This module examines the technologies and processes relevant to the food industry in terms of food value creation (local and global). The students not only learn to recognise and understand such technologies and processes, but also to describe, record, implement and evaluate them. State-of-the-art technologies are presented and explained using practical examples. The aim is also to adapt and optimise existing technologies and processes in order to make them more regenerative and expedient. Practical relevance is guaranteed through practical exercises and excursions (factory and laboratory).
- ZHAW Teacher: Christine Brombach (N Dozentin)
- ZHAW Teacher: Irene Chetschik (N Dozentin)
- ZHAW Teacher: Regine Eibl-Schindler (N Dozentin)
- ZHAW Teacher: Martin Häfele (N Wiss. Mitarbeiter)
- ZHAW Teacher: Tilo Hühn (N Dozent)
- ZHAW Teacher: Gisela Hühn (N Wiss. Mitarbeiterin)
- ZHAW Teacher: Johann Junghardt (N Wiss. Mitarbeiter)
- ZHAW Teacher: Andri Krügel (N Wiss. Mitarbeiter)
- ZHAW Teacher: Maya Ladner (N Wiss. Mitarbeiterin)
- ZHAW Teacher: Susanne Miescher Schwenninger (N Dozentin)
- ZHAW Teacher: Simone Romeike (N Angestellte)
- ZHAW Teacher: Selçuk Yildirim (N Dozent)