BP) | Coursecode: 160763410 Company Practice: Technologies of Industrial Food Production 0 SWS 1 ECTS
The application of modern technologies used in food processing are trained in practice.
Technologies of Industrial Food Production | Integrated course (iL) | Coursecode: 160763409 Selected Technologies of industrial Food Production 4 SWS 4 ECTS
• Fundamentals of the electrical measurement of food relevant variables
• Sensing elements and sensor engineering: metrological principles, metrological circuits and hardware basics
• Fundamentals of automation in food processing (actuators)
• Fundamentials of control and regulation techniques
• Instrument engineering and evaluation of control and regulation technologies

5. Semester

Bachelor Thesis 1 | Work placement (BP) | Coursecode: 160763513 Bachelor Thesis 1 0 SWS 3 ECTS
Course leaders supervise students working on their bachelor theses.
Bachelor Thesis 1 | Seminar (Se) | Coursecode: 160763514 Bachelor Thesis Seminar 1 1 SWS 1 ECTS
Course leaders supervise students working on their bachelor theses.
Bachelor Thesis 1 | Seminar (Se) | Coursecode: 160763515 Job and Graduate Education Scouting 1 SWS 1 ECTS
Practical course with elements of personal coaching to clarify option of transition into the job market (agriculture, food processing, trade or other services) or to graduate degree programmes. Students will be supported to use the following last part of the studies for first decisions.
Food Sales and Marketing | Integrated course (iL) | Coursecode: 160763510 Branding and Creative Corporate Communication 2 SWS 2 ECTS
The subject of this course will be the importance of the "brand", its vision and mission statement. Different tools for the description of brand identity and positioning will be introduced. Based on this we will cover the most important criteria for a cross-media campaign.
Food Sales and Marketing | Work placement (BP) | Coursecode: 160763512 Company Practice: Food Sales and Marketing 0 SWS 1 ECTS
Work in a marketing department, comparing theory to daily work routine.
Food Sales and Marketing | Integrated course (iL) | Coursecode: 160763511 Marketing Principles and Strategies 2 SWS 2 ECTS
In the first part we will cover fundamentals of marketing according to Kottler and draw the connection to food marketing. After students learn the fundamentals of market research, consumer behavior, segmentation and the 4 Ps, the second part of the course will cover different external and internal analytical instruments. Different strategic approaches and supervised assignments will complete the course.
Product Life Cycle and International Food Quality | Work placement (BP) | Coursecode: 160763503 Company Practice: International Food Quality 0 SWS 1 ECTS
Students study an aspect of sustainability criteria and present it in the scope of a discussion round.
Product Life Cycle and International Food Quality | Integrated course (iL) | Coursecode: 160763502 International Trends in Food Quality 2 SWS 2 ECTS
• International food standards
• Food additives
• Food approval
• Food safety
Product Life Cycle and International Food Quality | Integrated course (iL) | Coursecode: 160763501 Sustainability and Product Life Cycle Management 2 SWS 2 ECTS
• Emissions and waste in food production
• Handling of renewable and non-renewable ressources
• Strategies and options for the avoidance and use of residual- and by-products
• Strategies and options for the reduction of energy and water use in food production
• Sustainability standards: life cycle assesment, material flow analyses, product carbon footprint, cost optimization and others
Production Planning in Food Processing | Work placement (BP) | Coursecode: 160763509 Company Practice: Production Planning 0 SWS 1 ECTS
Students should complete a practical task and present their findings.
Production Planning in Food Processing | Integrated course (iL) | Coursecode: 160763508 Introduction to Plant Engineering 2 SWS 2 ECTS
• Design and selection of procedural plants
• Plant design: functional specification document, documentation, execution, project design
• Plant construction: Plant components, apparatuses, plant parts, media, equipment, safety and environmental technology
• Dimensioning of conveyer and material transport apparatuses in process engineering
Production Planning in Food Processing | Integrated course (iL) | Coursecode: 160763507 Production Planning in Food Processing 2 SWS 2 ECTS
• Introduction and overview
• Goals, tasks and functions of PPS
• Setup of ERP- and PPS-systems
• Operating characteristics procedures
• Disposition, demand calculation, sequencing
• JIT and KANBAN
• Simulation of production processes
• Conception of a PPS-project
• Implementation of a PPS-system
• Optimization of an organization process with a graphic process-modeling system
Supply Chain Management | Work placement (BP) | Coursecode: 160763506 Company Practice: Supply Chain Management 0 SWS 1 ECTS
Students follow a food along the entire supply chain observing supply chain management criteria.
Supply Chain Management | Integrated course (iL) | Coursecode: 160763505 Conservation, Packing and Storage of Food 2 SWS 2 ECTS
• General fundamentals of packaging practice
• Hygienic design of packages and packaging processes
• Packaging processes ( Vacuum-, modified and aseptic packaging, autoclaving of foods)
• Degermination models and validation procedures, relevance of D- and z-scores
• Packaging machines for foods and their hygiene categorization; maintenance of sterility, commercial sterility
Supply Chain Management | Integrated course (iL) | Coursecode: 160763504 Supply Chain Management 2 SWS 2 ECTS
• Historical development of SCM
• Terminology and subject matter of SCM
• Competitive factor of SCM
• Trends in SCM
• Goals and procedures SCM
• Methods of analysis SCM
• Inventory indices in SCM
• Batch sizes from the perspective of SCM
• Goals, tasks and functions of PPS
• Design of ERP- and PPS-Systems
• Disposition, demand calculation
• JIT and KANBAN


Method:
Lecture, practical exercises
Elective Subjects:
Elective Module 1 | Integrated course (iL) | Coursecode: 160763516 Energy and Materials Production 3 SWS 5 ECTS
• Basic Physics and Biology of Energy Issues
• Energy as a central element of the food chain
• Principals of Cleaner Production
• Agricultural Production of Energy Sources and Materials
• Selected Excursions
Elective Module 1 | Integrated course (iL) | Coursecode: 160763519 Free Elective Course 3 SWS 5 ECTS
Instead of one of the predefined modules students are able to select an equivalent of 5 ECTS from one of the following sources:
- Additional module offered by the degree programme itself.
- A course module from any other degree programme or another university fitting to the overall goals of the programme.
- The completion of at least four semesters (minimum of 8 semester hours) of accredited courses in a second foreign language with relevance to global food issues.
Elective Module 1 | Integrated course (iL) | Coursecode: 160763518 Global Food Systems Analysis 3 SWS 5 ECTS
This class will provide students with an overview of the world's food system and its impacts from the individual to the global scale. Further the class deals with complex implications of choices that are made along the food supply chain. Students should critically think about how the global food system may need to change in order to adapt to future economic and environmental conditions. https://www.coursera.org/course/globalfoodsystems
Elective Module 1 | Integrated course (iL) | Coursecode: 160763517 Special Topics in Nutrition and Health 5 SWS 5 ECTS
• Fundamentals of dietetics: food intolerance, allergies, celiac disease...)
• Diets of specific groups (pregnant women, children, the elderly)
• Special diets (vegetarians, vegans…)
• Performance-enhancing substances
• Non-staple and luxury foods in nutrition
• Nutrition physiology
• Ecological aspects:
Nutrition and environment protection (organic farming, use of resources, food production and -transport...)
• Socio-ethical aspects of a sustainable diet: Fair Trade, world food supply: safeguarding the food supply with regard to a growing global population (plant vs. animal food, distribution of resources, refinement losses, responsibility and possibilities of industrialized countries...)
• Economic aspects: food prices, discarding of intact food...

6. Semester

Bachelor Thesis 2 | Work placement (BP) | Coursecode: 160763605 Bachelor Thesis 2 0 SWS 8 ECTS
Finding and defining a topic, planning a project, documenting and evaluating the project, scientific research, practical application, report and presentation.
Bachelor Thesis 2 | Integrated course (iL) | Coursecode: 160763606 Seminar Bachelor Thesis 2 1 SWS 2 ECTS
Group feedback about individual stages of the bachelor thesis, preparing a presentation of scientific work; focus on select technical and organisational topics.
Emerging Trends in the Food Chain | Integrated course (iL) | Coursecode: 160763601 Emerging Trends in the Food Chain 4 SWS 5 ECTS
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
Product Development and Innovation Management | Integrated course (iL) | Coursecode: 160763603 Innovation Management 2 SWS 3 ECTS
• Target groups for new foods
• Getting to know new innovation methods
• Practical procedures of developmental tasks in the food industry
Product Development and Innovation Management | Integrated course (iL) | Coursecode: 160763602 Product Development 2 SWS 2 ECTS
• Fundamental legal regulations,
• Approval procedures for Novel Food,
• Current state of nutrition in Austria and Europe,
• Health-enhancing properties
• Differentiation between functional foods and medicinal products
Study Project Product Development and Innovation | Tutorial (Ue) | Coursecode: 160763604 Study Project Product Development and Innovation 2 SWS 5 ECTS
• Practical procedures in development operations in the food industry
• Selection criteria and food modification options
• Application to process engineering
Elective Subjects:
Elective Module 2 | Integrated course (iL) | Coursecode: 160763608 Advanced Food Analytics 3 SWS 5 ECTS
Analysis of particular food samples by using modern sample digestion and analyzing methods: LC, GC, MS
Elective Module 2 | Integrated course (iL) | Coursecode: 160763607 Certificate for Farming Expertise 4 SWS 5 ECTS
Lecture series to provide students with additional knowledge and competences needed for the certification exam for farming:
• Special topics in crop farming and livestock keeping
• Farm management
• Special topics in agricultural and forest technology
• Practical training in agricultural and forest technology
Elective Module 2 | Integrated course (iL) | Coursecode: 160763610 Free Elective Course 3 SWS 5 ECTS
Instead of one of the predefined modules students are able to select an equivalent of 5 ECTS from one of the following sources:
- Additional module offered by the degree programme itself.
- A course module from any other degree programme or another university fitting to the overall goals of the programme.
- The completion of at least four semesters (minimum of 8 semester hours) of accredited courses in a second foreign language with relevance to global food issues.
Elective Module 2 | Integrated course (iL) | Coursecode: 160763609 Green Food Technologies 3 SWS 5 ECTS
Introduction to energetic optimization and preventive environmental protection in food plant processing.