International Food Business and Consumer Studies - Project

HÜ Wahlmodul Praktikum

Jede*r Teilnehmer*in dieser Veranstaltung soll durch Erfassen und Erkennen die Lebensmittelqualität mit allen Sinnen erlernen.
Dabei wird die Etablierung einer sensorischen Qualitätssicherung der Teilnehmenden nach DIN 8586 geschult.


Food Quality and Organic Processing

The lectures will work on the definitions of organic food quality from many different views in that the whole process „from farm to fork“ will be discussed taking different foods.
We will analyze which factors influence organic food quality during farming and processing and at which critical control point quality losses can be estimated.
Beside the lectures we will deepen the questions of process, measurement and regulation by visiting processing companies.