Project Food Tech & Systems

Department

Bachelor's program Biotechnology & Food Engineering

Course unit code

BLT_BA_5_18

Number of ECTS credits allocated

4.0

Name of lecturer(s)

FH-Prof. Dr. Bach Katrin, Dipl.-Ing. (FH) Ladstätter Elisabeth

Recommended optional program components

none

Level of course unit

Bachelor

Year of study

Fall 2025

Semester when the course unit is delivered

5

Language of instruction

English

Course contents

Theoretical essentials, latest scientific insights, practical lab work and innovative virtual lab-simulations will be combined based on specific examples. The knowledge obtained from previous lectures will be integrated and applied. The combination of theory and practical lab work enables the students to directly implement developed strategies, to interpret the obtained result and to evaluate their resulting consequences. The main focus of the food engineering part is non-alcoholic beverages.

Through your active participation in this course, you will reach the following learning objectives and goals:

- Knowledge about non-alcoholic beverages, their production processes and specification
o Product categories: milk, tea, coffee, cacao, fruit juices, water, soft-drinks
- Interdisciplinary point of view: production processes, ingredients, food law, food chemistry, microbiology
- Theoretical and virtual lab experience in the field of homogenization, sterilization and pasteurization
- First experiences in the field of product development
- Performing and developing a small scale production process in the lab
- React to challenges
- Basic knowledge about sensory testing

Planned learning activities and teaching methods

The course comprises an interactive mix of lectures, discussions and individual and group work.

Work placement(s)

none