Applied Industrial Projects 3

Department
  • Master's program Food Technology & Nutrition
Course unit code
  • 24_LTE_MAS_3_7
Number of ECTS credits allocated
  • 5.0
Name of lecturer(s)
Mode of delivery
  • face-to-face
Recommended optional program components
  • none
Recommended or required reading
  • Codex Standard für fermentierte Milcherzeugnisse (CXS 243-2003)
    ISO. (1999b). Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 1: General rules for the preparation of the initial suspension and decimal dilutions (DIN EN ISO 6887-1:1999). International Organization for Standardization, Geneva.
    Weber, H. (2010). Mikrobiologie der Lebensmittel Grundlagen (9. Auflage). Behr's Verlag.
    Riemelt, I. (2006). Milchwirtschaftliche Mikrobiologie (3. Auflage). Behr's Verlag.
    Weber, H. (2006). Mikrobiologie der Lebensmittel Milch und Milchprodukte (2. Auflage). Behr's Verlag.
    Leistner, L. (2000). Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology, 55(1-3), 181-186.
    Hutkins R. W. (2006). Microbiology and Technology of Fermented Foods. Wiley-Blackwell.
    Bylund, G. (2015). Dairy processing handbook. Tetra Pak Processing Systems AB.
    Miller D.M., Dudley E. G., Roberts R. F. (2012). Development of a quantitative PCR method for monitoring strain dynamics during yogurt manufacture. Journal of Dairy Science, 95, 4868-4872.
    International peer-reviewed journals: LWT - Food Science and Technology, Trend in Food Science & Technology, Journal of Food Protection, Food Control, Food Chemistry
Assessment methods and criteria
  • Course immanent examination
Level of course unit
  • Master
Year of study
  • Fall 2025
Semester when the course unit is delivered
  • 3
Language of instruction
  • English
Learning outcomes of the course unit
  • Using practical case studies, students acquire an in-depth understanding of the sub-processes of the material conversion industry, including plant and equipment design. Based on specific tasks, students will be able to select suitable processes and plan and design them on a production scale. Students are able to carry out essential parts of technical and business process planning independently.
    In particular, the transfer of theoretical knowledge into operational practice is promoted through the involvement of appropriate company representatives. The selection of the case studies to be worked on and the implementation of the projects are therefore carried out in close cooperation with industrial partners. As a result, graduates also receive immediate feedback on the extent to which their solution approaches are suitable for practical application.
    Students acquire an in-depth understanding of the industrial production of yoghurt and the causes of common product defects such as sour taste, runny or grainy texture, weak body or syneresis. The application of various specific analytical methods to characterize the physico-chemical and microbiological properties of yoghurt is practiced. Possible measures to avoid product defects are also discussed.
Course contents
  • - Codex Standard for fermented milk products (CXS 243-2003)
    - Microbiology of food and animal feeding stuffs - General requirements and guidelines for microbiological testing according to ISO 7218
    - Preparation of test samples and preparation of initial dilutions and decimal dilutions for microbiological testing according to ISO 6887-1
    - Determination of titratable acidity
    - Determination of syneresis
    - Determination of particle size and size distribution
    - Determination of the flow curve
    - Sensory analysis according to the DLG method (German Agricultural Society)
    - Real-time PCR - SybrGreen
Planned learning activities and teaching methods
  • The course comprises an interactive mix of lectures, discussions and individual and group work.
Work placement(s)
  • none

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