Sustainable Food Management

Food science and primary production 19 ETCS, 6 semester hours | Lecture (VO) | Coursecode: B240763105

Food science 1

3.00

ECTS

2.00

SWS

• Product knowledge of animal-based foods • Mushroom-based foods and meat substitutes • Specific quality characteristics of selected animal foods (e.g.: protein and fat content) • Nutritional physiological basics

Food science and primary production 19 ETCS, 6 semester hours | Lecture (VO) | Coursecode: B240763109

Primary production 1

4.00

ECTS

2.00

SWS

• Anatomical basics of farm animals • Basics of farm animal physiology • Basics of animal breeding • Basics of animal nutrition • Livestock farming • Animal welfare and sustainability

Food science and primary production 19 ETCS, 6 semester hours | Lecture/Practical (IL) | Coursecode: B240763106

Sensors

2.00

ECTS

2.00

SWS

• Preferences • Sensory physiology • Sensory methods • Hedonics • Analytics (difference tests; relevant descriptive methods) • Professional structure and use of sensory analysis (sample coding, sample management, important requirements for the test environment and the examiners or test persons); Neutralization methods (use of single and multi-stage neutralization based on practical examples)

Natural sciences 1 10 ECTS | 7 semester hours | Lecture (VO) | Coursecode: B240763101

General chemistry

3.00

ECTS

2.00

SWS

• Atomic structure and periodic table of elements • Types of bonding (ionic, covalent and atomic bonding) • Material turnover in chemical reactions (stoichiometry: molar mass, concentration of solutions, dilution of solutions, calculations for the production of standard solutions, mole fraction) • Energy turnover in chemical reactions • pH value, acids and bases, simple pH titration

Natural sciences 1 10 ECTS | 7 semester hours | Practical (UE) | Coursecode: B240763102

General chemistry laboratory exercises

1.00

ECTS

1.00

SWS

• Safety instructions in the laboratory • Basic competencies and basic skills in the laboratory (e.g. weighing, volumes, dilutions, pH value measurement, solubility of salts, ignition residue, activity of water value, dry matter)

Natural sciences 1 10 ECTS | 7 semester hours | Lecture/Practical (IL) | Coursecode: B240763103

Mathematics

3.00

ECTS

2.00

SWS

• Systems of equations • Logarithmic and exponential functions • Differential and integral calculus, vectors

Natural sciences 1 10 ECTS | 7 semester hours | Lecture/Practical (IL) | Coursecode: B240763104

Physics

3.00

ECTS

2.00

SWS

• Sizes and units • Fundamentals of mechanics • Movements (Newton’s axioms etc.) • Work, energy, power, heat • Ideal and real gas laws • Characteristics of electromagnetic waves • Significance

Soft Skills 1 6 ECTS | 4 semester hours | Practical (UE) | Coursecode: B240763111

Professional English 1

2.00

ECTS

1.00

SWS

· Teaching subject-specific vocabulary · Analysis of subject-relevant texts · Discussions on relevant topics relating to the food system

Soft Skills 1 6 ECTS | 4 semester hours | Lecture (VO) | Coursecode: B240763112

Scientific work

2.00

ECTS

1.00

SWS

· Principles of scientific work · Formal and content-related criteria of a scientific work · Dealing with scientific sources and citation programs · Introduction to the FH JOANNEUM library and online databases · Structure of a scientific paper; formal specifications · Good scientific practice and scientific ethics

Soft Skills 1 6 ECTS | 4 semester hours | Lecture/Practical (IL) | Coursecode: B240763110

Team building and communication

2.00

ECTS

2.00

SWS

· Basics of communication and interaction · Communicative skills and working in teams · Group processes and team training · Team building

Sustainability 1 5 ECTS I 3 semester hours | Lecture (VO) | Coursecode: B240763107

Fundamentals of sustainability

3.00

ECTS

2.00

SWS

• Historical development of sustainability • Current approaches to sustainability in the context of the food system • Ecological challenges and their impact on the food system and food production • Introduction to basic sustainability indicators • Case studies from the food system • Labels and quality seals

Sustainability 1 5 ECTS I 3 semester hours | Practical (UE) | Coursecode: B240763108

Study project

2.00

ECTS

1.00

SWS

• Introductory discussion of topics relevant to the studies using selected food products • The life cycle of a food product • Research on sustainability-oriented issues • Interdisciplinarity of the food system • Carrying out a study project

Food law and agricultural policy 4 ECTS | 3 semester hours | Lecture (VO) | Coursecode: B240763208

Agricultural policy

1.00

ECTS

1.00

SWS

• Agricultural policy structures at national and international levels • Agricultural policy and its impact on various aspects of food production, food processing and food distribution

Food law and agricultural policy 4 ECTS | 3 semester hours | Lecture (VO) | Coursecode: B240763207

Food law and labeling

3.00

ECTS

2.00

SWS

• Applicable European and national regulations and guidelines for food • Codex Alimentarius Austriacus • Food labeling regulation

Food science and primary production 2 6 ECTS | 4 semester hours | Lecture/Practical (IL) | Coursecode: B240763205

Food science 2

3.00

ECTS

2.00

SWS

• Product knowledge of plant-based foods • Specific quality characteristics of selected foods (e.g.: sugar content) • Nutritional physiological basics

Food science and primary production 2 6 ECTS | 4 semester hours | Lecture (VO) | Coursecode: B240763206

Primary production 2

3.00

ECTS

2.00

SWS

• Introduction to the organizational forms of plant organisms • Functional plant anatomy and plant cell biology • Plant physiology (photosynthesis and Calvin cycle, Shikimat pathway) • Crop science • Soil science • Plant protection • Conventional and organic forms of farming (extensive and intensive) of agricultural crop production and their advantages and disadvantages in the context of sustainability

Natural sciences 2 12 ECTS | 10 semester hours | Lecture (VO) | Coursecode: B240763203

Food chemistry

5.00

ECTS

4.00

SWS

• Fundamentals of organic chemistry • Carbohydrates, fats and proteins • Water and fat soluble vitamins • Trace elements • Introduction to food toxicology • Additives • Water/ice in food • Aromas and flavors • Beverages • Luxury foods • Cereal and baked goods chemistry • Meat and sausage chemistry • Milk and cheese chemistry • Fruit and vegetable chemistry

Natural sciences 2 12 ECTS | 10 semester hours | Practical (UE) | Coursecode: B240763204

Food chemistry lab exercises

2.00

ECTS

2.00

SWS

• Laboratory exercises on fats/carbohydrates/proteins • Chromatographic separation of food-relevant substances • Extraction and titration procedures

Natural sciences 2 12 ECTS | 10 semester hours | Lecture (VO) | Coursecode: B240763201

Microbiology, biochemistry and hygiene

4.00

ECTS

3.00

SWS

• Basic metabolic pathways in the cell (e.g.: glycolysis, citrate cycle, nucleic acid synthesis) • Enzyme action, mechanisms of enzymatic catalysis, enzyme kinetics, activity determination • Cellular biochemistry (e.g. transport through membranes) • Development and importance of microbiology • Structure and function of prokaryotes • Growth and nutrition of microorganisms • Basic processes of microbial metabolism • Phylogeny and systematics of bacteria • Molds, viruses • Basics of hygiene

Natural sciences 2 12 ECTS | 10 semester hours | Practical (UE) | Coursecode: B240763202

Microbiology, biochemistry and hygiene laboratory exercises

1.00

ECTS

1.00

SWS

• Basic techniques of the microbiological laboratory (cultivation of microorganisms, microscopy, isolation of microorganisms from various samples, measuring of airborne germs, measuring of germs on a surface, interpretation of data, etc.) • Different metabolic cycles of microorganisms • Importance of microorganisms (and their metabolic cycles) in food production and food safety

Soft Skills 2 3 ECTS | 2 semester hours | Practical (UE) | Coursecode: B240763210

Presentations and career development

1.00

ECTS

1.00

SWS

· Basics of presentation techniques · Job application preparation and practice with job interviews

Soft Skills 2 3 ECTS | 2 semester hours | Practical (UE) | Coursecode: B240763209

Professional English 2

2.00

ECTS

1.00

SWS

· Read and analyze relevant scientific texts in English · Lead discussions on relevant topics relating to the food system and write texts

Work-term 1 5 ECTS | 1 semester hour | Practical (PR) | Coursecode: B240763211

Internship 1

5.00

ECTS

1.00

SWS

Teaching content is based on the applicable guidelines.

Applied statistics and business administration 8 ECTS | 7 semester hours | Lecture/Practical (IL) | Coursecode: B240763311

Applied statistics

5.00

ECTS

4.00

SWS

integrated course, 3 semester hour lecture, 1 semester hour practical exercises

Applied statistics and business administration 8 ECTS | 7 semester hours | Lecture (VO) | Coursecode: B240763308

Business administration

3.00

ECTS

3.00

SWS

• Providing a basic understanding of the goals and tasks of external and internal accounting • Basic knowledge of bookkeeping, accounting, cost accounting and financing • Operational performance indicators

Food analysis 5 ECTS | 4 semester hours | Lecture (VO) | Coursecode: B240763301

Food analysis

3.00

ECTS

2.00

SWS

• Fundamentals of analytical chemistry • Protein analysis • Fat analysis • Carbohydrate analysis • Titration • Thin layer chromatography (TLC) • UV-VIS spectroscopy • Determination of general parameters (moisture, water, density, dry matter…)

Food analysis 5 ECTS | 4 semester hours | Practical (UE) | Coursecode: B240763302

Food analysis laboratory exercises

2.00

ECTS

2.00

SWS

• Selected qualitative and quantitative analyses • Various analytical methods (e.g. basics of UV-VIS spectroscopy, manual and semi-automated titrations, determination of water activity values, dry mass determination)

Hygiene and quality management 4 ECTS | 4 semester hours | Lecture (VO) | Coursecode: B240763307

Food hygiene management

2.00

ECTS

2.00

SWS

• Operational and personnel hygiene: practical implementation • Structural requirements • Cleaning and desinfection • Pest control • HACCP according to Codex Alimentarius – methods and tools • Hazard analysis and assessment

Hygiene and quality management 4 ECTS | 4 semester hours | Lecture (VO) | Coursecode: B240763306

Quality management

2.00

ECTS

2.00

SWS

• Basics of management systems, system and process orientation • Creation, development of quality assurance and quality management, connections and effects • Development of associated standards and regulations • Most important goals and tasks of quality management • Principles of quality management and quality assurance according to currently applicable standards • Quality planning and test planning • Quality assurance tools, audits • Overview of preventive methods and their use • Documentation

Mechanical and thermal process engineering 8 ECTS | 6 semester hours | Lecture/Practical (IL) | Coursecode: B240763305

Fundamentals of plant planning

2.00

ECTS

2.00

SWS

• Design and selection of process engineering plants • Plant planning: specification sheet, scope statement, documentation • Plant engineering: planning, design and implementation • Project-related questions

Mechanical and thermal process engineering 8 ECTS | 6 semester hours | Lecture (VO) | Coursecode: B240763303

Mechanical and thermal process engineering

5.00

ECTS

3.00

SWS

• Process engineering and mathematical description of the basic operations: Separating, mixing, crushing, agglomerating. • In particular, for example: sedimentation, homogenization, cutting, grinding, classification, filtering, sieving, sifting, centrifugation • Scale-up of systems and processes • Thermodynamics in process engineering (heat exchangers, distillation, extraction, adsorption, cycle processes)

Mechanical and thermal process engineering 8 ECTS | 6 semester hours | Practical (UE) | Coursecode: B240763304

Mechanical and thermal process engineering laboratory exercises

1.00

ECTS

1.00

SWS

• Separating, mixing, crushing, agglomeration • In particular: sedimentation, homogenization, cutting, grinding, classification, filtering, sieving, sifting, centrifugation • Scaling-up • Transport processes (one-dimensional, stationary heat conduction, convective heat transfer, heat transfer, design of heat exchangers, introduction to mass transfer)

Sustainability 2 5 ECTS I 3 semester hours | Lecture/Practical (IL) | Coursecode: B240763310

Alternative food systems

2.00

ECTS

1.00

SWS

• Introduction to alternative food systems, viewed globally and regionally • Regionality in the food sector • Short food chains (food coops, solidarity agriculture, farmers markets,…) • Regional food procurement routes • Alternative food systems in practice

Sustainability 2 5 ECTS I 3 semester hours | Lecture/Practical (IL) | Coursecode: B240763309

Sustainability management and reporting

3.00

ECTS

2.00

SWS

• Current legal and social requirements (EU Green Deal, Farm to Fork Initiative, Circular Economy Action Plan, …) • Basics and regulations for sustainability and ESG (Environment, Social, Government) management (ISO 26000, Global Compact, EMAS, ISO 14001, …) • Greenhouse gas balance (Science Based Targets Initiative, Scope 1, Scope 2, Scope 3 emissions, …) • The most important steps for the sustainability report (procedure according to GRI Guidelines or CSRD Directive), European Sustainability Reporting Standards (ERSR) • Good practice examples

Food hygiene management 2 ECTS | 2 semester hours | Lecture (VO) | Coursecode: B240763406

Food hygiene management

2.00

ECTS

2.00

SWS

• International Food Standard, BRC, ISO 22000 • Measurement, analysis, improvement – integration into the existing management system.

Food logistics and supply chain management 5 ECTS | 3 semester hours | Lecture (VO) | Coursecode: B240763405

Food logistics and supply chain management

5.00

ECTS

3.00

SWS

• Introduction to the supply chain management system (SCM) and basic structures of food logistics • Aspects of sustainability and optimization options in SCM and food logistics

Food process engineering 8 ECTS | 5 semester hours | Lecture (VO) | Coursecode: B240763401

Food process engineering

4.00

ECTS

2.00

SWS

• Special food processing methods • Process technology fundamentals of food processing (e.g. milk processing technology, meat processing technology) • Special technologies and special features of beverage production

Food process engineering 8 ECTS | 5 semester hours | Practical (UE) | Coursecode: B240763402

Food process engineering laboratory exercises

1.00

ECTS

1.00

SWS

• Exercises on project-related questions • Special food processing methods • Milk processing technology, butcher processing technology • Special technologies and peculiarities of beverage production

Food process engineering 8 ECTS | 5 semester hours | Lecture/Practical (IL) | Coursecode: B240763403

Preservation and packaging

3.00

ECTS

2.00

SWS

• Preservation technologies • Packaging technologies • Practical application of preservation and packaging methods

Internship 2 10 ECTS | 1.5 semester hours | Practical (PR) | Coursecode: B240763408

Internship 2

9.00

ECTS

0.50

SWS

The content is based on the applicable guidelines.

Internship 2 10 ECTS | 1.5 semester hours | Lecture/Practical (IL) | Coursecode: B240763407

Project management

1.00

ECTS

1.00

SWS

• Basic principles of project management • Project management instruments • Project organization and controlling • Project management roles

Sustainability 3 5 ECTS I 5 semester hours | Lecture/Practical (IL) | Coursecode: B240763404

Sustainable energy management

5.00

ECTS

5.00

SWS

• Conventional energy systems for food production • Decarbonization concepts for food production • Renewable energies (solar energy, heat pump, biomass, biogas, geothermal energy, wind and hydropower) • Flow diagrams, energy and mass balances • Process management and evaluation • Identification of optimization measures

Automation and digitalization in the food sector 6 ECTS | 4 semester hours | Lecture/Practical (IL) | Coursecode: B240763501

Automation and digitalization in the food sector

3.00

ECTS

2.00

SWS

• Modern automation technologies in the food sector • Current developments and applications of digitalization in the agri-food sector • Practical application of modern digitalization and automation • Programming simple automation solutions in practice

Automation and digitalization in the food sector 6 ECTS | 4 semester hours | Lecture/Practical (IL) | Coursecode: B240763502

Production planning and ERP systems

3.00

ECTS

2.00

SWS

• Goals, tasks and functions of the PPS • Structure and function of ERP systems • Practical exercises with a modern ERP system

Internship 3 11 ECTS, 2 semester hours | Practical (PR) | Coursecode: B240763506

Internship 3

11.00

ECTS

2.00

SWS

The course content is based on the applicable guidelines.

Marketing and Sales 3 ECTS | 2 semester hours | Lecture (VO) | Coursecode: B240763505

Marketing and sales

3.00

ECTS

2.00

SWS

· Imparting basic knowledge of marketing related to food management · Basic principles of market research, consumer behavior, segmentation, 4 P’s · external and internal analysis tools · Development of the value of the topic “brand” · Use of different tools to describe brand identities · Different strategic approaches and accompanying assignments

Sustainability 4 5 ECTS I 4 semester hours | Lecture/Practical (IL) | Coursecode: B240763504

Circular economy

3.00

ECTS

2.00

SWS

• Introduction to the circular economy • Material flow management and process optimization • Residual materials, waste utilization and recycling in food production • Circular production systems in food production • Good practice examples from the food sector

Sustainability 4 5 ECTS I 4 semester hours | Lecture (VO) | Coursecode: B240763503

Product-related sustainability assessment

2.00

ECTS

2.00

SWS

• Life Cycle Thinking • Overview of common methods and standards for the sustainability assessment of products and services (ISO 14031, ISO 14040/44, ISO 14046, ISO 14047…) • Sustainability assessment of products and services, with a focus on ecological aspects, practical applications and areas of application

Elective 5th semester 5 ECTS I 3 semester hours | Lecture/Practical (IL) | Coursecode: B240763509

Compulsory elective in sensory science

5.00

ECTS

3.00

SWS

• Deepening of sensory methods • Experimental design of sensory tests • Statistically correct evaluation of sensory tests • Evaluating the sensory qualities of different product groups

Elective 5th semester 5 ECTS I 3 semester hours | Lecture/Practical (IL) | Coursecode: B240763507

Elective research in agriculture

5.00

ECTS

3.00

SWS

• Current research topics in agriculture • Analysis of agricultural enterprises • Development of possible sustainable operating concepts

Elective 5th semester 5 ECTS I 3 semester hours | Lecture/Practical (IL) | Coursecode: B240763508

Elective specialization in food analysis

5.00

ECTS

3.00

SWS

• Chromatographic analysis methods (HPLC and GC) • Electrophoretic methods • Selected titrations and UV-VIS methods • Laboratory exercises: Advanced analytical methods (e.g. microwave-assisted sample preparation, GC/HPLC, other UV-VIS methods, Nernst distribution theorem)

Bachelor's thesis 9 ECTS | 0.33 semester hours | Bachelor's Thesis (BA) | Coursecode: B240763607

bachelor's thesis

9.00

ECTS

0.33

SWS

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

Bachelor's thesis seminar and examination 3 ECTS | 2 semester hours | Modul/Final Examination (FA) | Coursecode: B240763606

Bachelor's examination

1.00

ECTS

0.00

SWS

See accompanying seminar

Bachelor's thesis seminar and examination 3 ECTS | 2 semester hours | Seminar (SE) | Coursecode: B240763605

Bachelor's thesis seminar

2.00

ECTS

2.00

SWS

· Deepening of the teaching content from the first semester · Supportive exercises for literature search and selection · Supportive exercises for selecting methods and evaluating data · Supportive exercises for designing scientific texts · Peer review of text modules from the bachelor’s thesis · Assistance with organizational issues relating to the bachelor’s thesis and bachelor’s examination

Product development and innovation management 9 ECTS | 5 semester hours | Lecture (VO) | Coursecode: B240763602

Innovation management

2.00

ECTS

1.00

SWS

• Innovation management in the company • Creative methods and idea generation • Corporate strategy and innovation policy • Markets and target groups • Innovation funding

Product development and innovation management 9 ECTS | 5 semester hours | Lecture/Practical (IL) | Coursecode: B240763601

Product development

2.00

ECTS

1.00

SWS

• Theoretical models in product development • Product development as a business task • Special requirements for food product development • Sustainability aspects in product development • From the specifications to the finished product

Product development and innovation management 9 ECTS | 5 semester hours | Practical (UE) | Coursecode: B240763603

Study project product development and innovations

5.00

ECTS

3.00

SWS

• Practice: From specifications to product prototypes • Process engineering implementation of a product prototype in the laboratory • Integrated application of the skills acquired during the course • Applying good manufacturing practices to product development in the laboratory

Trends in the food sector 6 ECTS | 4 semester hours | Lecture/Practical (IL) | Coursecode: B240763604

Trends in the food sector

6.00

ECTS

4.00

SWS

Lecture series with selected current topics along the food chain on: • Trends in the agri-food sector • Topics in food systems science • Current and modern technologies in the food sector • Alternative raw and auxiliary materials and circular economy • New forms of organization • Excursions and visits to trade fairs

Elective 6th semester 3 ECTS I 2 semester hours | Lecture/Practical (IL) | Coursecode: B240763608

Elective ESG Management

3.00

ECTS

2.00

SWS

• Linking the contents of the course Sustainability management and reporting (3rd semester) with the learning experiences from Internship 2 and 3 • ESG opportunity and risk assessment • Strategy and organization (roles in the company, context analysis and strategy development, stakeholder integration) • From strategy to reporting and ESG action planning

Elective 6th semester 3 ECTS I 2 semester hours | Lecture/Practical (IL) | Coursecode: B240763610

Elective: Free elective subject

3.00

ECTS

2.00

SWS

Instead of one of the predefined modules, students can freely choose an equivalent of 3 ECTS from one of the following offers: · An additional module offering from the degree program itself. · A module from other degree programs or universities that corresponds to the objectives of the degree program.

Elective 6th semester 3 ECTS I 2 semester hours | Lecture/Practical (IL) | Coursecode: B240763609

Nutrition elective

3.00

ECTS

2.00

SWS

· Physiology of nutrition · Pathophysiology of nutrition · Community catering and health in nutrition · Dietary diets · Exemplary forms of nutrition (e.g.: perinatal nutrition, toddler, old age, sport)

Applied Chemistry | Lecture/Practical (IL) | Coursecode: 160763104

Applied Chemistry

5.00

ECTS

4.00

SWS

• Atomic structure and periodic table of elements • Types of bonds • Chemical equations incl. consideration of energy aspects • Redox reactions • Proton transfer reactions • Physical chemistry (gas laws, thermodynamics) • Measuring pH-value • Titrations • Laboratory exercises

Applied Physics | Lecture/Practical (IL) | Coursecode: 160763105

Applied Mathematics

2.50

ECTS

2.00

SWS

application of mathematical methods (high school, secondary technical school or higher); basics of calculus, logics, set theory, equations, trigonometry, logarithms, exponential functions, differential and integral calculus

Applied Physics | Lecture/Practical (IL) | Coursecode: 160763106

Applied Physics

2.50

ECTS

2.00

SWS

Dimensions and units, measurements; introduction to mechanics (force, movement, energy, work, power, thermal energy, solubility, diffusion), electricity and magnetism, oscillation and optics, material science

Field study and excursions | Lecture/Practical (IL) | Coursecode: 160763111

Field study and excursions

4.00

ECTS

4.00

SWS

The core of the course are accompanied visits to approximately 10 companies in the food industry. The excursions aim to facilitate a – perhaps first – look at the different areas of food manufacturing, processing and sales.

Field study and excursions | Lecture/Practical (IL) | Coursecode: 160763112

Introduction to Sustainability

1.00

ECTS

1.00

SWS

Three pillars of sustainability: ecology, econoics and social aspects; Methods of sustainability ratings; integrated concepts and international developments

Intensive Professional English and Key Skill Development 1 | Lecture/Practical (IL) | Coursecode: 160763109

General English

3.00

ECTS

2.00

SWS

• vocabulary-building exercises on topics relevant to LEB • Improvement of speaking, writing, and reading in English • English for Professional Purposes I

Intensive Professional English and Key Skill Development 1 | Lecture/Practical (IL) | Coursecode: 160763110

Key Skills Development 1

2.00

ECTS

2.00

SWS

• Fundamentals of communication and interaction • Communicative competence • Basic speech- and presentation techniques • Introduction to working with study- and developmental goals • Reflections upon the choice of academic studies

Life Cycle Analysis Study Project: Food | Lecture/Practical (IL) | Coursecode: 160763102

Project Management

2.00

ECTS

2.00

SWS

• Project definition • Project team • Project plan • Visualisation • Project crisis

Life Cycle Analysis Study Project: Food | Lecture/Practical (IL) | Coursecode: 160763101

Scientific Writing

1.00

ECTS

1.00

SWS

• Formal structure of scientific works • Literature research – Search in and access to libraries and library catalogues – Online research • Choice of literature • Citing sources • Citation rules

Life Cycle Analysis Study Project: Food | Practical (UE) | Coursecode: 160763103

Study Project

2.00

ECTS

1.00

SWS

Based on a specificed food, students will investigate the production, processing, sales and use of the food for a project. The project report must conform to the required form and content standards of an original scientific paper.

Nutrition | Lecture/Practical (IL) | Coursecode: 160763107

Food Science and Nutrition

3.00

ECTS

3.00

SWS

The lecture will cover the fundamentals of a balanced, healthy diet. The essential nutrient groups – proteins, fats and carbohydrates – will be discussed, as well as the most important foods which contain respective micronutrients and their role in nutrition. At the same time the lecture will address the correct and sustainable handling of natural resources of the studied nutrient groups, as well as critical aspects of nutritional physiology, of food production and processing.

Nutrition | Lecture/Practical (IL) | Coursecode: 160763108

Sensory Science

2.00

ECTS

2.00

SWS

• What is sensory food science? Sensory food science stands in contrast to subjective tastings and organoleptic perception. • Sensory physiology and the effects of color and form on consumer behavior; • Why we eat what we eat: genetic predispositions and acquired eating patterns, changes of preferences over the course of a liftime (preferences for and aversions to certain foods) • Man as measuring instrument: Fields of application of sensory food science: quality control (incl. determining shelf life), product development, market research, food design, nutrition science • Analytic and affective sensory science with practical exercises (acceptance and preference tests, triangulation, duo-trio test, QDA, statistical evaluation, spiderwebs, interpretation); • Planning and executing a consumer tasting including an evaluation • Descriptor training

Applied Business Studies and Economics | Lecture/Practical (IL) | Coursecode: 160763208

Applied Business Studies and Economics

4.00

ECTS

4.00

SWS

This course aims to provide the students with grounding in the goals and tasks of external and internal financial accounting. Students should deepen their understanding of bookkeeping, balance sheets, cost accounting and financial accounting, as well as economic correlations by discussing practical examples of decision parameters and their importance for companies.

Applied Business Studies and Economics | Professional Practical Training (BP) | Coursecode: 160763209

Company Practice: Business Studies

1.00

ECTS

0.00

SWS

Work experience in a commercial department where students can apply theoretical knowledge.

Biochemistry and Microbiology | Lecture/Practical (IL) | Coursecode: 160763203

Biochemistry

2.00

ECTS

2.00

SWS

• Aminoacids and analysis of aminoacids using HPLC • Peptide bonds, protein structure • Functions of proteins • Enzymatic cleaning, chromatography • Transport through membranes

Biochemistry and Microbiology | Lecture/Practical (IL) | Coursecode: 160763204

Microbiology and Fundamentals of Hygiene

3.00

ECTS

3.00

SWS

• Development and significance of microbiology • Structure and functions of procaryonts • Growth and feeding of microorganisms • Fundamental processes of microbial metabolism • Phylogeny and systematics of bacteria • Molds • Viruses

Food Chemistry and Analytics | Lecture/Practical (IL) | Coursecode: 160763202

Food Analytics

2.00

ECTS

2.00

SWS

• Qualitative and quantitative analysis of main-, minor- and trace components of foods • Methods of inorganic and organic routine analysis • Preparing samples • Selection criteria

Food Chemistry and Analytics | Lecture/Practical (IL) | Coursecode: 160763201

Food Chemistry

3.00

ECTS

3.00

SWS

• Carbohydrates (structure, sources, reactions, changes during storage, production, processing, sweeteners) • Fats (structure, sources, processing, crystalisation, oxidation of fats) • Proteins (protein rich food) • Vitamins (water-soluble and fat-soluble vitamins) • Micronutrients (sources) • Introduction to toxicology (cancerogenous substances, herbal toxins, toxic elements) • Additives • Water/ice in food • Flavors and sapidity agents

Fundamentals of Crop Farming | Lecture/Practical (IL) | Coursecode: 160763206

Applied Crop Farming

2.00

ECTS

2.00

SWS

• Corn and grain crops • Leaf crops • Permanent grassland • Energy and non-food crops

Fundamentals of Crop Farming | Professional Practical Training (BP) | Coursecode: 160763207

Company Practice: Crop Farming

1.00

ECTS

0.00

SWS

Work experience in a commercial department where students can apply theoretical knowledge.

Fundamentals of Crop Farming | Lecture/Practical (IL) | Coursecode: 160763205

Scientific Fundamentals of Crop Farming

2.00

ECTS

2.00

SWS

• Botany • Soil Science • Introduction to Fertilization • Introduction to Plant Protection

Intensive Professional English and Key Skill Development 2 | Lecture/Practical (IL) | Coursecode: 160763211

Key Skills Development 2

2.00

ECTS

2.00

SWS

• Group processes and team training • Visualisation, presentation, planning-reports • Evaluating presentations, decision training, info market • Current state analysis and analysis techniques (interview, questionnaire, continuous observation, multi-moment recordings

Intensive Professional English and Key Skill Development 2 | Lecture/Practical (IL) | Coursecode: 160763210

Professional English

3.00

ECTS

2.00

SWS

• continuation of the improvement of speaking, writing, and reading in English • discussions and debates of current topics on topics related to LEB • examination of case studies relevant to LEB • English für Professional Purposes II

Practical Module 1: Agriculture and Marketing (4 weeks) | Professional Practical Training (BP) | Coursecode: 160763212

Practice Module 1 – Agriculture and Marketing

3.00

ECTS

0.00

SWS

Depends on the agrarian business

Practical Module 1: Agriculture and Marketing (4 weeks) | Seminar (SE) | Coursecode: 160763214

Practice Seminar Food Law

1.00

ECTS

1.00

SWS

Introduction to food laws relevant for issues touched in the 1st semester project: – Introduction to food safety and the food chain – Labeling regulation – Public and private quality labels – Packaging requirements

Practical Module 1: Agriculture and Marketing (4 weeks) | Lecture/Practical (IL) | Coursecode: 160763213

Reflexion on Practical Module1

1.00

ECTS

1.00

SWS

• Didactical supervision • Comparing students’ practical experiences • Collecting results

Applied statistics with IT | Lecture/Practical (IL) | Coursecode: 160763301

Applied Statistics and Information Processing

5.00

ECTS

4.00

SWS

• Descriptive statistics: scales of measurement, empirical distribution, graphic depictions of data, distribution function, ogive, measures of location scales, dispersion measures, skewness and kurtosis, classification of data, concentration, use of statistical software, normal distribution, statistical connections • Probability theory: Random variables, discrete and common probability distribution, expected value and variance, distribution analysis, test distribution, covariance, multidimensional scattering • Inferential statistics: Estimation of parameters, Chebychev (Tschebyscheff) theorem, confidence interval incl. its significance in metrology, testing hypotheses incl. key test procedures in sensory science and quality management , Gaussian principle of propagation of uncertainty, basic analysis of variance

Food Hygiene Management 1 | Lecture/Practical (IL) | Coursecode: 160763309

Food Hygiene Management 1

2.00

ECTS

2.00

SWS

• Company and personal hygiene: practical application • Constructional requirements • Cleaning and desinfection • Pest control • HACCP according to Codex Alimentarius – Methods and tools • Risk analysis and -evaluation

Food Hygiene Management 1 | Lecture/Practical (IL) | Coursecode: 160763308

Fundamentals of Quality Management

2.00

ECTS

2.00

SWS

• Fundamentals of management systems, system and process orientation • Emergence and development of quality assurance and quality management, connections and implications • Development of corresponding norms and policies • Main goals and tasks of quality management • Principles of quality management and quality assurance according to ISO 9000-series, ISO 22000, IFS, BRC and interpretation • PDCA-circle, tools of quality assurance, audit • Overview of preventive methods and their application • Quality planning, inspection planning • Systematic problem solving, K- & V-measures, CIP • Documentation

Food Hygiene Management 1 | Professional Practical Training (BP) | Coursecode: 160763310

c

1.00

ECTS

0.00

SWS

Applying theoretical knowledge in the context of an activity that was agreed upon with the mentor.

Fundamentals of Livestock Keeping | Lecture/Practical (IL) | Coursecode: 160763303

Applied Livestock Keeping

2.00

ECTS

2.00

SWS

• Applied keeping of cattle and pigs • Applied keeping of sheep and goats • Applied science of heredity and breeding • special animal feeding

Fundamentals of Livestock Keeping | Professional Practical Training (BP) | Coursecode: 160763304

Company Practice: Livestock Keeping

1.00

ECTS

0.00

SWS

Work experience in a commercial department where students can apply theoretical knowledge.

Fundamentals of Livestock Keeping | Lecture/Practical (IL) | Coursecode: 160763302

Scientific Fundamentals of Livestock Keeping

2.00

ECTS

2.00

SWS

• Fundamentals of anatomy • Fundamentals of physiology • Fundamentals of heredity • Fundamentals of breeding • Fundamentals of animal feeding

Practical Module 2: Food Processing or Food Trade | Professional Practical Training (BP) | Coursecode: 160763311

Practical Module 2: Food Trade or Food Processing

6.00

ECTS

0.00

SWS

In the practical phase students should acquire grounding in food processing and food trade. They present their findings in the course Reflexion on Practice Module 2.

Practical Module 2: Food Processing or Food Trade | Seminar (SE) | Coursecode: 160763312

Practical Seminar: Commodity Economics and Sensory Science 1

2.00

ECTS

2.00

SWS

Commodity groups will be indtroduced under expert supervision. Students must choose a product and describe the most important production stages from cultivation to sale. Sensory science of the chosen products is also an integral part of the seminar.

Practical Module 2: Food Processing or Food Trade | Lecture/Practical (IL) | Coursecode: 160763313

Reflexion On Practice Module 2

2.00

ECTS

2.00

SWS

Students reflect on their practical experience phase and hold a presentation in the scope of their work. In addition to a theory vs. practice comparison there will also be a presentation of best-practice examples.

Process Engineering Basics | Professional Practical Training (BP) | Coursecode: 160763307

Company Practice: Process Engineering

1.00

ECTS

0.00

SWS

Practical application of a basic procedural operation in consultation with the course leader

Process Engineering Basics | Lecture/Practical (IL) | Coursecode: 160763305

Mechanical Process Engineering

2.00

ECTS

2.00

SWS

Mathematical and process engineering related description of fundamental operations: sedimentation; homogenization, cutting, classification, filtering, sieving, centrifugating, mixing, scale-up Essentials of modeling

Process Engineering Basics | Lecture/Practical (IL) | Coursecode: 160763306

Thermic Process Engineering

2.00

ECTS

2.00

SWS

Fundamentals of thermodynamics (temperature, dilation, laws of thermodynamics, thermal machines, circular processes) Fundamentals of conduction processes (one-dimensional, stationary heat conduction, convective heat conduction, heat transfer, installing heat exchangers, introduction to material transmission

Food Hygiene Management 2 | Professional Practical Training (BP) | Coursecode: 160763405

Company Practice Hygiene Management

1.00

ECTS

0.00

SWS

Students must produce a project within the scope of their practical work. It must include essential components of a food safety concept.

Food Hygiene Management 2 | Lecture/Practical (IL) | Coursecode: 160763403

Food Hygiene Management 2

2.00

ECTS

2.00

SWS

• IFS, BRC, ISO 22000 • Measurement, analysis, improvement – integration into the existing management system

Food Hygiene Management 2 | Lecture/Practical (IL) | Coursecode: 160763404

Fundamentals of Food Logistics

2.00

ECTS

2.00

SWS

• Historical development of materials science and logistics • Terminology and subject matter of logistics • Competitive factor of logistics • Trends in logistics • Goals and procedures of material flow analysis • Methods of material flow analysis • Planning of material flow • Performance assurance in logistics • Block layout variants for construction of new plants • Inventory codes in production • Optimal batch sizes for acquisition and production Method: Lecture, practical exercises

Practical Module 3: Food Trade or Food Processing | Seminar (SE) | Coursecode: 160763407

Practical Seminar Commodity Economics and Sensory Science 2

2.00

ECTS

2.00

SWS

Commodity groups will be indtroduced under expert supervision. Students must choose a product and describe the most important production stages from cultivation to sale. Sensory science of the chosen products is also an integral part of the seminar.

Practical Module 3: Food Trade or Food Processing | Professional Practical Training (BP) | Coursecode: 160763406

Practice Module

6.00

ECTS

0.00

SWS

In the practical phase students should learn the fundamentals of food processing and food trade. They present their findings in the course Reflexion on Practice Module 3.

Practical Module 3: Food Trade or Food Processing | Lecture/Practical (IL) | Coursecode: 160763408

Reflexion on the Practice Module 3

2.00

ECTS

2.00

SWS

Students reflect on their practical experience phase and hold a presentation in the scope of their work. In addition to a theory vs. practice comparison there will also be a presentation of best-practice examples.

Process Engineering in Food Processing | Professional Practical Training (BP) | Coursecode: 160763402

Company Practice: Process Engineering in Food Processing

1.00

ECTS

0.00

SWS

Students choose, study and present a specific processing step.

Process Engineering in Food Processing | Lecture/Practical (IL) | Coursecode: 160763401

Process Engineering in Food Processing

4.00

ECTS

4.00

SWS

• Special Procedures in Food Production • Basics of Food Processing Engineering • Technologies of Milk Processing • Technologies in Meat Processing • Particular Procedures and Technological Features of Beverage Production

Management of Agricultural Food Production | Lecture/Practical (IL) | Coursecode: 160763418

Agricultural Commodity Market

2.00

ECTS

2.00

SWS

This course is regarded as an introduction to economics focusing on the agricultural commodity market. It will cover fundamentals of economic systems, shortage and efficiency, as well as micro- and macroeconomics. It will be rounded of with references to current economic policies. Introduction into concepts and practical examples for sales and marketing of agricultural products.

Management of Agricultural Food Production | Professional Practical Training (BP) | Coursecode: 160763419

Company Practice: Management of Agricultural Food Production

1.00

ECTS

0.00

SWS

Theoretical concepts of Sales and Key Account Management will be applied in the practical part.

Management of Agricultural Food Production | Lecture/Practical (IL) | Coursecode: 160763417

Farm Management

2.00

ECTS

2.00

SWS

Application of financial planning and investment knowledge to agricultural enterprises (farms). Financing and public subsidy schemes in agriculture. Enterprise and human resources management in agriculture.

Technologies of Agricultural Food Production | Lecture/Practical (IL) | Coursecode: 160763414

Agricultural and Forest Engineering

2.00

ECTS

2.00

SWS

• Technical fundamentals: study of norms, introduction to the science of strength of materials + exercises • Introduction to materials science • Introduction to machine elements • Introduction to motor technology (work processes, carburation, combustion engines) • Motor characteristics

Technologies of Agricultural Food Production | Professional Practical Training (BP) | Coursecode: 160763416

Company practice: Technologies of Agricultural Food Production

1.00

ECTS

0.00

SWS

Technologies of Agricultural Food Production | Lecture/Practical (IL) | Coursecode: 160763415

Modern concepts of agricultural Food Production

2.00

ECTS

2.00

SWS

• Introduction • Characteristics of a sustainable agricultural system • System planning and plant design for food production (vegetable and animal wise) • Recent technological and organizational developments • Excursions to particular companies

Management of Industrial Food Production | Professional Practical Training (BP) | Coursecode: 160763413

Company Practice: Focus on Business Studies

1.00

ECTS

0.00

SWS

Theoretical concepts of Industrial Economics and Sales and Key Account Management will be applied in the practical part.

Management of Industrial Food Production | Lecture/Practical (IL) | Coursecode: 160763411

Industrial Economics

2.00

ECTS

2.00

SWS

• Definition and delimitation of Industrial Economics, Business Administration, Economics • Corporate types and legal forms • Cost and Income Statement Recommended Reading: Slide handouts and lecture notes of the lecturer

Management of Industrial Food Production | Lecture/Practical (IL) | Coursecode: 160763412

Sales and Key Account Management

2.00

ECTS

2.00

SWS

Special requirements of the food industry sector will be transferred to the sales process. This will facilitate an understanding of the fundamentals of features of industrial purchasing processes. Furthermore, demand analyses and segmentation techniques will be looked at, as well as the Key Account concept and Account Planning.

Technologies of Industrial Food Production | Professional Practical Training (BP) | Coursecode: 160763410

Company Practice: Technologies of Industrial Food Production

1.00

ECTS

0.00

SWS

The application of modern technologies used in food processing are trained in practice.

Technologies of Industrial Food Production | Lecture/Practical (IL) | Coursecode: 160763409

Selected Technologies of industrial Food Production

4.00

ECTS

4.00

SWS

• Fundamentals of the electrical measurement of food relevant variables • Sensing elements and sensor engineering: metrological principles, metrological circuits and hardware basics • Fundamentals of automation in food processing (actuators) • Fundamentials of control and regulation techniques • Instrument engineering and evaluation of control and regulation technologies

Bachelor Thesis 1 | Professional Practical Training (BP) | Coursecode: 160763513

Bachelor Thesis 1

3.00

ECTS

0.00

SWS

Course leaders supervise students working on their bachelor theses.

Bachelor Thesis 1 | Seminar (SE) | Coursecode: 160763514

Bachelor Thesis Seminar 1

1.00

ECTS

1.00

SWS

Course leaders supervise students working on their bachelor theses.

Bachelor Thesis 1 | Seminar (SE) | Coursecode: 160763515

Job and Graduate Education Scouting

1.00

ECTS

1.00

SWS

Practical course with elements of personal coaching to clarify option of transition into the job market (agriculture, food processing, trade or other services) or to graduate degree programmes. Students will be supported to use the following last part of the studies for first decisions.

Food Sales and Marketing | Lecture/Practical (IL) | Coursecode: 160763510

Branding and Creative Corporate Communication

2.00

ECTS

2.00

SWS

The subject of this course will be the importance of the “brand”, its vision and mission statement. Different tools for the description of brand identity and positioning will be introduced. Based on this we will cover the most important criteria for a cross-media campaign.

Food Sales and Marketing | Professional Practical Training (BP) | Coursecode: 160763512

Company Practice: Food Sales and Marketing

1.00

ECTS

0.00

SWS

Work in a marketing department, comparing theory to daily work routine.

Food Sales and Marketing | Lecture/Practical (IL) | Coursecode: 160763511

Marketing Principles and Strategies

2.00

ECTS

2.00

SWS

In the first part we will cover fundamentals of marketing according to Kottler and draw the connection to food marketing. After students learn the fundamentals of market research, consumer behavior, segmentation and the 4 Ps, the second part of the course will cover different external and internal analytical instruments. Different strategic approaches and supervised assignments will complete the course.

Product Life Cycle and International Food Quality | Professional Practical Training (BP) | Coursecode: 160763503

Company Practice: International Food Quality

1.00

ECTS

0.00

SWS

Students study an aspect of sustainability criteria and present it in the scope of a discussion round.

Product Life Cycle and International Food Quality | Lecture/Practical (IL) | Coursecode: 160763502

International Trends in Food Quality

2.00

ECTS

2.00

SWS

• International food standards • Food additives • Food approval • Food safety

Product Life Cycle and International Food Quality | Lecture/Practical (IL) | Coursecode: 160763501

Sustainability and Product Life Cycle Management

2.00

ECTS

2.00

SWS

• Emissions and waste in food production • Handling of renewable and non-renewable ressources • Strategies and options for the avoidance and use of residual- and by-products • Strategies and options for the reduction of energy and water use in food production • Sustainability standards: life cycle assesment, material flow analyses, product carbon footprint, cost optimization and others

Production Planning in Food Processing | Professional Practical Training (BP) | Coursecode: 160763509

Company Practice: Production Planning

1.00

ECTS

0.00

SWS

Students should complete a practical task and present their findings.

Production Planning in Food Processing | Lecture/Practical (IL) | Coursecode: 160763508

Introduction to Plant Engineering

2.00

ECTS

2.00

SWS

• Design and selection of procedural plants • Plant design: functional specification document, documentation, execution, project design • Plant construction: Plant components, apparatuses, plant parts, media, equipment, safety and environmental technology • Dimensioning of conveyer and material transport apparatuses in process engineering

Production Planning in Food Processing | Lecture/Practical (IL) | Coursecode: 160763507

Production Planning in Food Processing

2.00

ECTS

2.00

SWS

• Introduction and overview • Goals, tasks and functions of PPS • Setup of ERP- and PPS-systems • Operating characteristics procedures • Disposition, demand calculation, sequencing • JIT and KANBAN • Simulation of production processes • Conception of a PPS-project • Implementation of a PPS-system • Optimization of an organization process with a graphic process-modeling system

Supply Chain Management | Professional Practical Training (BP) | Coursecode: 160763506

Company Practice: Supply Chain Management

1.00

ECTS

0.00

SWS

Students follow a food along the entire supply chain observing supply chain management criteria.

Supply Chain Management | Lecture/Practical (IL) | Coursecode: 160763505

Conservation, Packing and Storage of Food

2.00

ECTS

2.00

SWS

• General fundamentals of packaging practice • Hygienic design of packages and packaging processes • Packaging processes ( Vacuum-, modified and aseptic packaging, autoclaving of foods) • Degermination models and validation procedures, relevance of D- and z-scores • Packaging machines for foods and their hygiene categorization; maintenance of sterility, commercial sterility

Supply Chain Management | Lecture/Practical (IL) | Coursecode: 160763504

Supply Chain Management

2.00

ECTS

2.00

SWS

• Historical development of SCM • Terminology and subject matter of SCM • Competitive factor of SCM • Trends in SCM • Goals and procedures SCM • Methods of analysis SCM • Inventory indices in SCM • Batch sizes from the perspective of SCM • Goals, tasks and functions of PPS • Design of ERP- and PPS-Systems • Disposition, demand calculation • JIT and KANBAN Method: Lecture, practical exercises

Elective Module 3 | Lecture/Practical (IL) | Coursecode: 160763516

Energy and Materials Production

5.00

ECTS

3.00

SWS

• Basic Physics and Biology of Energy Issues • Energy as a central element of the food chain • Principals of Cleaner Production • Agricultural Production of Energy Sources and Materials • Selected Excursions

Elective Module 3 | Lecture/Practical (IL) | Coursecode: 160763519

Free Elective Course

5.00

ECTS

3.00

SWS

Instead of one of the predefined modules students are able to select an equivalent of 5 ECTS from one of the following sources: – Additional module offered by the degree programme itself. – A course module from any other degree programme or another university fitting to the overall goals of the programme. – The completion of at least four semesters (minimum of 8 semester hours) of accredited courses in a second foreign language with relevance to global food issues.

Elective Module 3 | Lecture/Practical (IL) | Coursecode: 160763518

Global Food Systems Analysis

5.00

ECTS

3.00

SWS

This class will provide students with an overview of the world’s food system and its impacts from the individual to the global scale. Further the class deals with complex implications of choices that are made along the food supply chain. Students should critically think about how the global food system may need to change in order to adapt to future economic and environmental conditions. https://www.coursera.org/course/globalfoodsystems

Elective Module 3 | Lecture/Practical (IL) | Coursecode: 160763517

Special Topics in Nutrition and Health

5.00

ECTS

5.00

SWS

• Fundamentals of dietetics: food intolerance, allergies, celiac disease…) • Diets of specific groups (pregnant women, children, the elderly) • Special diets (vegetarians, vegans…) • Performance-enhancing substances • Non-staple and luxury foods in nutrition • Nutrition physiology • Ecological aspects: Nutrition and environment protection (organic farming, use of resources, food production and -transport…) • Socio-ethical aspects of a sustainable diet: Fair Trade, world food supply: safeguarding the food supply with regard to a growing global population (plant vs. animal food, distribution of resources, refinement losses, responsibility and possibilities of industrialized countries…) • Economic aspects: food prices, discarding of intact food…

Bachelor Thesis 2 | Professional Practical Training (BP) | Coursecode: 160763605

Bachelor Thesis 2

8.00

ECTS

0.00

SWS

Finding and defining a topic, planning a project, documenting and evaluating the project, scientific research, practical application, report and presentation.

Bachelor Thesis 2 | Lecture/Practical (IL) | Coursecode: 160763606

Seminar Bachelor Thesis 2

2.00

ECTS

1.00

SWS

Group feedback about individual stages of the bachelor thesis, preparing a presentation of scientific work; focus on select technical and organisational topics.

Emerging Trends in the Food Chain | Lecture/Practical (IL) | Coursecode: 160763601

Emerging Trends in the Food Chain

5.00

ECTS

4.00

SWS

A lecture series with current topics in the field of organization and technologies in food processing including different lecturers from the academic as well as industrial environment. Introduce topics which might be relevant for a pursuing master program: – Cooling and Freezing Technologies – Food Biotechnology – Fundamentals of food rheology – Modern analytical Methods for appointing a proof of origin as well as proof of ingredients – Recent technologies in the field of food processing – Alternative raw and auxilliary materials in food processing – New forms of organization in order to support cooperations between producers and consumers – Developments in environmental and nutritional topics

Product Development and Innovation Management | Lecture/Practical (IL) | Coursecode: 160763603

Innovation Management

3.00

ECTS

2.00

SWS

• Target groups for new foods • Getting to know new innovation methods • Practical procedures of developmental tasks in the food industry

Product Development and Innovation Management | Lecture/Practical (IL) | Coursecode: 160763602

Product Development

2.00

ECTS

2.00

SWS

• Fundamental legal regulations, • Approval procedures for Novel Food, • Current state of nutrition in Austria and Europe, • Health-enhancing properties • Differentiation between functional foods and medicinal products

Study Project Product Development and Innovation | Practical (UE) | Coursecode: 160763604

Study Project Product Development and Innovation

5.00

ECTS

2.00

SWS

• Practical procedures in development operations in the food industry • Selection criteria and food modification options • Application to process engineering

Elective Module 4 | Lecture/Practical (IL) | Coursecode: 160763608

Advanced Food Analytics

5.00

ECTS

3.00

SWS

Analysis of particular food samples by using modern sample digestion and analyzing methods: LC, GC, MS

Elective Module 4 | Lecture/Practical (IL) | Coursecode: 160763607

Certificate for Farming Expertise

5.00

ECTS

4.00

SWS

Lecture series to provide students with additional knowledge and competences needed for the certification exam for farming: • Special topics in crop farming and livestock keeping • Farm management • Special topics in agricultural and forest technology • Practical training in agricultural and forest technology

Elective Module 4 | Lecture/Practical (IL) | Coursecode: 160763610

Free Elective Course

5.00

ECTS

3.00

SWS

Instead of one of the predefined modules students are able to select an equivalent of 5 ECTS from one of the following sources: – Additional module offered by the degree programme itself. – A course module from any other degree programme or another university fitting to the overall goals of the programme. – The completion of at least four semesters (minimum of 8 semester hours) of accredited courses in a second foreign language with relevance to global food issues.

Elective Module 4 | Lecture/Practical (IL) | Coursecode: 160763609

Green Food Technologies

5.00

ECTS

3.00

SWS

Introduction to energetic optimization and preventive environmental protection in food plant processing.