After completing the module students will know actual and prospective aspects of
innovative processes in food and beverage production to meet today’s consumer
expectations regarding quality, nutritional, health and safety aspects.
Students will get to know the Process Design approach to process and product
innovation. Students can describe different processes such as in food technology,
packaging technology, food- biotechnology and food processing. They develop an
understanding for applied research activities in the field of product and process design and sharpen their profile how to deal with challenging food processing
This module is concerned with the requirements of new and innovative processes and products meeting quality, nutritional, health and safety concerns in food industry. Inputs of different research groups (food technology, packaging technology, bio technology, process engineering).
• Theory of Inventive Problem Solving
• Technological Theory of Systems
• Food Processing and Automation
• Intension, Invention, Innovation
• Applied Factory Design
- Teacher: Tilo Hühn (N Dozent)
From Digitization to Digitalization: Business Modelling in the digital age.
Digital Disruption: Innovators Dilemma & Solution in the Food-Sector of volatility, uncertainty,
complexity and ambiguity.
Digital Transformation, Intra- & Entrepreneurship: Activate – Observe – Discover – Incubate –
Accelerate – Implement.
Sense creation in a multi optional Society: Hacking the decreased attention span using
polymarketing – from storycreation over storytelling to storysharing.
Disruptive Technologies: Automation using the IIOT(Industrial Internet of Things).
Digital Stewardship: Respecting the Agro-Food-Network sustainably. Smart contracts,
transparency and responsibility for Food, Health and Society.