Elective Subject: "Innovations in the Food Industry": Trends in Food Technology & Nutrition

Department

Master's program Food Technology & Nutrition

Course unit code

24_LTE_MAS_2_5

Number of ECTS credits allocated

5.0

Name of lecturer(s)

FH-Prof. Dr. Bach Katrin

Mode of delivery

face-to-face

Recommended optional program components

none

Recommended or required reading

GfK; GDI, Food Report, DLG e.V.
FAO, IFAD, UNICEF, WFP and WHO. 2017. The State of Food Security and Nutrition in the World 2017. Building resilience for peace and food security. Rome, FAO;
NCBI, PubMed, Science Direct, SciFinder, esp@cenet
Tidd, J., Bessan, J. (2013) Managing Innovation: Integrating Techno-logical, Market and Organisational Change. 5th ed., Hoboken: John Wiley & Sons.
-Trott, P. (2011) Innovation Management and New Product Develop-ment. 5th Edition. FT Prentice Hall.
Literature mentioned in Moduls 1-9 and 17-19.

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

Business innovations are a major trend, especially in the marketing of food. Graduates of the course know approaches, methods and techniques required for the effective management of innovations in modern companies, can apply them, and are also able to develop and manage innovations.

Course contents

Minimal Processing
Novel food: novel foods, ingredients and technologies
Nanotechnology, genetic engineering
Food design and 3D printing
Diets and effects on production: halal food, sports nutrition and nutritional trends in geriatrics
Innovative food ingredients (functional ingredients, additives, spices etc.)

Planned learning activities and teaching methods

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

Work placement(s)

none