{"id":10000310,"date":"2015-08-20T15:08:22","date_gmt":"2015-08-20T13:08:22","guid":{"rendered":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/?page_id=310"},"modified":"2022-07-13T10:24:51","modified_gmt":"2022-07-13T08:24:51","slug":"curriculum","status":"publish","type":"page","link":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/my-studies\/curriculum\/","title":{"rendered":"Curriculum"},"content":{"rendered":"\n
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Current Curriculum<\/h2>\n <\/div>\n
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\n 1. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Food science and primary production 19 ETCS, 6 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763105<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food science 1<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Product knowledge of animal-based foods\n\u2022 Mushroom-based foods and meat substitutes\n\u2022 Specific quality characteristics of selected animal foods (e.g.: protein and fat content)\n\u2022 Nutritional physiological basics\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food science and primary production 19 ETCS, 6 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763109<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Primary production 1<\/h5>\n
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4.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Anatomical basics of farm animals\n\u2022 Basics of farm animal physiology\n\u2022 Basics of animal breeding\n\u2022 Basics of animal nutrition\n\u2022 Livestock farming\n\u2022 Animal welfare and sustainability\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food science and primary production 19 ETCS, 6 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763106<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Sensors<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Preferences\n\u2022 Sensory physiology\n\u2022 Sensory methods\n\u2022 Hedonics\n\u2022 Analytics (difference tests; relevant descriptive methods)\n\u2022 Professional structure and use of sensory analysis (sample coding, sample management, important requirements for the test environment and the examiners or test persons); Neutralization methods (use of single and multi-stage neutralization based on practical examples)\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 1 10 ECTS | 7 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763101<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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General chemistry<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Atomic structure and periodic table of elements\n\u2022 Types of bonding (ionic, covalent and atomic bonding)\n\u2022 Material turnover in chemical reactions (stoichiometry: molar mass, concentration of solutions, dilution of solutions, calculations for the production of standard solutions, mole fraction)\n\u2022 Energy turnover in chemical reactions\n\u2022 pH value, acids and bases, simple pH titration\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 1 10 ECTS | 7 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763102<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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General chemistry laboratory exercises<\/h5>\n
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1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Safety instructions in the laboratory\n\u2022 Basic competencies and basic skills in the laboratory (e.g. weighing, volumes, dilutions, pH value measurement, solubility of salts, ignition residue, activity of water value, dry matter)\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 1 10 ECTS | 7 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763103<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Mathematics<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Systems of equations\n\u2022 Logarithmic and exponential functions\n\u2022 Differential and integral calculus, vectors\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 1 10 ECTS | 7 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763104<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Physics<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Sizes and units\n\u2022 Fundamentals of mechanics\n\u2022 Movements (Newton’s axioms etc.)\n\u2022 Work, energy, power, heat\n\u2022 Ideal and real gas laws\n\u2022 Characteristics of electromagnetic waves\n\u2022 Significance\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Soft Skills 1 6 ECTS | 4 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763111<\/span>\n <\/div>\n Language of instruction\n English<\/small>\n
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Professional English 1<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u00b7 Teaching subject-specific vocabulary\n\u00b7 Analysis of subject-relevant texts\n\u00b7 Discussions on relevant topics relating to the food system\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Soft Skills 1 6 ECTS | 4 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763112<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Scientific work<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u00b7 Principles of scientific work\n\u00b7 Formal and content-related criteria of a scientific work\n\u00b7 Dealing with scientific sources and citation programs\n\u00b7 Introduction to the FH JOANNEUM library and online databases\n\u00b7 Structure of a scientific paper; formal specifications\n\u00b7 Good scientific practice and scientific ethics\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Soft Skills 1 6 ECTS | 4 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763110<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Team building and communication<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u00b7 Basics of communication and interaction\n\u00b7 Communicative skills and working in teams \n\u00b7 Group processes and team training\n\u00b7 Team building\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Sustainability 1\n5 ECTS I 3 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763107<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Fundamentals of sustainability<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Historical development of sustainability\n\u2022 Current approaches to sustainability in the context of the food system\n\u2022 Ecological challenges and their impact on the food system and food production\n\u2022 Introduction to basic sustainability indicators\n\u2022 Case studies from the food system\n\u2022 Labels and quality seals\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Sustainability 1\n5 ECTS I 3 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763108<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Study project<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Introductory discussion of topics relevant to the studies using selected food products\n\u2022 The life cycle of a food product\n\u2022 Research on sustainability-oriented issues\n\u2022 Interdisciplinarity of the food system\n\u2022 Carrying out a study project\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
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\n 2. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Food law and agricultural policy 4 ECTS | 3 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763208<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Agricultural policy<\/h5>\n
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1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Agricultural policy structures at national and international levels\n\u2022 Agricultural policy and its impact on various aspects of food production, food processing and food distribution\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food law and agricultural policy 4 ECTS | 3 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763207<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food law and labeling<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Applicable European and national regulations and guidelines for food\n\u2022 Codex Alimentarius Austriacus\n\u2022 Food labeling regulation\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food science and primary production 2 6 ECTS | 4 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763205<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food science 2<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Product knowledge of plant-based foods\n\u2022 Specific quality characteristics of selected foods (e.g.: sugar content)\n\u2022 Nutritional physiological basics\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food science and primary production 2 6 ECTS | 4 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763206<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Primary production 2<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Introduction to the organizational forms of plant organisms\n\u2022 Functional plant anatomy and plant cell biology\n\u2022 Plant physiology (photosynthesis and Calvin cycle, Shikimat pathway)\n\u2022 Crop science\n\u2022 Soil science\n\u2022 Plant protection\n\u2022 Conventional and organic forms of farming (extensive and intensive) of agricultural crop production and their advantages and disadvantages in the context of sustainability\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 2 12 ECTS | 10 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763203<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food chemistry<\/h5>\n
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5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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4.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Fundamentals of organic chemistry\n\u2022 Carbohydrates, fats and proteins\n\u2022 Water and fat soluble vitamins\n\u2022 Trace elements \n\u2022 Introduction to food toxicology\n\u2022 Additives\n\u2022 Water\/ice in food\n\u2022 Aromas and flavors\n\u2022 Beverages\n\u2022 Luxury foods\n\u2022 Cereal and baked goods chemistry\n\u2022 Meat and sausage chemistry\n\u2022 Milk and cheese chemistry\n\u2022 Fruit and vegetable chemistry\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 2 12 ECTS | 10 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763204<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food chemistry lab exercises<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Laboratory exercises on fats\/carbohydrates\/proteins\n\u2022 Chromatographic separation of food-relevant substances\n\u2022 Extraction and titration procedures\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 2 12 ECTS | 10 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763201<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Microbiology, biochemistry and hygiene<\/h5>\n
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4.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Basic metabolic pathways in the cell (e.g.: glycolysis, citrate cycle, nucleic acid synthesis)\n\u2022 Enzyme action, mechanisms of enzymatic catalysis, enzyme kinetics, activity determination\n\u2022 Cellular biochemistry (e.g. transport through membranes)\n\u2022 Development and importance of microbiology\n\u2022 Structure and function of prokaryotes\n\u2022 Growth and nutrition of microorganisms\n\u2022 Basic processes of microbial metabolism\n\u2022 Phylogeny and systematics of bacteria\n\u2022 Molds, viruses\n\u2022 Basics of hygiene\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Natural sciences 2 12 ECTS | 10 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763202<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Microbiology, biochemistry and hygiene laboratory exercises<\/h5>\n
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1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Basic techniques of the microbiological laboratory (cultivation of microorganisms, microscopy, isolation of microorganisms from various samples, measuring of airborne germs, measuring of germs on a surface, interpretation of data, etc.)\n\u2022 Different metabolic cycles of microorganisms\n\u2022 Importance of microorganisms (and their metabolic cycles) in food production and food safety\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Soft Skills 2 3 ECTS | 2 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763210<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Presentations and career development<\/h5>\n
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1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u00b7 Basics of presentation techniques\n\u00b7 Job application preparation and practice with job interviews\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Soft Skills 2 3 ECTS | 2 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763209<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Professional English 2<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u00b7 Read and analyze relevant scientific texts in English\n\u00b7 Lead discussions on relevant topics relating to the food system and write texts\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Work-term 1 5 ECTS | 1 semester hour |\n Practical\n (PR)\n | Coursecode:\n B240763211<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Internship 1<\/h5>\n
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5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Teaching content is based on the applicable guidelines.\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
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\n 3. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Applied statistics and business administration 8 ECTS | 7 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763311<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Applied statistics<\/h5>\n
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5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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4.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n integrated course, 3 semester hour lecture, 1 semester hour practical exercises\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Applied statistics and business administration 8 ECTS | 7 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763308<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Business administration<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Providing a basic understanding of the goals and tasks of external and internal accounting\n\u2022 Basic knowledge of bookkeeping, accounting, cost accounting and financing\n\u2022 Operational performance indicators\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food analysis 5 ECTS | 4 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763301<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food analysis<\/h5>\n
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3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Fundamentals of analytical chemistry\n\u2022 Protein analysis\n\u2022 Fat analysis\n\u2022 Carbohydrate analysis\n\u2022 Titration\n\u2022 Thin layer chromatography (TLC)\n\u2022 UV-VIS spectroscopy\n\u2022 Determination of general parameters (moisture, water, density, dry matter\u2026)\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food analysis 5 ECTS | 4 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763302<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food analysis laboratory exercises<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Selected qualitative and quantitative analyses\n\u2022 Various analytical methods (e.g. basics of UV-VIS spectroscopy, manual and semi-automated titrations, determination of water activity values, dry mass determination)\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Hygiene and quality management 4 ECTS | 4 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763307<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Food hygiene management<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Operational and personnel hygiene: practical implementation\n\u2022 Structural requirements\n\u2022 Cleaning and desinfection\n\u2022 Pest control\n\u2022 HACCP according to Codex Alimentarius – methods and tools\n\u2022 Hazard analysis and assessment\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Hygiene and quality management 4 ECTS | 4 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763306<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Quality management<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Basics of management systems, system and process orientation\n\u2022 Creation, development of quality assurance and\nquality management, connections and effects\n\u2022 Development of associated standards and regulations\n\u2022 Most important goals and tasks of quality management\n\u2022 Principles of quality management and quality assurance according to currently applicable standards \u2022 Quality planning and test planning\n\u2022 Quality assurance tools, audits\n\u2022 Overview of preventive methods and their use\n\u2022 Documentation\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Mechanical and thermal process engineering 8 ECTS | 6 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763305<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Fundamentals of plant planning<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Design and selection of process engineering plants\n\u2022 Plant planning: specification sheet, scope statement, documentation\n\u2022 Plant engineering: planning, design and implementation\n\u2022 Project-related questions\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Mechanical and thermal process engineering 8 ECTS | 6 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763303<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Mechanical and thermal process engineering<\/h5>\n
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5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Process engineering and mathematical description of the basic operations: Separating, mixing, crushing, agglomerating.\n\u2022 In particular, for example: sedimentation, homogenization, cutting, grinding, classification, filtering, sieving, sifting, centrifugation\n\u2022 Scale-up of systems and processes\n\u2022 Thermodynamics in process engineering (heat exchangers, distillation, extraction, adsorption, cycle processes)\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Mechanical and thermal process engineering 8 ECTS | 6 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763304<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Mechanical and thermal process engineering laboratory exercises<\/h5>\n
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1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Separating, mixing, crushing, agglomeration\n\u2022 In particular: sedimentation, homogenization, cutting, grinding, classification, filtering, sieving, sifting, centrifugation\n\u2022 Scaling-up\n\u2022 Transport processes (one-dimensional, stationary heat conduction, convective heat transfer, heat transfer, design of heat exchangers, introduction to mass transfer)\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Sustainability 2 5 ECTS I 3 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763310<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
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Alternative food systems<\/h5>\n
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2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
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1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Introduction to alternative food systems, viewed globally and regionally\n\u2022 Regionality in the food sector\n\u2022 Short food chains (food coops, solidarity agriculture, farmers markets,\u2026)\n\u2022 Regional food procurement routes\n\u2022 Alternative food systems in practice\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Sustainability 2 5 ECTS I 3 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763309<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Sustainability management and reporting<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Current legal and social requirements (EU Green Deal, Farm to Fork Initiative, Circular Economy Action Plan, …)\n\u2022 Basics and regulations for sustainability and ESG (Environment, Social, Government) management (ISO 26000, Global Compact, EMAS, ISO 14001, …)\n\u2022 Greenhouse gas balance (Science Based Targets Initiative, Scope 1, Scope 2, Scope 3 emissions, …)\n\u2022 The most important steps for the sustainability report (procedure according to GRI Guidelines or CSRD Directive), European Sustainability Reporting Standards (ERSR)\n\u2022 Good practice examples\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n \n

\n 4. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Food hygiene management 2 ECTS | 2 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763406<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Food hygiene management<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 International Food Standard, BRC, ISO 22000\n\u2022 Measurement, analysis, improvement – integration into the existing management system.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food logistics and supply chain management 5 ECTS | 3 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763405<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Food logistics and supply chain management<\/h5>\n
\n
\n
5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Introduction to the supply chain management system (SCM) and basic structures of food logistics\n\u2022 Aspects of sustainability and optimization options in SCM and food logistics\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food process engineering 8 ECTS | 5 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763401<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Food process engineering<\/h5>\n
\n
\n
4.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Special food processing methods\n\u2022 Process technology fundamentals of food processing (e.g. milk processing technology, meat processing technology)\n\u2022 Special technologies and special features of beverage production\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food process engineering 8 ECTS | 5 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763402<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Food process engineering laboratory exercises<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Exercises on project-related questions\n\u2022 Special food processing methods\n\u2022 Milk processing technology, butcher processing technology\n\u2022 Special technologies and peculiarities of beverage production\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Food process engineering 8 ECTS | 5 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763403<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Preservation and packaging<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Preservation technologies\n\u2022 Packaging technologies\n\u2022 Practical application of preservation and packaging methods\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Internship 2\n10 ECTS | 1.5 semester hours |\n Practical\n (PR)\n | Coursecode:\n B240763408<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Internship 2<\/h5>\n
\n
\n
9.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n The content is based on the applicable guidelines.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Internship 2\n10 ECTS | 1.5 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763407<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Project management<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Basic principles of project management\n\u2022 Project management instruments\n\u2022 Project organization and controlling\n\u2022 Project management roles\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Sustainability 3\n5 ECTS I 5 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763404<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Sustainable energy management<\/h5>\n
\n
\n
5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
5.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Conventional energy systems for food production\n\u2022 Decarbonization concepts for food production\n\u2022 Renewable energies (solar energy, heat pump, biomass, biogas, geothermal energy, wind and hydropower)\n\u2022 Flow diagrams, energy and mass balances\n\u2022 Process management and evaluation\n\u2022 Identification of optimization measures\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n \n

\n 5. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Automation and digitalization in the food sector \n6 ECTS | 4 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763501<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Automation and digitalization in the food sector<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Modern automation technologies in the food sector\n\u2022 Current developments and applications of digitalization in the agri-food sector\n\u2022 Practical application of modern digitalization and automation\n\u2022 Programming simple automation solutions in practice\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Automation and digitalization in the food sector \n6 ECTS | 4 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763502<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Production planning and ERP systems<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Goals, tasks and functions of the PPS\n\u2022 Structure and function of ERP systems\n\u2022 Practical exercises with a modern ERP system\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Internship 3 \n11 ECTS, 2 semester hours |\n Practical\n (PR)\n | Coursecode:\n B240763506<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Internship 3<\/h5>\n
\n
\n
11.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n The course content is based on the applicable guidelines.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Marketing and Sales 3 ECTS | 2 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763505<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Marketing and sales<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u00b7 Imparting basic knowledge of marketing related to food management\n\u00b7 Basic principles of market research, consumer behavior, segmentation, 4 P’s\n\u00b7 external and internal analysis tools\n\u00b7 Development of the value of the topic \u201cbrand\u201d\n\u00b7 Use of different tools to describe brand identities\n\u00b7 Different strategic approaches and accompanying assignments\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Sustainability 4\n5 ECTS I 4 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763504<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Circular economy<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Introduction to the circular economy\n\u2022 Material flow management and process optimization\n\u2022 Residual materials, waste utilization and recycling in food production\n\u2022 Circular production systems in food production\n\u2022 Good practice examples from the food sector\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Sustainability 4\n5 ECTS I 4 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763503<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Product-related sustainability assessment<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Life Cycle Thinking\n\u2022 Overview of common methods and standards for the sustainability assessment of products and services (ISO 14031, ISO 14040\/44, ISO 14046, ISO 14047…)\n\u2022 Sustainability assessment of products and services, with a focus on ecological aspects, practical applications and areas of application\n <\/div>\n\n <\/div>\n <\/button>\n
\n
Elective Subjects:<\/h5>\n <\/div>\n \n
\n \n Elective 5th semester 5 ECTS I 3 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763509<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Compulsory elective in sensory science<\/h5>\n
\n
\n
5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Deepening of sensory methods\n\u2022 Experimental design of sensory tests\n\u2022 Statistically correct evaluation of sensory tests\n\u2022 Evaluating the sensory qualities of different product groups\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Elective 5th semester 5 ECTS I 3 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763507<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Elective research in agriculture<\/h5>\n
\n
\n
5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Current research topics in agriculture\n\u2022 Analysis of agricultural enterprises \n\u2022 Development of possible sustainable operating concepts\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Elective 5th semester 5 ECTS I 3 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763508<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Elective specialization in food analysis<\/h5>\n
\n
\n
5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Chromatographic analysis methods (HPLC and GC)\n\u2022 Electrophoretic methods\n\u2022 Selected titrations and UV-VIS methods\n\u2022 Laboratory exercises: Advanced analytical methods (e.g. microwave-assisted sample preparation, GC\/HPLC, other UV-VIS methods, Nernst distribution theorem)\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n \n

\n 6. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Bachelor's thesis 9 ECTS | 0.33 semester hours |\n Bachelor's Thesis\n (BA)\n | Coursecode:\n B240763607<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
bachelor's thesis<\/h5>\n
\n
\n
9.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.33<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u00b7 Finding and specifying topics\n\u00b7 Research planning, documentation and evaluation\n\u00b7 Scientific research\n\u00b7 Practical implementation\n\u00b7 Writing a thesis\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Bachelor's thesis seminar and examination\n3 ECTS | 2 semester hours |\n Modul\/Final Examination\n (FA)\n | Coursecode:\n B240763606<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Bachelor's examination<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n See accompanying seminar\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Bachelor's thesis seminar and examination\n3 ECTS | 2 semester hours |\n Seminar\n (SE)\n | Coursecode:\n B240763605<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Bachelor's thesis seminar<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u00b7 Deepening of the teaching content from the first semester\n\u00b7 Supportive exercises for literature search and selection\n\u00b7 Supportive exercises for selecting methods and evaluating data\n\u00b7 Supportive exercises for designing scientific texts\n\u00b7 Peer review of text modules from the bachelor’s thesis\n\u00b7 Assistance with organizational issues relating to the bachelor’s thesis and bachelor’s examination\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Product development and innovation management \n9 ECTS | 5 semester hours |\n Lecture\n (VO)\n | Coursecode:\n B240763602<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Innovation management<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Innovation management in the company\n\u2022 Creative methods and idea generation\n\u2022 Corporate strategy and innovation policy\n\u2022 Markets and target groups\n\u2022 Innovation funding\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Product development and innovation management \n9 ECTS | 5 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763601<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Product development<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Theoretical models in product development\n\u2022 Product development as a business task\n\u2022 Special requirements for food product development\n\u2022 Sustainability aspects in product development\n\u2022 From the specifications to the finished product\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Product development and innovation management \n9 ECTS | 5 semester hours |\n Practical\n (UE)\n | Coursecode:\n B240763603<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Study project product development and innovations<\/h5>\n
\n
\n
5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Practice: From specifications to product prototypes\n\u2022 Process engineering implementation of a product prototype in the laboratory\n\u2022 Integrated application of the skills acquired during the course\n\u2022 Applying good manufacturing practices to product development in the laboratory\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Trends in the food sector 6 ECTS | 4 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763604<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Trends in the food sector<\/h5>\n
\n
\n
6.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
4.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Lecture series with selected current topics along the food chain on:\n\u2022 Trends in the agri-food sector\n\u2022 Topics in food systems science\n\u2022 Current and modern technologies in the food sector\n\u2022 Alternative raw and auxiliary materials and circular economy\n\u2022 New forms of organization\n\u2022 Excursions and visits to trade fairs\n <\/div>\n\n <\/div>\n <\/button>\n
\n
Elective Subjects:<\/h5>\n <\/div>\n \n
\n \n Elective 6th semester 3 ECTS I 2 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763608<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Elective ESG Management<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u2022 Linking the contents of the course Sustainability management and reporting (3rd semester) with the learning experiences from Internship 2 and 3\n\u2022 ESG opportunity and risk assessment\n\u2022 Strategy and organization (roles in the company, context analysis and strategy development, stakeholder integration)\n\u2022 From strategy to reporting and ESG action planning\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Elective 6th semester 3 ECTS I 2 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763610<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Elective: Free elective subject<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Instead of one of the predefined modules, students can freely choose an equivalent of 3 ECTS from one of the following offers:\n\u00b7 An additional module offering from the degree program itself.\n\u00b7 A module from other degree programs or universities that corresponds to the objectives of the degree program.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Elective 6th semester 3 ECTS I 2 semester hours |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240763609<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Nutrition elective<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n \u00b7 Physiology of nutrition\n\u00b7 Pathophysiology of nutrition\n\u00b7 Community catering and health in nutrition\n\u00b7 Dietary diets\n\u00b7 Exemplary forms of nutrition (e.g.: perinatal nutrition, toddler, old age, sport)\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n \n
\n

Discontinued Curriculum<\/h2>\n <\/div>\n
\n
\n \n

\n 1. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n
\n Applied Chemistry |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763104<\/span>\n <\/div>\n
\n
Applied Chemistry<\/h5>\n
\n
\n
5.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
4.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Atomic structure and periodic table of elements \u2022 Types of bonds \u2022 Chemical equations incl. consideration of energy aspects \u2022 Redox reactions \u2022 Proton transfer reactions \u2022 Physical chemistry (gas laws, thermodynamics) \u2022 Measuring pH-value \u2022 Titrations \u2022 Laboratory exercises\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Applied Physics |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763105<\/span>\n <\/div>\n
\n
Applied Mathematics<\/h5>\n
\n
\n
2.50\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Applied Physics |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763106<\/span>\n <\/div>\n
\n
Applied Physics<\/h5>\n
\n
\n
2.50\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Dimensions and units, measurements; introduction to mechanics (force, movement, energy, work, power, thermal energy, solubility, diffusion), electricity and magnetism, oscillation and optics, material science\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Field study and excursions |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763111<\/span>\n <\/div>\n
\n
Field study and excursions<\/h5>\n
\n
\n
4.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
4.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Field study and excursions |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763112<\/span>\n <\/div>\n
\n
Introduction to Sustainability<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Three pillars of sustainability: ecology, econoics and social aspects; Methods of sustainability ratings; integrated concepts and international developments\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Intensive Professional English and Key Skill Development 1 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763109<\/span>\n <\/div>\n
\n
General English<\/h5>\n
\n
\n
3.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 vocabulary-building exercises on topics relevant to LEB \u2022 Improvement of speaking, writing, and reading in English \u2022 English for Professional Purposes I\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Intensive Professional English and Key Skill Development 1 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763110<\/span>\n <\/div>\n
\n
Key Skills Development 1<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Fundamentals of communication and interaction \u2022 Communicative competence \u2022 Basic speech- and presentation techniques \u2022 Introduction to working with study- and developmental goals \u2022 Reflections upon the choice of academic studies\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Life Cycle Analysis Study Project: Food |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763102<\/span>\n <\/div>\n
\n
Project Management<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Project definition \u2022 Project team \u2022 Project plan \u2022 Visualisation \u2022 Project crisis\n <\/div>\n\n <\/div>\n <\/button>\n \n
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\n Life Cycle Analysis Study Project: Food |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763101<\/span>\n <\/div>\n
\n
Scientific Writing<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Formal structure of scientific works \u2022 Literature research – Search in and access to libraries and library catalogues – Online research \u2022 Choice of literature \u2022 Citing sources \u2022 Citation rules\n <\/div>\n\n <\/div>\n <\/button>\n \n
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\n Life Cycle Analysis Study Project: Food |\n Practical\n (UE)\n | Coursecode:\n 160763103<\/span>\n <\/div>\n
\n
Study Project<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Nutrition |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763107<\/span>\n <\/div>\n
\n
Food Science and Nutrition<\/h5>\n
\n
\n
3.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Nutrition |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763108<\/span>\n <\/div>\n
\n
Sensory Science<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 What is sensory food science? Sensory food science stands in contrast to subjective tastings and organoleptic perception. \u2022 Sensory physiology and the effects of color and form on consumer behavior; \u2022 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) \u2022 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 \u2022 Analytic and affective sensory science with practical exercises (acceptance and preference tests, triangulation, duo-trio test, QDA, statistical evaluation, spiderwebs, interpretation); \u2022 Planning and executing a consumer tasting including an evaluation \u2022 Descriptor training\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n

\n 2. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n
\n Applied Business Studies and Economics |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763208<\/span>\n <\/div>\n
\n
Applied Business Studies and Economics<\/h5>\n
\n
\n
4.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
4.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Applied Business Studies and Economics |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763209<\/span>\n <\/div>\n
\n
Company Practice: Business Studies<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Work experience in a commercial department where students can apply theoretical knowledge.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Biochemistry and Microbiology |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763203<\/span>\n <\/div>\n
\n
Biochemistry<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Aminoacids and analysis of aminoacids using HPLC \u2022 Peptide bonds, protein structure \u2022 Functions of proteins \u2022 Enzymatic cleaning, chromatography \u2022 Transport through membranes\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Biochemistry and Microbiology |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763204<\/span>\n <\/div>\n
\n
Microbiology and Fundamentals of Hygiene<\/h5>\n
\n
\n
3.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Development and significance of microbiology \u2022 Structure and functions of procaryonts \u2022 Growth and feeding of microorganisms \u2022 Fundamental processes of microbial metabolism \u2022 Phylogeny and systematics of bacteria \u2022 Molds \u2022 Viruses\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Food Chemistry and Analytics |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763202<\/span>\n <\/div>\n
\n
Food Analytics<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Qualitative and quantitative analysis of main-, minor- and trace components of foods \u2022 Methods of inorganic and organic routine analysis \u2022 Preparing samples \u2022 Selection criteria\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Food Chemistry and Analytics |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763201<\/span>\n <\/div>\n
\n
Food Chemistry<\/h5>\n
\n
\n
3.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Carbohydrates (structure, sources, reactions, changes during storage, production, processing, sweeteners) \u2022 Fats (structure, sources, processing, crystalisation, oxidation of fats) \u2022 Proteins (protein rich food) \u2022 Vitamins (water-soluble and fat-soluble vitamins) \u2022 Micronutrients (sources) \u2022 Introduction to toxicology (cancerogenous substances, herbal toxins, toxic elements) \u2022 Additives \u2022 Water\/ice in food \u2022 Flavors and sapidity agents\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Fundamentals of Crop Farming |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763206<\/span>\n <\/div>\n
\n
Applied Crop Farming<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Corn and grain crops \u2022 Leaf crops \u2022 Permanent grassland \u2022 Energy and non-food crops\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Fundamentals of Crop Farming |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763207<\/span>\n <\/div>\n
\n
Company Practice: Crop Farming<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Work experience in a commercial department where students can apply theoretical knowledge.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Fundamentals of Crop Farming |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763205<\/span>\n <\/div>\n
\n
Scientific Fundamentals of Crop Farming<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Botany \u2022 Soil Science \u2022 Introduction to Fertilization \u2022 Introduction to Plant Protection\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Intensive Professional English and Key Skill Development 2 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763211<\/span>\n <\/div>\n
\n
Key Skills Development 2<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Group processes and team training \u2022 Visualisation, presentation, planning-reports \u2022 Evaluating presentations, decision training, info market \u2022 Current state analysis and analysis techniques (interview, questionnaire, continuous observation, multi-moment recordings\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Intensive Professional English and Key Skill Development 2 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763210<\/span>\n <\/div>\n
\n
Professional English<\/h5>\n
\n
\n
3.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 continuation of the improvement of speaking, writing, and reading in English \u2022 discussions and debates of current topics on topics related to LEB \u2022 examination of case studies relevant to LEB \u2022 English f\u00fcr Professional Purposes II\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Practical Module 1: Agriculture and Marketing (4 weeks) |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763212<\/span>\n <\/div>\n
\n
Practice Module 1 – Agriculture and Marketing<\/h5>\n
\n
\n
3.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Depends on the agrarian business\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Practical Module 1: Agriculture and Marketing (4 weeks) |\n Seminar\n (SE)\n | Coursecode:\n 160763214<\/span>\n <\/div>\n
\n
Practice Seminar Food Law<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Practical Module 1: Agriculture and Marketing (4 weeks) |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763213<\/span>\n <\/div>\n
\n
Reflexion on Practical Module1<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Didactical supervision \u2022 Comparing students’ practical experiences \u2022 Collecting results\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n \n

\n 3. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n
\n Applied statistics with IT |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763301<\/span>\n <\/div>\n
\n
Applied Statistics and Information Processing<\/h5>\n
\n
\n
5.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
4.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 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 \u2022 Probability theory: Random variables, discrete and common probability distribution, expected value and variance, distribution analysis, test distribution, covariance, multidimensional scattering \u2022 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\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Food Hygiene Management 1 |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763310<\/span>\n <\/div>\n
\n
Food Hygiene Management 1<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Applying theoretical knowledge in the context of an activity that was agreed upon with the mentor.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Food Hygiene Management 1 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763309<\/span>\n <\/div>\n
\n
Food Hygiene Management 1<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Company and personal hygiene: practical application \u2022 Constructional requirements \u2022 Cleaning and desinfection \u2022 Pest control \u2022 HACCP according to Codex Alimentarius – Methods and tools \u2022 Risk analysis and -evaluation\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Food Hygiene Management 1 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763308<\/span>\n <\/div>\n
\n
Fundamentals of Quality Management<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Fundamentals of management systems, system and process orientation \u2022 Emergence and development of quality assurance and quality management, connections and implications \u2022 Development of corresponding norms and policies \u2022 Main goals and tasks of quality management \u2022 Principles of quality management and quality assurance according to ISO 9000-series, ISO 22000, IFS, BRC and interpretation \u2022 PDCA-circle, tools of quality assurance, audit \u2022 Overview of preventive methods and their application \u2022 Quality planning, inspection planning \u2022 Systematic problem solving, K- & V-measures, CIP \u2022 Documentation\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Fundamentals of Livestock Keeping |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763303<\/span>\n <\/div>\n
\n
Applied Livestock Keeping<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Applied keeping of cattle and pigs \u2022 Applied keeping of sheep and goats \u2022 Applied science of heredity and breeding \u2022 special animal feeding\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Fundamentals of Livestock Keeping |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763304<\/span>\n <\/div>\n
\n
Company Practice: Livestock Keeping<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Work experience in a commercial department where students can apply theoretical knowledge.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Fundamentals of Livestock Keeping |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763302<\/span>\n <\/div>\n
\n
Scientific Fundamentals of Livestock Keeping<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Fundamentals of anatomy \u2022 Fundamentals of physiology \u2022 Fundamentals of heredity \u2022 Fundamentals of breeding \u2022 Fundamentals of animal feeding\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Practical Module 2: Food Processing or Food Trade |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763311<\/span>\n <\/div>\n
\n
Practical Module 2: Food Trade or Food Processing<\/h5>\n
\n
\n
6.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Practical Module 2: Food Processing or Food Trade |\n Seminar\n (SE)\n | Coursecode:\n 160763312<\/span>\n <\/div>\n
\n
Practical Seminar: Commodity Economics and Sensory Science 1<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Practical Module 2: Food Processing or Food Trade |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763313<\/span>\n <\/div>\n
\n
Reflexion On Practice Module 2<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Process Engineering Basics |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763307<\/span>\n <\/div>\n
\n
Company Practice: Process Engineering<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Practical application of a basic procedural operation in consultation with the course leader\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Process Engineering Basics |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763305<\/span>\n <\/div>\n
\n
Mechanical Process Engineering<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Mathematical and process engineering related description of fundamental operations: sedimentation; homogenization, cutting, classification, filtering, sieving, centrifugating, mixing, scale-up Essentials of modeling\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Process Engineering Basics |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763306<\/span>\n <\/div>\n
\n
Thermic Process Engineering<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n

\n 4. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n
\n Food Hygiene Management 2 |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763405<\/span>\n <\/div>\n
\n
Company Practice Hygiene Management<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Students must produce a project within the scope of their practical work. It must include essential components of a food safety concept.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Food Hygiene Management 2 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763403<\/span>\n <\/div>\n
\n
Food Hygiene Management 2<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 IFS, BRC, ISO 22000 \u2022 Measurement, analysis, improvement – integration into the existing management system\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Food Hygiene Management 2 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763404<\/span>\n <\/div>\n
\n
Fundamentals of Food Logistics<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Historical development of materials science and logistics \u2022 Terminology and subject matter of logistics \u2022 Competitive factor of logistics \u2022 Trends in logistics \u2022 Goals and procedures of material flow analysis \u2022 Methods of material flow analysis \u2022 Planning of material flow \u2022 Performance assurance in logistics \u2022 Block layout variants for construction of new plants \u2022 Inventory codes in production \u2022 Optimal batch sizes for acquisition and production Method: Lecture, practical exercises\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Practical Module 3: Food Trade or Food Processing |\n Seminar\n (SE)\n | Coursecode:\n 160763407<\/span>\n <\/div>\n
\n
Practical Seminar Commodity Economics and Sensory Science 2<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Practical Module 3: Food Trade or Food Processing |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763406<\/span>\n <\/div>\n
\n
Practice Module<\/h5>\n
\n
\n
6.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Practical Module 3: Food Trade or Food Processing |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763408<\/span>\n <\/div>\n
\n
Reflexion on the Practice Module 3<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Process Engineering in Food Processing |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763402<\/span>\n <\/div>\n
\n
Company Practice: Process Engineering in Food Processing<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Students choose, study and present a specific processing step.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Process Engineering in Food Processing |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763401<\/span>\n <\/div>\n
\n
Process Engineering in Food Processing<\/h5>\n
\n
\n
4.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
4.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Special Procedures in Food Production \u2022 Basics of Food Processing Engineering \u2022 Technologies of Milk Processing \u2022 Technologies in Meat Processing \u2022 Particular Procedures and Technological Features of Beverage Production\n <\/div>\n\n <\/div>\n <\/button>\n
\n
Specialisation Landwirtschaftliche Verarbeitung und Direktvermarktung:<\/h5>\n <\/div>\n \n
\n
\n Management of Agricultural Food Production |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763418<\/span>\n <\/div>\n
\n
Agricultural Commodity Market<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Management of Agricultural Food Production |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763419<\/span>\n <\/div>\n
\n
Company Practice: Management of Agricultural Food Production<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Theoretical concepts of Sales and Key Account Management will be applied in the practical part.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Management of Agricultural Food Production |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763417<\/span>\n <\/div>\n
\n
Farm Management<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Technologies of Agricultural Food Production |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763414<\/span>\n <\/div>\n
\n
Agricultural and Forest Engineering<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Technical fundamentals: study of norms, introduction to the science of strength of materials + exercises \u2022 Introduction to materials science \u2022 Introduction to machine elements \u2022 Introduction to motor technology (work processes, carburation, combustion engines) \u2022 Motor characteristics\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Technologies of Agricultural Food Production |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763416<\/span>\n <\/div>\n
\n
Company practice: Technologies of Agricultural Food Production<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Technologies of Agricultural Food Production |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763415<\/span>\n <\/div>\n
\n
Modern concepts of agricultural Food Production<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Introduction \u2022 Characteristics of a sustainable agricultural system \u2022 System planning and plant design for food production (vegetable and animal wise) \u2022 Recent technological and organizational developments \u2022 Excursions to particular companies\n <\/div>\n\n <\/div>\n <\/button>\n
\n
Specialisation Industrielle Verarbeitung und -vermarktung:<\/h5>\n <\/div>\n \n
\n
\n Management of Industrial Food Production |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763413<\/span>\n <\/div>\n
\n
Company Practice: Focus on Business Studies<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Theoretical concepts of Industrial Economics and Sales and Key Account Management will be applied in the practical part.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Management of Industrial Food Production |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763411<\/span>\n <\/div>\n
\n
Industrial Economics<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Definition and delimitation of Industrial Economics, Business Administration, Economics \u2022 Corporate types and legal forms \u2022 Cost and Income Statement Recommended Reading: Slide handouts and lecture notes of the lecturer\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Management of Industrial Food Production |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763412<\/span>\n <\/div>\n
\n
Sales and Key Account Management<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Technologies of Industrial Food Production |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763410<\/span>\n <\/div>\n
\n
Company Practice: Technologies of Industrial Food Production<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n The application of modern technologies used in food processing are trained in practice.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Technologies of Industrial Food Production |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763409<\/span>\n <\/div>\n
\n
Selected Technologies of industrial Food Production<\/h5>\n
\n
\n
4.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
4.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Fundamentals of the electrical measurement of food relevant variables \u2022 Sensing elements and sensor engineering: metrological principles, metrological circuits and hardware basics \u2022 Fundamentals of automation in food processing (actuators) \u2022 Fundamentials of control and regulation techniques \u2022 Instrument engineering and evaluation of control and regulation technologies\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n \n

\n 5. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n
\n Bachelor Thesis 1 |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763513<\/span>\n <\/div>\n
\n
Bachelor Thesis 1<\/h5>\n
\n
\n
3.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Course leaders supervise students working on their bachelor theses.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Bachelor Thesis 1 |\n Seminar\n (SE)\n | Coursecode:\n 160763514<\/span>\n <\/div>\n
\n
Bachelor Thesis Seminar 1<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Course leaders supervise students working on their bachelor theses.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Bachelor Thesis 1 |\n Seminar\n (SE)\n | Coursecode:\n 160763515<\/span>\n <\/div>\n
\n
Job and Graduate Education Scouting<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Food Sales and Marketing |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763510<\/span>\n <\/div>\n
\n
Branding and Creative Corporate Communication<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Food Sales and Marketing |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763512<\/span>\n <\/div>\n
\n
Company Practice: Food Sales and Marketing<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Work in a marketing department, comparing theory to daily work routine.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Food Sales and Marketing |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763511<\/span>\n <\/div>\n
\n
Marketing Principles and Strategies<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Product Life Cycle and International Food Quality |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763503<\/span>\n <\/div>\n
\n
Company Practice: International Food Quality<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Students study an aspect of sustainability criteria and present it in the scope of a discussion round.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Product Life Cycle and International Food Quality |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763502<\/span>\n <\/div>\n
\n
International Trends in Food Quality<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 International food standards \u2022 Food additives \u2022 Food approval \u2022 Food safety\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Product Life Cycle and International Food Quality |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763501<\/span>\n <\/div>\n
\n
Sustainability and Product Life Cycle Management<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Emissions and waste in food production \u2022 Handling of renewable and non-renewable ressources \u2022 Strategies and options for the avoidance and use of residual- and by-products \u2022 Strategies and options for the reduction of energy and water use in food production \u2022 Sustainability standards: life cycle assesment, material flow analyses, product carbon footprint, cost optimization and others\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Production Planning in Food Processing |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763509<\/span>\n <\/div>\n
\n
Company Practice: Production Planning<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Students should complete a practical task and present their findings.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Production Planning in Food Processing |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763508<\/span>\n <\/div>\n
\n
Introduction to Plant Engineering<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Design and selection of procedural plants \u2022 Plant design: functional specification document, documentation, execution, project design \u2022 Plant construction: Plant components, apparatuses, plant parts, media, equipment, safety and environmental technology \u2022 Dimensioning of conveyer and material transport apparatuses in process engineering\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Production Planning in Food Processing |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763507<\/span>\n <\/div>\n
\n
Production Planning in Food Processing<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Introduction and overview \u2022 Goals, tasks and functions of PPS \u2022 Setup of ERP- and PPS-systems \u2022 Operating characteristics procedures \u2022 Disposition, demand calculation, sequencing \u2022 JIT and KANBAN \u2022 Simulation of production processes \u2022 Conception of a PPS-project \u2022 Implementation of a PPS-system \u2022 Optimization of an organization process with a graphic process-modeling system\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Supply Chain Management |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763506<\/span>\n <\/div>\n
\n
Company Practice: Supply Chain Management<\/h5>\n
\n
\n
1.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Students follow a food along the entire supply chain observing supply chain management criteria.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Supply Chain Management |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763505<\/span>\n <\/div>\n
\n
Conservation, Packing and Storage of Food<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 General fundamentals of packaging practice \u2022 Hygienic design of packages and packaging processes \u2022 Packaging processes ( Vacuum-, modified and aseptic packaging, autoclaving of foods) \u2022 Degermination models and validation procedures, relevance of D- and z-scores \u2022 Packaging machines for foods and their hygiene categorization; maintenance of sterility, commercial sterility\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Supply Chain Management |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763504<\/span>\n <\/div>\n
\n
Supply Chain Management<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Historical development of SCM \u2022 Terminology and subject matter of SCM \u2022 Competitive factor of SCM \u2022 Trends in SCM \u2022 Goals and procedures SCM \u2022 Methods of analysis SCM \u2022 Inventory indices in SCM \u2022 Batch sizes from the perspective of SCM \u2022 Goals, tasks and functions of PPS \u2022 Design of ERP- and PPS-Systems \u2022 Disposition, demand calculation \u2022 JIT and KANBAN Method: Lecture, practical exercises\n <\/div>\n\n <\/div>\n <\/button>\n
\n
Elective Subjects:<\/h5>\n <\/div>\n \n
\n
\n Elective Module 3 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763516<\/span>\n <\/div>\n
\n
Energy and Materials Production<\/h5>\n
\n
\n
5.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Basic Physics and Biology of Energy Issues \u2022 Energy as a central element of the food chain \u2022 Principals of Cleaner Production \u2022 Agricultural Production of Energy Sources and Materials \u2022 Selected Excursions\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Elective Module 3 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763519<\/span>\n <\/div>\n
\n
Free Elective Course<\/h5>\n
\n
\n
5.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Elective Module 3 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763518<\/span>\n <\/div>\n
\n
Global Food Systems Analysis<\/h5>\n
\n
\n
5.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Elective Module 3 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763517<\/span>\n <\/div>\n
\n
Special Topics in Nutrition and Health<\/h5>\n
\n
\n
5.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
5.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Fundamentals of dietetics: food intolerance, allergies, celiac disease…) \u2022 Diets of specific groups (pregnant women, children, the elderly) \u2022 Special diets (vegetarians, vegans\u2026) \u2022 Performance-enhancing substances \u2022 Non-staple and luxury foods in nutrition \u2022 Nutrition physiology \u2022 Ecological aspects: Nutrition and environment protection (organic farming, use of resources, food production and -transport…) \u2022 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…) \u2022 Economic aspects: food prices, discarding of intact food…\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n \n

\n 6. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n
\n Bachelor Thesis 2 |\n Professional Practical Training\n (BP)\n | Coursecode:\n 160763605<\/span>\n <\/div>\n
\n
Bachelor Thesis 2<\/h5>\n
\n
\n
8.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Finding and defining a topic, planning a project, documenting and evaluating the project, scientific research, practical application, report and presentation.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Bachelor Thesis 2 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763606<\/span>\n <\/div>\n
\n
Seminar Bachelor Thesis 2<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Group feedback about individual stages of the bachelor thesis, preparing a presentation of scientific work; focus on select technical and organisational topics.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Emerging Trends in the Food Chain |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763601<\/span>\n <\/div>\n
\n
Emerging Trends in the Food Chain<\/h5>\n
\n
\n
5.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
4.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Product Development and Innovation Management |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763603<\/span>\n <\/div>\n
\n
Innovation Management<\/h5>\n
\n
\n
3.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Target groups for new foods \u2022 Getting to know new innovation methods \u2022 Practical procedures of developmental tasks in the food industry\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Product Development and Innovation Management |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763602<\/span>\n <\/div>\n
\n
Product Development<\/h5>\n
\n
\n
2.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Fundamental legal regulations, \u2022 Approval procedures for Novel Food, \u2022 Current state of nutrition in Austria and Europe, \u2022 Health-enhancing properties \u2022 Differentiation between functional foods and medicinal products\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Study Project Product Development and Innovation |\n Practical\n (UE)\n | Coursecode:\n 160763604<\/span>\n <\/div>\n
\n
Study Project Product Development and Innovation<\/h5>\n
\n
\n
5.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n \u2022 Practical procedures in development operations in the food industry \u2022 Selection criteria and food modification options \u2022 Application to process engineering\n <\/div>\n\n <\/div>\n <\/button>\n
\n
Elective Subjects:<\/h5>\n <\/div>\n \n
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\n Elective Module 4 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763608<\/span>\n <\/div>\n
\n
Advanced Food Analytics<\/h5>\n
\n
\n
5.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Analysis of particular food samples by using modern sample digestion and analyzing methods: LC, GC, MS\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n
\n Elective Module 4 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763607<\/span>\n <\/div>\n
\n
Certificate for Farming Expertise<\/h5>\n
\n
\n
5.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
4.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Lecture series to provide students with additional knowledge and competences needed for the certification exam for farming: \u2022 Special topics in crop farming and livestock keeping \u2022 Farm management \u2022 Special topics in agricultural and forest technology \u2022 Practical training in agricultural and forest technology\n <\/div>\n\n <\/div>\n <\/button>\n \n
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\n Elective Module 4 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763610<\/span>\n <\/div>\n
\n
Free Elective Course<\/h5>\n
\n
\n
5.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
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\n Elective Module 4 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n 160763609<\/span>\n <\/div>\n
\n
Green Food Technologies<\/h5>\n
\n
\n
5.00\n <\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n\n Introduction to energetic optimization and preventive environmental protection in food plant processing.\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

To make your education as wide-ranging and practice-oriented as possible, the course content is divided into modules of different subject areas. Here you can find an overview of all modules and the associated courses.<\/p>\n","protected":false},"author":12,"featured_media":0,"parent":10000296,"menu_order":41,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/pages\/10000310"}],"collection":[{"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/comments?post=10000310"}],"version-history":[{"count":0,"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/pages\/10000310\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/pages\/10000296"}],"wp:attachment":[{"href":"https:\/\/www.fh-joanneum.at\/nachhaltiges-lebensmittelmanagement\/bachelor\/en\/wp-json\/wp\/v2\/media?parent=10000310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}