Process Engineering

Der Studiengang vermittelt fortgeschrittene Kenntnisse in der chemischen und thermischen Verfahrenstechnik, der Biotechnologie oder der Lebenmitteltechnologie
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Fakultät M+V

Modulhandbuch

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Food Engineering

Prerequisite

Bachelor's level knowledge in process engineering and biotechnology.
Teaching methods Lecture/Lab/Seminar/Proje
Learning target / Competences

See information at UWM.
Duration 1
ECTS 30.0
Requirements for awarding credit points

See information at UWM.
Responsible person

Dr inz. Aleksander Kubiak (Mr), UWM
Maximum number of participants 1
Recommended semester 2
Frequency Annually (ss)
Usability

Master MPE
Lectures

MPE-22 Food Engineering

Type Lecture/lab
Nr. M+V941
Hours per week
Content
  • Methodology of experimental studies
  • Food physics and rheology
  • Technological equipment in food processing
  • Technical microbiology
  • Enzymology, bioinformatics and bioprocesses
  • Basics of Nutrition
  • Food marketing and production economics
  • Food quality and safety management
  • Novel food products
  • Physical education
  • Languages (electives)
    o   English terminology in food engineering: (to be added)
    o   Polish language support: Not for students whose mother tongue is Polish. Structure of the Polish language, correct pronunciation, the ”code of conduct” in Poland, in order to be able to conduct simple social conversations with landlords, in
         shops, on the street, etc.
Literature

Literature:

See information at UWM

Downloads:

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