Evaluation of the courses

Here you can find the results of the course evaluation of the past semesters.

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