Merchandise knowledge

Studiengang

Bachelorstudiengang Bio- & Lebensmitteltechnologie

Kennzahl der Lehrveranstaltung

BLT_BA_5_10

Anzahl der zugewiesenen ECTS-Credits

Name des/der Vortragenden

Dr. rer. nat. Losso Klemens, Knöpfle Nataly, BSc MSc

Art der Veranstaltung

face-to-face

empfohlene optionale Programmeinheiten

Derzeit nur in Englisch verfügbar
none

empfohlene Fachliteratur

Derzeit nur in Englisch verfügbar
- Rehner, G. und Daniel, H: Biochemie der Ernährung, Spektrum Verlag, 2010.
- Nabors, MW.: Botanik, Pearson Studium, 2007.
- Rimbach, G.; Möhring, J.; Erbersdobler, HF.: Lebensmittel-Warenkunde für Einsteiger, Springer Verlag, 2010.
- Kempken, F. und Kempken, R.: Gentechnik bei Pflanzen, 2006.
- Fuchs, G.: Allgemeine Mikrobiologie, Thieme, 2007.
- Klischies, R. et al.: Hygiene und medizinische Mikrobiologie Schattauer-Verlag, 2008.
- Holtmann, H. und Bobkowski, M.: Medizinische Mikrobiologie, Virologie und Hygiene, Elsevier, 2008.
- Gross, U.: Kurzlehrbuch Medizinische Mikrobiologie und Infektiologie, Thieme, 2009.

- Berk, Zeki (2009): Food process engineering and technology. 1st ed. Amsterdam, Boston, London: Academic (Food science and technology international series).
- Hauser, G. (2008): Hygienische produktionstechnologie. Weinheim: Wiley-VCH.
- Hauser, Gerhard (2008): Hygienegerechte Apparate und Anlagen. Für die Lebensmittel-, Pharma- und Kosmetikindustrie. 1. Aufl. Weinheim, Bergstr: Wiley-VCH (Hygienische Produktion, t. 2).
- Holah, John; Lelieveld, Huub (2011): Hygienic Design of Food Factories. Cambridge: Woodhead Pub. (Woodhead Publishing series in food science, technology and nutrition).
- Lelieveld, H. L. M.; Holah, J. T.; Napper, D.: Hygiene in food processing. Principles and practice. 2nd edition (Woodhead Publishing series in food science, technology and nutrition, number 258).
- Schuchmann, H. P. (2005): Lebensmittelverfahrenstechnik. Rohstoffe, Prozesse, Produkte. Weinheim: Wiley-VCH.
- Weißbach, Wolfgang (2012): Werkstoffkunde. Strukturen, Eigenschaften, Prüfung ; mit 248 Tabellen. 18., überarb. Aufl. Wiesbaden: Vieweg + Teubner (Studium).

Journals
- Innovative Food Science & Emerging Technologies
- Trends in Food Science & Technology
- LWT - Food Science and Technology
- Food Research International
Food Quality and Preference
Journal of Sensory Science

Niveau der Lehrveranstaltung laut Lehrplan

Bachelor

Studienjahr

Fall 2025

Semester in dem die Lehrveranstaltung angeboten wird

Unterrichtssprache

English

Lernergebnisse der Lehrveranstaltung

Derzeit nur in Englisch verfügbar
Students acquire theoretical foundations of human dietary behavior and
nutritional values of a variety of vegetable and animal foods. They are
familiarized with the production and processing of selected vegetable as well
as animal food. They thus receive insight into relevant methods and
techniques and how they relate to the particular characteristics (e.g.
components) of respective raw materials. Participants in the course also
learn how to interpret current issues relating to the supply chain and the
competition of substances as well as their innovation capacity. They acquire
a basic understanding of sensors and the organoleptic evaluation of food.
In addition, students gain an overview of the problems of microbial
contamination of food. They are aware of the basic principles of hygiene
and hygienic design as well as hygiene management. The module
culminates in the practical application of theoretically acquired foundations
in the laboratory.

Lehrinhalte

Derzeit nur in Englisch verfügbar
• Theory of sensory perception
• Types of sensory evaluation
• Selection of methods, implementation and interpretation
• Basic taste, smell and flavor perception
• Comparison test
• Introduction to the use of crops
• Biochemical features of vegetable raw materials (fruits, grains)
• Methods for the production of selected vegetable food products
(harvesting, storage, processing, preservation, milling and baking)
• Modern methods and applications of vegetable food technology
• Introduction to the use of livestock
• Biochemical features of animal raw materials and their production
• Methods for the production of selected animal food products including
milk products as well as cured meats and sausages
• Modern methods and applications of animal food technology
• Potential for innovation in the processing of vegetable and animal
food 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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