Merchandise knowledge

Department
  • Bachelor's program Biotechnology & Food Engineering
Course unit code
  • BLT_BA_5_10
Number of ECTS credits allocated
  • 2.0
Name of lecturer(s)
  • Dr. rer. nat. Losso Klemens, Knöpfle Nataly, BSc MSc
Mode of delivery
  • face-to-face
Recommended optional program components
  • none
Recommended or required reading
  • - Rehner, G. und Daniel, H: Biochemie der Ernährung, Spektrum Verlag, 2010.
    - Nabors, MW.: Botanik, Pearson Studium, 2007.
    - Rimbach, G.; Möhring, J.; Erbersdobler, HF.: Lebensmittel-Warenkunde für Einsteiger, Springer Verlag, 2010.
    - Kempken, F. und Kempken, R.: Gentechnik bei Pflanzen, 2006.
    - Fuchs, G.: Allgemeine Mikrobiologie, Thieme, 2007.
    - Klischies, R. et al.: Hygiene und medizinische Mikrobiologie Schattauer-Verlag, 2008.
    - Holtmann, H. und Bobkowski, M.: Medizinische Mikrobiologie, Virologie und Hygiene, Elsevier, 2008.
    - Gross, U.: Kurzlehrbuch Medizinische Mikrobiologie und Infektiologie, Thieme, 2009.


    - Berk, Zeki (2009): Food process engineering and technology. 1st ed. Amsterdam, Boston, London: Academic (Food science and technology international series).
    - Hauser, G. (2008): Hygienische produktionstechnologie. Weinheim: Wiley-VCH.
    - Hauser, Gerhard (2008): Hygienegerechte Apparate und Anlagen. Für die Lebensmittel-, Pharma- und Kosmetikindustrie. 1. Aufl. Weinheim, Bergstr: Wiley-VCH (Hygienische Produktion, t. 2).
    - Holah, John; Lelieveld, Huub (2011): Hygienic Design of Food Factories. Cambridge: Woodhead Pub. (Woodhead Publishing series in food science, technology and nutrition).
    - Lelieveld, H. L. M.; Holah, J. T.; Napper, D.: Hygiene in food processing. Principles and practice. 2nd edition (Woodhead Publishing series in food science, technology and nutrition, number 258).
    - Schuchmann, H. P. (2005): Lebensmittelverfahrenstechnik. Rohstoffe, Prozesse, Produkte. Weinheim: Wiley-VCH.
    - Weißbach, Wolfgang (2012): Werkstoffkunde. Strukturen, Eigenschaften, Prüfung ; mit 248 Tabellen. 18., überarb. Aufl. Wiesbaden: Vieweg + Teubner (Studium).

    Journals
    - Innovative Food Science & Emerging Technologies
    - Trends in Food Science & Technology
    - LWT - Food Science and Technology
    - Food Research International
    Food Quality and Preference
    Journal of Sensory Science
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
  • Students acquire theoretical foundations of human dietary behavior and
    nutritional values of a variety of vegetable and animal foods. They are
    familiarized with the production and processing of selected vegetable as well
    as animal food. They thus receive insight into relevant methods and
    techniques and how they relate to the particular characteristics (e.g.
    components) of respective raw materials. Participants in the course also
    learn how to interpret current issues relating to the supply chain and the
    competition of substances as well as their innovation capacity. They acquire
    a basic understanding of sensors and the organoleptic evaluation of food.
    In addition, students gain an overview of the problems of microbial
    contamination of food. They are aware of the basic principles of hygiene
    and hygienic design as well as hygiene management. The module
    culminates in the practical application of theoretically acquired foundations
    in the laboratory.
Course contents
  • • Theory of sensory perception
    • Types of sensory evaluation
    • Selection of methods, implementation and interpretation
    • Basic taste, smell and flavor perception
    • Comparison test
    • Introduction to the use of crops
    • Biochemical features of vegetable raw materials (fruits, grains)
    • Methods for the production of selected vegetable food products
    (harvesting, storage, processing, preservation, milling and baking)
    • Modern methods and applications of vegetable food technology
    • Introduction to the use of livestock
    • Biochemical features of animal raw materials and their production
    • Methods for the production of selected animal food products including
    milk products as well as cured meats and sausages
    • Modern methods and applications of animal food technology
    • Potential for innovation in the processing of vegetable and animal
    food 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

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