Evaluation of the courses
Here you can find the results of the course evaluation of the past semesters.
WS 23/24
Verfahrenstechnische Grundlagen am Beispiel der Lebensmittelverarbeitung (für
LmCh, WiWi)
SS 23
Verfahren und Prozessketten für Lebensmittel aus tierischen Rohstoffen (ehem. LVT)
SS 22
Profundization of process engineering basics using the example of food processing
Process and process chains for food products from animal raw materials (formerly LVT)
WS 21/22
Processes and process chains for plant-based food products (formerly
LVT)
Food biotechnology (Bachelor BIW)
Tutorial Food biotechnology (Bachelor BIW)
Process engineering basics using the example of food processing (for
LmCh, WiWi
SS 21
Process engineering basics using the example of food processing (for
LmCh, WiWi
WS 20/21
Process engineering basics using the example of food processing (for
LmCh, WiWi
SS 20
Deepening of process engineering basics
WS 19/20
Extrusion technology
SS 19
Deepening of process engineering basics using the example of foodstuffs
Food Biotechnology
Processes and process chains for food from animal raw materials
Selected examples of product design (lecture series)
WS 18/19
Extrusion Technology
Process engineering basics using the example of food processing (for LmCh, WiWi)
Selected formulation technologies (lecture parts Karbstein: auxiliaries and effect materials, emulsifying and dispersing, drying of dispersions)
Processes and process chains for food from vegetable raw materials
SS 18
Food biotechnology
Food Process Engineering
WS 17/18
Extrusion Technology
Project work in the profile subject food technology
Introduction to the profile subject food technology
Deepening of process engineering basics using the example of foodstuffs
SS 17
Food Process Engineering
Food Biotechnology (Bachelor_BIW)
WS 16/17
Extrusion Technology