Applied Industrial Projects 3

Course contents
  • In the third semester, yogurt is to be examined in advance with respect to the used raw material properties, process-engineering steps and the end-product properties. The learning objectives of this course include the acquirement and the ability to examine food applying microbiological, physicochemical and rheological methods. The focus is on the assessment and evaluation of yoghurt based on food law and on findings on microbiological guidelines and limit values. The students can describe microbiological and physicochemical changes during the production and preservation of yoghurt, and explain the changes up to the product defects of the final product.