Kurs-Code Valo1031
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)
Ina Gode
Ersetzte Kurs
ValoB006 [GVALB006]
Zur einfŅhrenden LektŅre empfohlen
1. David Julian McClements.Future Foods: How Modern Science Is Transforming the Way We Eat. 2019. Springer Nature Switzerland AG. ISBN 978-3-030-12995-8
2. V. K. Narayanan. Gina Colarelli O'Connor. Encyclopedia of technology and innovation management 1st edition. John Wiley and son Ltd, 2010. 525 pp. ISBN-13: 978-1405160490. ISBN-10: 1405160497
3. Ernest R. Vieira. Elementary Food Science (Food Science Text Series). Springer; And and edition, 2008. 448 pages. ISBN-10 : 0834216574
4. R. Paul Singh and Dennis R. Heldman. Introduction to Food Engineering. Academic Press, 2014. 867 pp. ISBN: 978-0-12-398530-9
Weiterfuhrende Literatur
1. Alan Kelly. Molecules, Microbes, and Meals: The Surprising Science of Food, 2019. 288 p. Oxford University press. ISBN 978-0-19-068769-4 2. Prabhat K. Nema Drying Technologies For Foods: Fundamentals and Applications, NIPA, 2015
3. Jan, Safia. Elements of Food Science NIPA, 2013. 238 pp. 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
2. Journal of food, agriculture and environment : science and technology . Helsinki, Finland : WFL Publisher www.wflpublisher.com/Journal [skatīts: 25.01.2021.]
3. Food Quality and Preference https://www.journals.elsevier.com/food-quality-and-preference [skatīts: 25.01.2021.]