Teaching

Course description:
In this core module, students gain in-depth knowledge of the production of the most important food product groups and the chemical reactions that take place. Furthermore, analytical methods for testing the quality and authenticity of these product groups are taught.

Animal foodstuffs: milk and dairy products; eggs and egg products; meat and meat products; fish and fish products
Vegetable foods: Vegetable fats and oils; fruit and fruit products; vegetables and vegetable products; legumes; cereals and cereal products; sugar, cocoa and chocolate; coffee and tea;
Alcoholic beverages: beer, wine and spirits
Flavors and spices
Introduction to analytical methods of food testing

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching persons:
Prof. Dr. Andreas Schieber, Ingrid Weilack

Further information:
Compulsory module, 3rd semester

Course description:
The basics of statistical test planning (software-supported) for product development and optimization are taught and used in the context of project work for product development or optimization.

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching person:
Ingrid Weilack

Further information:
Compulsory elective module, 4th/6th semester

Course description:
After successfully completing the module, students have theoretical knowledge of sensory physiology and the use of the human senses as a measuring instrument in the sensory analysis of food. Students gain an impression of the use of sensory technology in the context of product development and optimization and become familiar with the corresponding sensory test methods (analytical and hedonic test methods, rapid sensory tests). In addition, students gain knowledge about sensory components (odorants and flavorings).

As part of the exercise, students apply their theoretical knowledge and acquire skills in setting up and training a sensory panel as well as planning, conducting, evaluating and interpreting sensory tests. The practical part leads to learning effects in the selection of sensory methods for various questions. Students execute basic sensory analyses under instruction and critically examine the possible applications and the basic principles of statistical evaluation.

• Sensory physiology (visual, olfactory, gustatory, haptic and auditory sensations)
• Use of the human senses as a measuring instrument in sensory analysis of food
• Use of sensory technology in the context of product development and optimization
• Dysfunctions of the sensory organs and its effects on sensory perception
• Influence of psychological factors on sensory perception and the sensory evaluation of products
• Occurrence and formation of sensory active components
• Structuring and training of sensory panels
• Sensory analysis methods: analytical and hedonic test methods, rapid sensory tests
• Planning and executing basic sensory analyses and statistical evaluation under instruction
• (Case studies) and presentation of the results

Module coordinator:
Dr. Nadine Schulze-Kaysers

Teaching persons:
Dr. Nadine Schulze-Kaysers, Lea Mehren

Further information:
Compulsory elective module, 4th/6th semester

Course description:
Presentation of the fields of the degree program with explanation of the relevance of the subject for Nutrition and Food Science (Nutrition Physiology, Human Nutrition, Nutrition Epidemiology, Molecular Food Technology, Food Microbiology, Food Chemistry, Food Science, Market research of the agricultural and food industry and world food economy.)

Teaching persons:
Professors of the LWF and Prof. Dr. Andreas Schieber

Further information:
Compulsory module, 1st semester

Course description:
The module comprises a practical internship of several weeks (at least 160 hours) in a professional field of the degree program as well as the presentation of the internship to other students from the degree program.

Further information:
Compulsory elective module, 3th - 6th semester

Course description:
Students are taught in-depth knowledge of special food processing methods. In addition to established processes, novel processes, including their physical principles and food-related applications, will also be covered. Aspects of sustainability in food production are also addressed.
Contents of the lecture: Supercritical solvent extraction, accelerated solvent extraction, high-pressure treatment, pressure change technology; pulsed electric fields, ohmic heating; cold plasma; irradiation of food; ultrasonic treatment of food; encapsulation and nanotechnology in the food sector; utilization of side streams from food production.
As part of the seminar, students work independently on a course-related topic and present this in a presentation.

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching person:
Prof. Dr. Andreas Schieber

Further information:
Compulsory module, 1st semester

Course description:
Students are taught in-depth knowledge of the biotechnological production of food and food ingredients and additives. In particular, they learn about the importance of microorganisms and fermentative processes in food production.
As part of the seminar, students work independently on a course-related topic and present this in a presentation.

The following topics are covered in the lecture:
Historical aspects of biotechnology; enzymes; bioreactors; downstream processing; microorganisms relevant to food technology, starter cultures; fermented milk and meat products; baker's yeast and sourdough; high fructose corn syrup; fermented soy products; vinegar production; production of food ingredients and additives such as amino acids, organic acids, vitamins and flavorings.

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching person:
Prof. Dr. Andreas Schieber

Further information:
Compulsory module, 2nd semester

Course description:
As part of the research internship, small projects are carried out based on ongoing research in the subject area. Specific food analysis and/or food technology skills are taught and deepened.

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching person:
Ingrid Weilack

Further information:
Compulsory elective module, 3th semester

Course description:
Students are taught in-depth knowledge of the production and properties of selected beverages.
Contents of the lecture: water as the basis for the production of beverages; soft drinks (spritzers, lemonades, fizzy drinks); important ingredients and their functions; vitaminized products; fruit juices and nectars; smoothies; beer and mixed beer drinks; wine; sparkling wine; spirits; mixed milk drinks; current developments in beverage research; food law aspects; selected methods of quality and authenticity control of beverages; packaging of beverages.
The seminar will include tastings of beverages, which will allow students to familiarize themselves with the specific characteristics of the products. The excursion to relevant companies is intended to give students an insight into the industrial production of beverages.

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching persons:
Prof. Dr. Andreas Schieber, Ingrid Weilack

Further information:
Compulsory elective module, 2nd semester

Course description:

• Setting up and training a sensory panel in theory and practice
• Repetition and consolidation of sensory analysis methods (analytical and hedonic test methods, rapid sensory tests)
• Statistical evaluation (e.g. analysis of variance, penalty analysis)
• Planning and implementation of projects in the context of product description, development or optimization as test manager (considering sensory issues, selecting suitable test methods, creating test designs, etc.)
• Creating test questionnaires, partly using FIZZ software
• Participation in sensory tests as a tester
• Presentation of the results as part of a lecture and project work

Module coordinator:
Dr. Nadine Schulze-Kaysers

Teaching persons:
Dr. Nadine Schulze-Kaysers, Lea Mehren

Further information:
Compulsory elective module, 1st/3th semester

Course description:
In the module, groups will produce food, investigate the influences of different recipes or processes and present them in the associated seminar.
The subject fields include: Fermented foods (sauerkraut, beer), cheese making, baking technology, and other topics. The choice of topic is made in consultation with the students and adapted to the technical possibilities of the department.

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching persons:
Dr. Nadine Schulze-Kaysers, Ingrid Weilack

Further information:
Compulsory elective module, 2nd semester

Course description:
The internship comprises at least four weeks of subject-related work outside the university. It can be carried out in a non-university research institution, a company or a public authority. The internship is completed with an internship report.

Module coordinator:
Prof. Dr. André Lipski

Further information:
Compulsory elective module, 1st - 3th semester

Course description:
Students are taught in-depth knowledge of special food processing methods. In addition to established processes, novel processes, including their physical principles and food-related applications, will also be covered. Aspects of sustainability in food production are also addressed.
Contents of the lecture: Supercritical solvent extraction, accelerated solvent extraction, high-pressure treatment, pressure change technology; pulsed electric fields, ohmic heating; cold plasma; irradiation of food; ultrasonic treatment of food; encapsulation and nanotechnology in the food sector; utilization of side streams from food production.
As part of the seminar, students work independently on a course-related topic and present this in a presentation.

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching person:
Prof. Dr. Andreas Schieber

Further information:
Compulsory elective module, 1st semester

Course description:
Students are taught in-depth knowledge of the biotechnological production of food and food ingredients and additives. In particular, they learn about the importance of microorganisms and fermentative processes in food production.
As part of the seminar, students work independently on a course-related topic and present this in a presentation.

The following topics are covered in the lecture:
Historical aspects of biotechnology; enzymes; bioreactors; downstream processing; microorganisms relevant to food technology, starter cultures; fermented milk and meat products; baker's yeast and sourdough; high fructose corn syrup; fermented soy products; vinegar production; production of food ingredients and additives such as amino acids, organic acids, vitamins and flavorings.

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching person:
Prof. Dr. Andreas Schieber

Further information:
Compulsory elective module, 2nd semester

Course description:
Students are taught in-depth knowledge of the production and properties of selected beverages.
Contents of the lecture: water as the basis for the production of beverages; soft drinks (spritzers, lemonades, fizzy drinks); important ingredients and their functions; vitaminized products; fruit juices and nectars; smoothies; beer and mixed beer drinks; wine; sparkling wine; spirits; mixed milk drinks; current developments in beverage research; food law aspects; selected methods of quality and authenticity control of beverages; packaging of beverages.
The seminar will include tastings of beverages, which will allow students to familiarize themselves with the specific characteristics of the products. The excursion to relevant companies is intended to give students an insight into the industrial production of beverages.

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching persons:
Prof. Dr. Andreas Schieber, Ingrid Weilack

Further information:
Compulsory elective module, 2nd semester

Course description:

• Setting up and training a sensory panel in theory and practice
• Repetition and consolidation of sensory analysis methods (analytical and hedonic test methods, rapid sensory tests)
• Statistical evaluation (e.g. analysis of variance, penalty analysis)
• Planning and implementation of projects in the context of product description, development or optimization as test manager (considering sensory issues, selecting suitable test methods, creating test designs, etc.)
• Creating test questionnaires, partly using FIZZ software
• Participation in sensory tests as a tester
• Presentation of the results as part of a lecture and project work
   

Module coordinator:
Dr. Nadine Schulze-Kaysers

Teaching persons:
Dr. Nadine Schulze-Kaysers, Lea Mehren

Further information:
Compulsory elective module, 1st/3th semester

Course description:
In the module, groups will produce food, investigate the influences of different recipes or processes and present them in the associated seminar.
The subject fields include: Fermented foods (sauerkraut, beer), cheese making, baking technology, and other topics. The choice of topic is made in consultation with the students and adapted to the technical possibilities of the department.

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching persons:
Dr. Nadine Schulze-Kaysers, Ingrid Weilack

Further information:
Compulsory elective module, 2nd semester

Course description:
The course provides an opportunity to participate in current research work on microbiological aspects of Food Technology. Students acquire knowledge of theoretical aspects (literature research, protocol management, presentation techniques) and applied skills (laboratory experiments using advanced techniques).

Based on a current research question, students will develop a hypothesis and then attempt to prove this hypothesis through their own experiments. They will have access to all the techniques established in this field. At the end there will be a detailed report. Furthermore, the results will be presented in a presentation in the group seminar.

Module coordinator:
Prof. Dr. Andreas Schieber

Further information:
Compulsory elective module, 2nd or 3th semester

Course description:
The course provides the opportunity to participate in current research work on microbiological aspects of food technology. Students acquire knowledge of theoretical aspects (literature research, protocol management, presentation techniques) and applied skills (detailed laboratory experiments using advanced techniques). In comparison to the alternative laboratory exercise of the same name, "Microbiological Aspects of Food Technology A", this module provides an advanced experimental analysis of the topic. Accordingly, the learning objectives are extended so that students acquire the competence to master complicated laboratory techniques so confidently that detailed, reliable results are achieved.

Based on a current research question, the students will develop a hypothesis and then try to prove this hypothesis through their own detailed experiments. They will have access to all the techniques established in this field. At the end, a detailed report will be written and the results will be presented in a presentation in the group seminar.

Module coordinator:
Prof. Dr. Andreas Schieber

Further information:
Compulsory elective module, 2nd or 3th semester

Course description:
Students are taught in-depth knowledge of the biotechnological production of food and food ingredients and additives. In particular, they learn about the importance of microorganisms and fermentative processes in food production.
The following topics are covered in the lecture:
Historical aspects of biotechnology; enzymes; bioreactors; downstream processing; microorganisms relevant to food technology, starter cultures.

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching person:
Prof. Dr. Andreas Schieber

Further information:
Compulsory module, 2nd semester

Course description:
Students are taught in-depth knowledge of special food processing methods. In addition to established processes, novel processes, including their physical principles and food-related applications, will also be covered. Aspects of sustainability in food production are also addressed.
Contents of the lecture: Supercritical solvent extraction, accelerated solvent extraction, high-pressure treatment, pressure change technology; pulsed electric fields, ohmic heating; cold plasma; irradiation of food; ultrasonic treatment of food; encapsulation and nanotechnology in the food sector; utilization of side streams from food production.
As part of the seminar, students work independently on a course-related topic and present this in a presentation.

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching person:
Prof. Dr. Andreas Schieber

Further information:
Compulsory elective module, 1st/3th semester

Course description:
Students are taught in-depth knowledge of the biotechnological production of food and food ingredients and additives. In particular, they learn about the importance of microorganisms and fermentative processes in food production.
As part of the seminar, students work independently on a course-related topic and present this in a presentation.

The following topics are covered in the lecture:
Historical aspects of biotechnology; enzymes; bioreactors; downstream processing; microorganisms relevant to food technology, starter cultures; fermented milk and meat products; baker's yeast and sourdough; high fructose corn syrup; fermented soy products; vinegar production; production of food ingredients and additives such as amino acids, organic acids, vitamins and flavorings.

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching person:
Prof. Dr. Andreas Schieber

Further information:
Compulsory elective module, 2nd/4th semester

Course description:
Students are taught in-depth knowledge of the production and properties of selected beverages.
Contents of the lecture: water as the basis for the production of beverages; soft drinks (spritzers, lemonades, fizzy drinks); important ingredients and their functions; vitaminized products; fruit juices and nectars; smoothies; beer and mixed beer drinks; wine; sparkling wine; spirits; mixed milk drinks; current developments in beverage research; food law aspects; selected methods of quality and authenticity control of beverages; packaging of beverages.
The seminar will include tastings of beverages, which will allow students to familiarize themselves with the specific characteristics of the products. The excursion to relevant companies is intended to give students an insight into the industrial production of beverages.

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching persons:
Prof. Dr. Andreas Schieber, Ingrid Weilack

Further information:
Compulsory elective module, 2nd/4th semester

Course description:
In the module, groups will produce food, investigate the influences of different recipes or processes and present them in the associated seminar.
The subject fields include: Fermented foods (sauerkraut, beer), cheese making, baking technology, and other topics. The choice of topic is made in consultation with the students and adapted to the technical possibilities of the department.

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching persons:
Dr. Nadine Schulze-Kaysers, Ingrid Weilack

Further information:
Compulsory elective module, 2nd/4th semester

Course description:
In this core module, students gain in-depth knowledge of the production of the most important food product groups and the chemical reactions that take place. Furthermore, analytical methods for testing the quality and authenticity of these product groups are taught.

Animal foodstuffs: milk and dairy products; eggs and egg products; meat and meat products; fish and fish products
Vegetable foods: Vegetable fats and oils; fruit and fruit products; vegetables and vegetable products; legumes; cereals and cereal products; sugar, cocoa and chocolate; coffee and tea;
Alcoholic beverages: beer, wine and spirits
Flavors and spices
Introduction to analytical methods of food testing

Module coordinator:
Prof. Dr. Andreas Schieber

Teaching persons:
Prof. Dr. Andreas Schieber, Ingrid Weilack

Further information:
Compulsory elective module, 7th semester

Course description:
Lecture: Methods of sensory analysis.
Project work: Orientation towards current research projects

Module coordinator:
Dr. Nadine Schulze-Kaysers

Teaching persons:
Dr. Nadine Schulze-Kaysers, Lea Mehren

Further information:
Compulsory elective module, 7th semester