Food: Product and Process Design

Business management | Lecture (VO) | Coursecode: M240853110

Business and personnel management

2.00

ECTS

2.00

SWS

• Business management • Definitions of terms including strategy, crisis • Organizational forms • Structural and operational organization • Presentation of processes, process and project management • Significance of current discussions from I4.0 to I5.0 •Personnel management • Leadership, models and their implementation, derived from the organizational forms • Rights, duties and roles in business management • Employee life cycle • Remuneration and bonuses, HR key figures • Personnel development and corporate culture • Occupational safety and health

Business management | Lecture (VO) | Coursecode: M240853109

Product controlling

3.00

ECTS

2.00

SWS

· Basic business management understanding (budgeting, cost types, etc.) · Differentiation between product and production controlling · Embedding product controlling in production management · Evaluation of key figures in product management · Identification of possible funding opportunities for innovative products

Food science and technology | Lecture/Practical (IL) | Coursecode: M240853101

Food science and technology

5.00

ECTS

2.50

SWS

• Review of the essential basics in food chemistry, process engineering and microbiology • Imparting interdisciplinary understanding through concrete product and process-relevant questions

Internship support | Seminar (SE) | Coursecode: M240853111

Support for company projects

5.00

ECTS

0.50

SWS

• Coordination with the company on topics and questions for the company projects • Ensuring the content-related link between company projects and teaching content • Support in the search for companies for students without a training company

Physiology | Lecture (VO) | Coursecode: M240853107

Nutritional physiology

2.00

ECTS

1.00

SWS

• Fats, proteins, carbohydrates, micronutrients and their physiological properties • Characterization of the functionalities in nutrition, with particular consideration of health-relevant aspects (e.g. obesity) and the nutrition of sensitive target groups (e.g. small children • State of research into possibilities for health care through targeted nutrition and the support of healing processes • Introduction to food toxicology

Physiology | Lecture (VO) | Coursecode: M240853108

Techno-functional ingredients

3.00

ECTS

2.00

SWS

• Definition of terms and introduction to techno-functional ingredients and their application in food production • Techno-functional properties of various food ingredients and selected food additives (e.g.: flavors in food production including extraction methods, specific areas of application, natural flavor genesis in the product/raw materials)

food chemistry and microbiology | Lab practical (LU) | Coursecode: M240853106

Laboratory exercises in food chemistry and microbiology

1.00

ECTS

1.00

SWS

• Teaching in-depth practical methods from the field of food chemistry and microbiology

food chemistry and microbiology | Lecture (VO) | Coursecode: M240853105

food chemistry and microbiology

4.00

ECTS

2.00

SWS

• Imparting in-depth knowledge of food chemistry and food microbiology and their significance in the context of the food production process • Food chemistry and microbiology topics and their scientific backgrounds are dealt with using specific application cases

food technology | Lecture (VO) | Coursecode: M240853103

Food biotechnology

2.00

ECTS

1.00

SWS

• Imparting in-depth knowledge of food biotechnology • Biotechnological processes for raw material preparation and food processing • Food biotechnology topics and their scientific backgrounds are dealt with using specific application cases.

food technology | Lab practical (LU) | Coursecode: M240853104

Laboratory exercise in food processing engineering

1.00

ECTS

1.00

SWS

• Practical application of selected food processing processes

food technology | Lecture (VO) | Coursecode: M240853102

food processing engineering

2.00

ECTS

1.00

SWS

• Imparting in-depth knowledge of food processing engineering • Influence of process parameters on product quality • Food processing engineering topics and their scientific backgrounds are dealt with using specific application cases

Company project 1 | Practical (PR) | Coursecode: M240853207

2nd semester

8.00

ECTS

0.50

SWS

• The company project comprises a minimum of 200 hours and deals with a specific and comprehensive issue from the company environment. • The topic is found in close cooperation with companies, students and university supervisors. • The skills acquired in the various courses are put into practice as part of the company project. • Literature research, project planning, project implementation in the company, coordination meetings and presentations with companies and university supervisors, in-depth study of scientific work and writing as well as presentation techniques

Company project 1 | Seminar (SE) | Coursecode: M240853208

Support for company project 1

2.00

ECTS

2.00

SWS

• The accompanying seminar provides support in selecting, planning, documenting and implementing the content that is of primary interest to the individual study goal (career planning + operational focus).

Hygienic design | Lecture/Practical (IL) | Coursecode: M240853203

Hygienic design and process technology

5.00

ECTS

3.00

SWS

•Introduction, basic concepts and forms of representation of hygienic design in the plant and process technology with particular reference to food processing •Typical plant-related sources of danger (e.g. microbiological contamination, carryover, potential entry of operating materials or abrasion of plant components, temperature behavior), their causes and strategies for avoiding or eliminating them •Selected examples of successful technologies and concepts

Instrumental analysis and applied sensory science | Lecture (VO) | Coursecode: M240853201

Instrumental analysis and applied sensory analysis

2.00

ECTS

1.00

SWS

• Analytical sensory analysis in theory and practice, • Relevance of analytical sensory analysis in product development and quality management • Practical work with a sensory panel in the company, • Selected analytical methods and test procedures and examiner training according to DIN standards and evaluation, • GC and HPLC for advanced students, • PCR basics

Instrumental analysis and applied sensory science | Lab practical (LU) | Coursecode: M240853202

Laboratory exercises Instrumental analysis and applied sensory analysis

3.00

ECTS

2.50

SWS

• essential parameters of HPLC and GC, influence of column parameters on the analytical separation problem • PCR • analytical sensory analysis

Integrated quality management | Lecture/Practical (IL) | Coursecode: M240853206

Integrated quality management

5.00

ECTS

4.00

SWS

• Introduction to management systems, norms, standards. The basics of a food safety system are developed based on the requirements of common norms and standards such as the ISO 9000 and ISO 10000 families (especially ISO 9001 requirements). • Methods of process and risk management, techniques in quality management for controlling documented information. Approaches for improvement programs • Practical tasks for implementation in companies • Additional qualification can be acquired voluntarily (not part of the course): Exam preparation for quality system representative with a focus on food safety.

Preservation and packaging | Practical (UE) | Coursecode: M240853205

Exercises innovations in preservation and packaging

2.00

ECTS

1.00

SWS

• Practical application of innovative preservation methods for food on a laboratory scale and implementation of simple packaging concepts.

Preservation and packaging | Lecture (VO) | Coursecode: M240853204

Innovations in preservation and packaging

3.00

ECTS

2.00

SWS

• Methods and effects of different processes for preserving food • New, innovative methods in comparison. • Packaging technologies and materials and their effects on the shelf life and quality of the end product.

Company project 2 | Practical (PR) | Coursecode: M240853307

Company project 2

8.00

ECTS

0.50

SWS

• The company project comprises a minimum of 200 hours and deals with a specific and comprehensive issue from the company environment. • The topic is found in close cooperation with companies, students and university supervisors • The skills acquired in the various courses are put into practice as part of the company project • Literature research, project planning, project implementation in the company, coordination meetings and presentations with companies and university supervisors, in-depth study of scientific work and writing as well as presentation techniques

Company project 2 | Seminar (SE) | Coursecode: M240853308

Support for company project 2

2.00

ECTS

2.00

SWS

The accompanying seminar provides support in selecting, planning, documenting and implementing the content that is of primary interest to the individual study goal (career planning + operational focus).

Food law | Lecture (VO) | Coursecode: M240853303

Basics of food law

3.00

ECTS

2.00

SWS

• Overview of the Austrian and European legal system and the competent authorities in all issues relevant to the food system. • Basics of Austrian and European food law and their mutual relationships (e.g. placing on the market and labeling). • Current issues of food law and consequences of international trade agreements with direct practical relevance

Food law | Lecture (VO) | Coursecode: M240853304

Legal compliance management

2.00

ECTS

2.00

SWS

• Introduction to legal compliance and typical elements for food production companies (e.g. questions of liability in the context of product safety, environmental law or employee and health protection) • Operational implementation in the context of ongoing controls, audits and company audits (preparation, implementation) as well as implementation of training measures and awareness raising • Design of cooperation with external bodies and consultants

Integrated product and process development | Lecture (VO) | Coursecode: M240853306

Innovation and management

2.00

ECTS

1.00

SWS

Processes of innovation management and R&D in food-producing companies and related research institutes.

Integrated product and process development | Lecture/Practical (IL) | Coursecode: M240853305

Product and process development

8.00

ECTS

6.00

SWS

Using specific questions of product and process development from companies, research projects or comparable initiatives, students are taught the procedure of targeted, applied research and development in product and process development.

Market analysis and consumer research | Lecture (VO) | Coursecode: M240853302

Food system trends

2.00

ECTS

2.00

SWS

• Trends and megatrends and their impact on markets in the food system • Analysis and interpretation of development trends • Preparation of a trend analysis in an innovation and product development process

Market analysis and consumer research | Lecture (VO) | Coursecode: M240853301

Market analysis and consumer research

3.00

ECTS

2.00

SWS

• Contents, methods and implementation of a market analysis • Customer requirements, purchasing and communication processes • Development trends in the food system and their impact on products and markets • Interpretations and derivations of the market analysis

Master's thesis | Master's Thesis (MA) | Coursecode: M240853404

Master's thesis

20.00

ECTS

0.50

SWS

· Finding and specifying a topic · Research planning, documentation and evaluation · Scientific research · Practical implementation · Writing a thesis

Seminar Master thesis and Master examination | Modul/Final Examination (FA) | Coursecode: M240853403

Master's examination

1.00

ECTS

0.00

SWS

Presentation and defense of the master’s thesis as part of the master’s examination, in which links between the work and central teaching content of the degree program are also tested.

Seminar Master thesis and Master examination | Seminar (SE) | Coursecode: M240853402

Master's thesis seminar

4.00

ECTS

2.00

SWS

• Finding a topic together with the company • The procedure, content, research questions and requirements for a master’s thesis and a master’s examination • Visualizing the topic (e.g. TOC graphic) and summary of the planned master’s thesis • Description and discussion of different scientific methods for preparing a master’s thesis • Presentation and defense of interim and final results • Organizational process of a master’s examination

Smart Food Factory | Lecture/Practical (IL) | Coursecode: M240853401

Smart Food Factory and digitization

5.00

ECTS

4.00

SWS

• Introduction, basic concepts of the topic complex in the context of the current state of technology and digitization and its application to food production • Basic concepts, methods and use cases of typical electronic and mechanical components, digitization and networking in production and various production units • New elements of digitization in the context of new technologies and AI-based assistance systems • Use of innovative technologies and services to set up and support production • Laboratory and technical exercises via the Smart Food Factory and excursion for practical in-depth study

Food Sciences | Lecture/Practical (IL) | Coursecode: 190853103

Special Topics in Chemistry, Physics and Microbiology

5.00

ECTS

4.00

SWS

New findings in food chemistry concerning recovery and processing of raw materials. Introduction to traceability analytics and identification of origin. Introduction to food physics for characterization, processing and sensory testing. Advanced microbiology (including practical laboratory work): fermentation for food preservation and targeted transformation of ingredients; microbes as food and feed; topics in food safety and toxicology. Extraction and chromatographic fractioning of selected ingredients and their application to generate special effects. Use of byproducts and food waste from agriculture and food processing. Company case study on a selected production process (e.g. analytics, fractionation, fermentation).

Food Technology | Lecture/Practical (IL) | Coursecode: 190853104

Food Processing and Biotechnology

5.00

ECTS

4.00

SWS

Advanced mechanical and thermal process engineering and related physical basics in food processing. Influences of process parameters on food quality. Cleaner production and closed cycle process technologies. Laboratory exercises on selected topics (e.g. separation, phenomenological rheology, drying). Practical and industrial case studies and excursions. Company case study on a selected process (description of status quo and design of alternatives).

Market and Consumer Research | Lecture/Practical (IL) | Coursecode: 190853107

Innovation Management and Food Trends

2.50

ECTS

2.00

SWS

Role of food supply in society and interrelation with other areas of life. Introduction to global food issues and analysis of raw material availability and production, problem areas (e.g. hunger, obesity, power concentration) and the global dimension of sustainable development. Company case study: Application of learning outcomes to a selected raw material (integration with internationalisation case study).

Market and Consumer Research | Lecture/Practical (IL) | Coursecode: 190853106

Market Analysis and Consumer Research

2.50

ECTS

2.00

SWS

Current development of market and consumer behaviour and reaction with respect to sustainability (e.g. beyond meat) and urbanization (e.g. convenience). Introduction to methods of market analysis and consumer research. Company case study: Analysis of export potential and internationalisation strategies.

Physiology | Lecture/Practical (IL) | Coursecode: 190853101

Functional Raw Materials and Ingredients

3.00

ECTS

2.00

SWS

Technological properties of lipids, proteins, carbohydrates and micronutrients: New findings on the selection of specific raw materials and their properties in processing. Future food sources with a focus on protein. State of the art in food additives and feed from regional sources. Laboratory exercise on extraction of plant ingredients. Company case study on a selected raw material.

Physiology | Lecture/Practical (IL) | Coursecode: 190853102

Mechanisms and Physiology of Nutrition

2.00

ECTS

2.00

SWS

Physiological properties of lipids, proteins, carbohydrates and micronutrients with special emphasis on health related issues. Introduction to food toxicology.

Product and Process Development | Lecture/Practical (IL) | Coursecode: 190853105

Integrated Product and Process Development

5.00

ECTS

4.00

SWS

Introduction to an integrated approach in product development with selected examples from milk, cereal, meat, fruit products or tea and spices. Laboratory exercise on the realisation of product ideas and plant concepts from students. Work on case studies from participating companies with a focus on agricultural processing and food start-ups. Evaluation of objectives: Parameters, economy, sensory testing, analytics. Individual company case study: preparation of the 2. semester company project.

Professional Practice 1 | Practical (PR) | Coursecode: 190853108

Individual Professional Practice 1

5.00

ECTS

1.00

SWS

Reflection Workshop: Individual learning objectives are identified according to personal career plans and company interest and conrete actions are planned, documented and reflected. Selected actions are carried out during work periods in the participating companies with a focus on value adding work amounting to a minimum of four weeks.

Company Project Product and Process Development | Practical (PR) | Coursecode: 190853208

Company Project Product and Process Development

5.00

ECTS

2.00

SWS

The company project covers a minimum of four weeks and deals with a specific and comprehensive task in the field of process development for a specific food (feed, cosmetic) product. The seminar supports the project through input in innovation management, entrepreneurship, scientific work and writing. Topics are selected together with the company. Relevant conversations and presentation take place in the company. Literature search and project planning. Peer groups for coaching and learning reflection support the entire process.

Food Analytics | Lecture/Practical (IL) | Coursecode: 190853201

Raw Material and Product Characterization

2.50

ECTS

2.00

SWS

Advanced characterization and determination of quality parameters of raw materials (e.g. distribution of ingredients) with a focus on sustainability criteria (e.g. footprinting) and tracing of origin. Introduction to methds of characterization using case studies of selected processed food items and current issues of marketing strategies (e.g. “free from”, controlled origin, “organic”). Practical experiments in laboratory. Company case study on a selected product.

Food Analytics | Lecture/Practical (IL) | Coursecode: 190853202

Special Topics in Sensory Testing and Analytics

2.50

ECTS

2.00

SWS

Analytical methods used in managing production processes: traceability, ingredients of waste and byproducts in agriculture, cross-contamination in processing (e.g. allergens). Selection and application of suitable analytical tools (e.g. HPLC, GC/MS, LC). Rapid testing along the food chain and use of modern ICT. Advanced sensory analytical in combination with chemical analysis to detect raw material and process flaws. Practical exercises with laboratory equipment.

Hygienic Design | Lecture/Practical (IL) | Coursecode: 190853203

Hygienic Design and Process Technologies

2.50

ECTS

2.00

SWS

Introduction to hygienic design in plant and process engineering in food production. Characterization of typical technological problems and hazards (e.g. micobial and chemical contamination, temperature distribution), their causes and possible countermeasures. Examples of successful technologies and concepts (e.g. cleaning, surface materials). Introduction to engineering drawing by hand and with CAD (Solid Works) and to software solutions in plant design. Company case study on a selected technology (application of CAD).

Hygienic Design | Lecture/Practical (IL) | Coursecode: 190853204

Hygienic Process Management and Control

2.50

ECTS

2.00

SWS

Repetition of important issues of hygiene management influencing process management and control. Introduction to measurement and control engineering and sensor technology. Hygienic process design and control: practical design project for a specific food production process. Excursions to selected industrial operations and practical experiment in the food technical center.

Integrated Quality Management | Lecture/Practical (IL) | Coursecode: 190853207

Integrated Quality Management

5.00

ECTS

4.00

SWS

Hygiene management: Work with systems, norms, standards for food safety (IFS, BRC, ISO 22000). Integrated management: Requirements, methods, tools. Methods of process and risk management, quality management techniques to direct information, implement improvement programs. Legal case study in the company rooted on case studies during the course. Voluntary industrial certificate “Quality Expert Food Safety” with extra preparatory course.

Preservation and Packaging | Lecture/Practical (IL) | Coursecode: 190853206

Innovative Packaging Technologies

2.50

ECTS

2.00

SWS

Repetition of important issues and technologies in food packaging: Goals, product requirements, technology selection and automation, hygienic parameters. Innovative materials and technologies, aspects of sustainability (e.g. intelligent packaging). Requirements from marketing and public awareness issues. Excursion to indutrial examples. Design project in the technical center using new materials and automation. Company case study on a selected process (technology or material change).

Preservation and Packaging | Lecture/Practical (IL) | Coursecode: 190853205

Innovative Preservation Technologies

2.50

ECTS

2.00

SWS

Repetition of important issues and technologies in food preservation. Introduction to alternative thermal and non-thermal methods of preservation and potential fields of application. Influences of preservation methods on the quality of food products and consquences for process management and raw material choice. Excursion to indutrial examples. Design project in the technical center including necessary measurements. Company case study on a selected process (technology change).

Professional Practice 2 | Practical (PR) | Coursecode: 190853209

Individual Professional Practice 2

5.00

ECTS

1.00

SWS

Reflection Workshop: Individual learning objectives are identified according to personal career plans and company interest and conrete actions are planned, documented and reflected. Selected actions are carried out during work periods in the participating companies with a focus on value adding work amounting to a minimum of four weeks.

Business Management | Lecture/Practical (IL) | Coursecode: 190853302

Business and Human Resources Management

2.50

ECTS

2.00

SWS

Introduction to the following topics: Empoyees as success factors in modern enterprises, leadership and motivation, corporate culture and human resources management. Operational tools for strategic human resources planning, labor law. Types and foundation of enterprises, change management, criteria for and development of sustainable strategies, company evaluation. Company case study for a selected topic.

Business Management | Lecture/Practical (IL) | Coursecode: 190853303

Profitability Accounting and Finance

2.50

ECTS

2.00

SWS

Financing of company formation and investment in equipment. Software-based financial calculation and profitability accounting for alternative financing options for specific projects with integration of information on capital market situation and alternative funding strategies. Risk assessment. Company case study on a selected topic.

Company Project Quality Management and Legal Compliance | Practical (PR) | Coursecode: 190853307

Company Project Quality Management and Legal Compliance

5.00

ECTS

2.00

SWS

The company project covers a minimum of four weeks and deals with a specific and comprehensive task in the field of quality and legal compliance management (e.g. preparation and conduction of an audit). The seminar supports the project through input in innovation management, entrepreneurship, scientific work and writing. Topics are selected together with the company. Relevant conversations and presentation take place in the company. Literature search and project planning. Peer groups for coaching and learning reflection support the entire process.

Food Law | Lecture/Practical (IL) | Coursecode: 190853304

Food Law Basics

2.50

ECTS

2.00

SWS

Overview of the Austrian and European legal system with relevance for food law including the generation of new laws and the role of relevant institutions. Important provisions of Austrian and European food regulation and the interconnection of the two systems. Current issues in food regulation and international trade agreements. Case studies (e.g. food scandals, GMO, novel food). Company case study in a selected topic.

Food Law | Lecture/Practical (IL) | Coursecode: 190853305

Legal Compliance Management

2.50

ECTS

2.00

SWS

Introduction to “legal compliance” and typical issues in companies processing food (e.g. liability in food safety or environmental issues). Practical application in everyday procedures of the company including training and awareness activities. Cooperation with relevant institutions and consultants. Company case study in a specific topic.

Process Development and Management Project | Project Thesis (PA) | Coursecode: 190853306

Process Development and Management Project

5.00

ECTS

2.00

SWS

Project work in small groups on actual tasks given by participating companies (selected according to feasability for the company and with available laboratory equipment). Goal is to use as many elements of the degree program as possible to develop and manage a feasible process for selected products with market potential. Joint elements: project management, documentation, presentation, sharing of experience. Final report and presentation.

Professional Practice 3 | Practical (PR) | Coursecode: 190853308

Individual Professional Practice 3

5.00

ECTS

1.00

SWS

Reflection Workshop: Individual learning objectives are identified according to personal career plans and company interest and conrete actions are planned, documented and reflected. Selected actions are carried out during work periods in the participating companies with a focus on value adding work amounting to a minimum of four weeks.

Smart Food Factory | Lecture/Practical (IL) | Coursecode: 190853301

Smart Factory in Food Processing

5.00

ECTS

4.00

SWS

Introduction and basic terminology of “Smart Production” and application to food topics. Basic terminology, methods and application options of typical electronic and mechanic elements, digitalization and integration of production units and operations. New strategies for automation in smart production. Application of innovative technologies and services for start-up and support of production. Exercises in laboratory and technology center, excursion to suitable industrial operation. Company case study in a promising field of operation.

Master Thesis | Master's Thesis (MA) | Coursecode: 190853402

Master Thesis

25.00

ECTS

0.00

SWS

Topic selection with company, preparation during theoretical periods and weekend courses at the university, realization in the company. Available infrastructure at the university can be used to create additional value for the work and company. Writing of master thesis, presentation and defense in the course of the final exam that also includes questions concerning the interconnection of the thesis with key modules of the degree program.

Master Thesis | Seminar (SE) | Coursecode: 190853401

Master Thesis Seminar

5.00

ECTS

2.00

SWS

Introduction into the use of online data and literature resources, personal contact to researchers and possible project funding. Exchange of experience with colleagues and faculty members. Peer coaching, peer reviewing, presentations. Developing a personal career vision. Laboratory and technical center can be used up to 50 hrs (e.g. experiments, analytics).