Beverage technology

Studiengang

Bachelorstudiengang Bio- & Lebensmitteltechnologie

Kennzahl der Lehrveranstaltung

BLT_BA_5_5

Anzahl der zugewiesenen ECTS-Credits

3.0

Name des/der Vortragenden

DI Teufel Erich, FH-Prof. Dr. Bach Katrin, Dipl. Ing. Univ. Dipl. Wirtsch.-Ing. Univ. Hammerer Dietmar

Art der Veranstaltung

face-to-face

empfohlene optionale Programmeinheiten

Derzeit nur in Englisch verfügbar
none

empfohlene Fachliteratur

Derzeit nur in Englisch verfügbar
Bücher:
Storhas, W.: Bioverfahrensentwicklung, Wiley-VCH, 2006.
Heiss, R.: Lebensmitteltechnologie: Biotechnologische, chemische, mechanische und thermische Verfahren der Lebensmittelverarbeitung, Springer Verlag, 2005.
Lee, B.H.: Fundamentals of Food Biotechnology, Wiley, 2014
Fachzeitschriften:
BIOspektrum
Current Opinion in Biotechnology

Niveau der Lehrveranstaltung laut Lehrplan

Bachelor

Studienjahr

Fall 2025

Semester in dem die Lehrveranstaltung angeboten wird

5

Unterrichtssprache

English

Lernergebnisse der Lehrveranstaltung

Derzeit nur in Englisch verfügbar
Building on their basic knowledge of biological process engineering,
students develop the ability to apply theoretical foundations to
a variety of practical biotechnological processes. They acquire a detailed understanding
of how to construct biological processes as overall processes for technical use.
They receive the opportunity to improve their practical skills and competences
allowing them to identify, interpret and adapt typical parameters of
biotechnological reactions. Students additionally receive insight into the use of
fermentation as a method of food and beverage production with a particular
focus on alcoholic and non-alcoholic beverages.

Lehrinhalte

Derzeit nur in Englisch verfügbar
The course particularly focuses on the production of alcoholic and non-alcoholic
beverages. Participants are familiarized with the requirements for the production
of alcohol as well as the characteristics of specific products including champagne,
whiskey etc. They also learn about drinking and mineral water production as well
as other non-alcoholic beverages. They acquire the foundations of hot beverages
such as tea, coffee and hot chocolate. Moreover, the course provides ample
opportunity for the discussion of innovation in the beverages industry as well as
the properties and potential of new products.

Lehr- und Lernformen

Derzeit nur in Englisch verfügbar
The course comprises an interactive mix of lectures, discussions and individual and group work.

Praktikum

none

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