752110 Processing of plant products
- Semester hours
- Lecturer (assistant)
- Jäger, Henry
- Institute of Food Technology
- Offered in
- Sommersemester 2018
- Languages of instruction
Introduction (Aims of food processing, raw material science, physiological aspects)
Unit operations (size reduction, cell disintegration, extraction, separation, purification, concentration, preservation)
Fruit and vegetable processing (fresh produce, canning, concentrates, dried products)
Fruit juice technology (juice recovery and processing)
Fermentation of plant raw materials (fruit mashes, distillation, malt and beer technology)
Recovery and modification of starch, plant oils and proteins, sugar
Cereal and baking technology
- Previous knowledge expected
Knowledge of basic unit operations in food processing
- Objective (expected results of study and acquired competences)
The students obtain an insight in special topics concerning the processing of plant raw materials based on the knowledge of basic unit operations in food processing.
The students know properties and requirements related to the plant raw material and have knowledge about the possibilities for the recovery, modification and application of plant based ingredients.
The students know the interactions between material properties and the particularities of the technological processes.
Based on the content of this lecture, the students are able to follow master courses on specific aspects of plant raw material processing (e.g. brewing technology, cereal technology).
You can find more details like the schedule or information about exams on the course-page in BOKUonline.