752343 Practical course in food technology


Type
Exercise course
Semester hours
5
Lecturer (assistant)
Schottroff, Felix , Jäger, Henry , Schönlechner, Regine , Purschke, Benedict Johannes , D'Amico, Stefano
Organisation
Institute of Food Technology
Offered in
Wintersemester 2017/18
Languages of instruction
Englisch

Content

This course is only available if course 752313 is not filled by the students of Masters 451 or 501. Only then we can consider additional studdents. The decision will be made until the pre-meeting.

During a basic and advanced course different food products are produced. The products are chosen in a way that relevant unit operations and processes of food technology are carried out during the courses. The basic course is carried out in groups of 12 students and the advanced course of 6 students.
During the basic course the students get to know some relevant food processes and technologies. In the advanced course a proposed topic could be choosen. Regarding this topic a new product should be developed. Apart from the technology and sensory quality of the product legal aspects must be met (for example labelling).

Examples for food products which were already produced during the practical course: Various extruded snack products, Breakfast cereals (corn flakes, wheat flakes), Coated snack products, Muesli, Pre-gelatinised flour, Pumpkin seed oil, High-fructose syrup from Jerusalem artichoke, Maltose syrup, Inulin from chicory, Apricot nectar, Carrot juice, Apple juice, Apple puree, Orange puree, Egg powder, Dried vegetable soup, Dried potato puree, Tempeh powder, Dried pea puree, Banana powder, Maltose, Protein isolates, Tins (Potato soup, Fish soup with dumplings, Chili con carne, White beans in tomato sauce, Goulash, Asparagus soup, Soy drink), Tofu, Met (honey wine), Rice wine (sake), Kiwi brandy, Spelt wheat brandy, Buckwheat brandy. Jerusalem artichoke brandy, Grape marc brandy, Milk brandy, Rhum. Whisky, Various liqueurs.

Previous knowledge expected

Basic knowledge on food processing would be useful.

Objective (expected results of study and acquired competences)

After successful and active participation in this course, students have learned major food operations and processes on pilot scale. During the practical preparation of a food product on pilot scale the students have learned the course of technical operations of food processing and experienced its practical aspects and problems. Additionally, students are able to search for and find scientific/technical literature, to write technical reports and to present the outcomes.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.