DE
Modul
Specialization in Food Process Engineering [M-CIWVT-101119]
Credits
9Recurrence
Jedes SemesterDuration
2 SemesterLanguage
GermanLevel
4Version
3Responsible
Organisation
- KIT-Fakultät für Chemieingenieurwesen und Verfahrenstechnik
Bricks
| Identifier | Name | LP |
|---|---|---|
| T-CIWVT-111433 | Drying of Dispersions | 1.5 |
| T-CIWVT-111535 | Food Science and Functionality | 3 |
| T-CHEMBIO-108091 | Introduction to Food Law | 1.5 |
| T-CIWVT-108871 | Microbiology for Engineers | 3 |
| T-CHEMBIO-109442 | Food Chemistry Basics | 3 |
| T-CIWVT-111435 | Extrusion Technology | 1.5 |
| T-CIWVT-112174 | Extrusion Technology in Food Processing | 4 |
| T-CIWVT-111534 | Introduction to Sensory Analysis with Practice | 1.5 |
| T-CIWVT-111434 | Additives and Active Substances | 1.5 |
| T-CIWVT-101875 | Specialization in Food Process Engineering | 9 |
Competence Goal
The students
- can explain and apply engineering fundamentals of process engineering
- Know and understand various specific aspects of food processing and can apply their basic knowledge to the specifics of food processing/ to the professional practice of food processing.
Content
See courses.