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 projects.
This module is concerned with the requirements of new and innovative processes and products meeting quality, nutritional, health, safety concerns and regenerative production 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
- ZHAW Teacher: Amandine André (N Lehr- und Forschungspersonal)
- ZHAW Teacher: Sandra Burri (N Lehr- und Forschungspersonal)
- ZHAW Teacher: Irene Chetschik (N Professorin)
- ZHAW Teacher: Regine Eibl-Schindler (N Professorin)
- ZHAW Teacher: Martin Häfele (N Lehr- und Forschungspersonal)
- ZHAW Teacher: Petra Huber (N Lehr- und Forschungspersonal)
- ZHAW Teacher: Gisela Hühn (N Lehr- und Forschungspersonal)
- ZHAW Teacher: Tilo Hühn (N Lehr- und Forschungspersonal)
- ZHAW Teacher: Christoph Lustenberger (N Lehr- und Forschungspersonal)
- ZHAW Teacher: Susanne Miescher Schwenninger (N Professorin)
- ZHAW Teacher: Sandra Mischler (N Lehr- und Forschungspersonal)
- ZHAW Teacher: Manuel Nüesch (N Lehr- und Forschungspersonal)
