Beverage technology

Department

Bachelor's program Biotechnology & Food Engineering

Course unit code

BLT_BA_5_5

Number of ECTS credits allocated

3.0

Name of lecturer(s)

DI Teufel Erich, FH-Prof. Dr. Bach Katrin, Dipl. Ing. Univ. Dipl. Wirtsch.-Ing. Univ. Hammerer Dietmar

Mode of delivery

face-to-face

Recommended optional program components

none

Recommended or required reading

Bücher:
Storhas, W.: Bioverfahrensentwicklung, Wiley-VCH, 2006.
Heiss, R.: Lebensmitteltechnologie: Biotechnologische, chemische, mechanische und thermische Verfahren der Lebensmittelverarbeitung, Springer Verlag, 2005.
Lee, B.H.: Fundamentals of Food Biotechnology, Wiley, 2014
Fachzeitschriften:
BIOspektrum
Current Opinion in Biotechnology

Level of course unit

Bachelor

Year of study

Fall 2025

Semester when the course unit is delivered

5

Language of instruction

English

Learning outcomes of the course unit

Building on their basic knowledge of biological process engineering,
students develop the ability to apply theoretical foundations to
a variety of practical biotechnological processes. They acquire a detailed understanding
of how to construct biological processes as overall processes for technical use.
They receive the opportunity to improve their practical skills and competences
allowing them to identify, interpret and adapt typical parameters of
biotechnological reactions. Students additionally receive insight into the use of
fermentation as a method of food and beverage production with a particular
focus on alcoholic and non-alcoholic beverages.

Course contents

The course particularly focuses on the production of alcoholic and non-alcoholic
beverages. Participants are familiarized with the requirements for the production
of alcohol as well as the characteristics of specific products including champagne,
whiskey etc. They also learn about drinking and mineral water production as well
as other non-alcoholic beverages. They acquire the foundations of hot beverages
such as tea, coffee and hot chocolate. Moreover, the course provides ample
opportunity for the discussion of innovation in the beverages industry as well as
the properties and potential of new products.

Planned learning activities and teaching methods

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

Work placement(s)

none