Applied Industrial Projects 2

Department
  • Master's program Food Technology & Nutrition
Course unit code
  • 24_LTE_MAS_2_8
Number of ECTS credits allocated
  • 5.0
Name of lecturer(s)
  • Hochrainer Stefan, BSc MSc, Mohaupt Mareen, BSc, FH-Prof. Dr. Bach Katrin, Knöpfle Nataly, BSc MSc, Assoz. FH-Prof. Jahn Alexander, PhD, Spreer Cara Caterina, BSc, Odolphi Nina, BSc MSc
Mode of delivery
  • face-to-face
Recommended optional program components
  • none
Recommended or required reading
  • Leitsätze für vegane und vegetarische Lebensmittel mit Ähnlichkeit zu Lebensmitteln tierischen Ursprungs des Deutschen Lebensmittelbuches.
    Phillips, G. O., & Williams, P. A. (2020). Handbook of Hydrocolloids. Third Edition. Woodhead Publishing Series in Food Science, Technology and Nutrition.
    Phillips, G. O., & Williams, P. A. (2011). Handbook of food proteins. Woodhead Publishing Series in Food Science, Technology and Nutrition.
    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
  • Spring 2025
Semester when the course unit is delivered
  • 2
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.
    n particular, the transfer of theoretical knowledge into operational practice is promoted through the involvement of relevant 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 industry partners. As a result, graduates also receive immediate feedback on the extent to which their solutions are suitable for practical application.
    Students gain knowledge of meat alternatives that consist of non-animal ingredients (proteins, hydrocolloids, additives and auxiliary substances) and yet have similar organoleptic properties (appearance, mouthfeel and smell) to conventional meat and meat products. The aim of this course is to impart knowledge about the technical-functional properties of plant proteins and hydrocolloids by applying various analytical methods. In addition, the influence of process parameters, raw materials and recipe design on the properties of an end product is investigated by means of sensory and physico-chemical analysis.
Course contents
  • - Production technology for vegan and vegetarian foods with similarities to foods of animal origin.
    - Determination of the water and oil binding capacity of plant-based raw materials.
    - Determination of creaming (emulsion stability)
    - Determination of protein gelation
    - Rheological analyses in time-sweep mode
    - Determination of dry matter
    - Uniaxial compression test
    - Color measurement in the LAB system
    - Determination of syneresis
    - Freeze-thaw stability
    - Determination of water activity
    - Sensory analysis according to the DLG method (German Agricultural Society)
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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