Kurs-Code Valo2039

Kreditpunkte 2.25

Stundenzahl insgesamt (im Auditorium)60

Stundenzahl fŅr Seminare und praktische Arbeitsaufträge24

Selbststandige Arbeit des Studenten (Stunden)36

Bestätigt am (Datum)25.01.2021

Kurs ausgearbeitet von (Lehrkraft)

author

Ina Gode

Vorkenntnisse

Valo1031,

Ersetzte Kurs

ValoB007 [GVALB007]

Zur einfŅhrenden LektŅre empfohlen

1. Vickie A. Vaclavik. Elizabeth W. Christian. Tad Campbell. Essentials of Food Science (Food Science Text Series). Springer; 5th ed. 2021. 481 pages. ISBN-10 : 3030468135
2. Gerard L. Hasenhuettl. Richard W. Hartel. Food Emulsifiers and Their Applications. Springer; 3rd ed. 2019. 534 pages. ISBN-10 : 3030291855
3. Wei Chen. Lactic Acid Bacteria: Bioengineering and Industrial Applications. Springer; 1st ed. 2019. 292 pages. ISBN-10 : 9811372829
4. Lohith Kumar Dasarahally-Huligowda. Megh R. Goyal. Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation (Innovations in Agricultural & Biological Engineering). Apple Academic Press; 2019. 314 pages. ISBN-10 : 1771887656
5. Gerhard Feiner. Meat products handbook Practical science and technology. New York Washington, DC, CRC Press, 2006. 629 pp. ISBN-13: 978-1-85573-955-0

Weiterfuhrende Literatur

1. Alan Kelly. Molecules, Microbes, and Meals: The Surprising Science of Food; 2019. 288 pages. Oxford University press. ISBN 978-0-19-068769-4 2. Prabhat K. Nema Drying Technologies For Foods: Fundamentals and Applications. NIP; 2015. ISBN 978-0-88955-621-8.
3. Jan, Safia. Elements of Food Science NIPA; 2013. 238 pages. ISBN9789381450246
4. Dairy processing : improving quality / Cambridge : Woodhead publishing Limited ; CRC Press, 2003. 532 pp. ISBN-13: 978-1855736764

Zur LektŅre vorgeschlagene Zeitschriften

1. International Journal of Food Science and Technology https://onlinelibrary.wiley.com/journal/13652621 [skatīts: 25.01. 2021.]
2. Journal of food, agriculture and environment : science and technology . Helsinki, Finland : WFL Publisher www.wflpublisher.com/Journal [skatīts: 30.03. 2020.]
3. Food Quality and Preference https://www.journals.elsevier.com/food-quality-and-preference [skatīts: 25.01. 2021.]