TUM Classification System - Food Technology; Food Economics

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LEB 000Belonging to the Subject; not further Classified

LEB 001Food Technology, Food Trade and Food Industry in General

LEB 100Food Processing in General (as Opposed to Home Food Processing)

LEB 200Production and Processing of Food (including Characteristics of Single Foods, etc.)

LEB 600Food Fermentation

LEB 700Beverages; Beverage Technology; Beverage Industry

LEB 900Food Economy; Food Industry

LEB 000: Belonging to the Subject; not further Classified
LEB 001: Food Technology, Food Trade and Food Industry in General

Food Laws, see JUR 761
- LEB 010: Training and Career
- LEB 015: Research; Research Institutes
- LEB 020: Food Microbiology; Food Hygiene
  - LEB 022: Microbiology of Food of Plant Origin
  - LEB 025: Microbiology of Food of Animal Origin
- LEB 030: Food Quality; Quality Control; HACCP
  - LEB 032: Official Food Monitoring
  - LEB 034: Food Toxicology
  - LEB 036: Food Safety
  - LEB 038: Food Labeling
- LEB 040: Food Scandals; Risk Discussion; Critical Literature
- LEB 050: Food Process Engineering in General
  - LEB 052: Process Automation
  - LEB 054: Bioprocess Technology of Foods
- LEB 070: Food Analysis
- LEB 080: Cleaning and Disinfection
LEB 100: Food Processing in General (as Opposed to Home Food Processing)
- LEB 110: Basic Procedures; Process Steps
- LEB 120: Preservation Technology
  - LEB 121: Physical Methods
    - LEB 122: Temperature
    - LEB 123: Pressure
    - LEB 124: Controlled Atmosphere
    - LEB 125: Microwaves
    - LEB 126: Food Irradiation
    - LEB 129: Other Physical Techniques
  - LEB 130: Chemical Techniques; Preservatives
  - LEB 139: Other Preservation Methods
- LEB 150: Packing and Packaging of Foods
  
  Packaging as Waste see LEB 974
  - LEB 152: Packing Technology
    
    Bottling of Beer see BRA 140
  - LEB 155: Paper; Cardboard
  - LEB 156: Glass
  - LEB 157: Metal
  - LEB 158: Polymers; Composite Materials
  - LEB 159: Other
- LEB 160: Food Transport
- LEB 170: Food Storage
  - LEB 175: Shelf-Life
LEB 200: Production and Processing of Food (including Characteristics of Single Foods, etc.)

Dairy Industry; Dairy Science, see LAN 800 ff
- LEB 210: Foods of Animal Origin
  - LEB 220: Eggs; Egg Products
  - LEB 230: Meat
    - LEB 231: Pork
    - LEB 232: Beef
    - LEB 233: Mutton; Chevon
    - LEB 234: Rabbit Meat
    - LEB 235: Poultry Meat
    - LEB 236: Venison
  - LEB 250: Fish; Seafood in General
    - LEB 252: Shellfish
    - LEB 254: Crustaceans
  - LEB 289: Other Foods of Animal Origin
- LEB 290: Edible Oils and Fats (including those of Plant Origin)
- LEB 300: Foods of Plant Origin
  - LEB 310: Cereals; Corn; Pseudocereals
    - LEB 311: Milling; Milling Industry
    - LEB 312: Flour
    - LEB 313: Dough
    - LEB 314: Pastries; Baking; Bakery; Confectioner's Shop
    - LEB 315: Pasta; Noodles
    - LEB 316: Granola; Cornflakes etc.
    - LEB 317: Cereal-Based Snacks
    - LEB 319: Others on Cereals
  - LEB 330: Starch
  - LEB 350: Sugars; Sweeteners
    - LEB 354: Sugar Substitutes; Sweeteners
    - LEB 356: Honey; Bee Products
    - LEB 358: Confectionery
  - LEB 360: Fruits
  - LEB 370: Vegetables
  - LEB 380: Potatoes
  - LEB 390: Non-Essentials; Semi-Luxury Foods (Except Alcohol)
    - LEB 391: Cocoa, Chocolate
    - LEB 394: Tobacco
  - LEB 396: Spices; Seasoning Agents
  - LEB 399: Other Foods of Plant Origin
- LEB 400: Convenience Foods; Fast Foods; Frozen Foods
- LEB 410: Novel Foods; Genetically Modified Foods; Innovative Foods
  
  Veganism see OEK 520
- LEB 420: Dietary Foods; Functional Foods; Nutraceuticals
  - LEB 421: Probiotics
  - LEB 422: Dietary Fibres; Prebiotics
  - LEB 423: Mineral Supplements
  - LEB 424: Vitamins
- LEB 430: Additives
  
  Preservatives see LEB 130
  
  Sweetener see LEB 350
  - LEB 431: Aromas; Flavours
  - LEB 432: Food Colourants
  - LEB 433: Auxiliary Agents
- LEB 440: Biological Foods
- LEB 490: Other Foods
LEB 600: Food Fermentation
- LEB 602: Lactic Acid Bacteria
  - LEB 604: Fermentation Starters; Acidic Starters
- LEB 606: Yeasts
- LEB 610: Fermented Food
  - LEB 611: Vinegar
  - LEB 612: Pickles; Sauerkraut
  - LEB 613: Tofu
  - LEB 614: Cereals (Leaven, Sourdough)
  - LEB 619: Other
LEB 700: Beverages; Beverage Technology; Beverage Industry
- LEB 710: Alcoholic Beverages
  
  Beer; Brewing, see BRA 001 ff
  - LEB 712: Wines; Wine Production
    - LEB 713: Fruit Wines
  - LEB 714: Sparkling Wines
  - LEB 716: Liquors; Manufacture of Liquors
- LEB 720: Mixed Beverages
- LEB 730: Non-Alcoholic Beverages
  - LEB 732: Water; Drinking Water; Mineral Water
  - LEB 734: Soft Drink
  - LEB 736: Beverages Containing Caffeine (Coffee, Tea, …)
  - LEB 737: Extracts; Teas
  - LEB 738: Beverages Containing Vegetables or Fruits
  - LEB 739: Other Beverages
LEB 900: Food Economy; Food Industry
- LEB 910: Data-Processing in Food Industry
- LEB 920: Product Presentation and Product Lines; Product Innovation
- LEB 930: Food Industry Markets and Marketing
- LEB 940: Food Industry Advertising and Public Relations
- LEB 950: Food Industry Logistics
- LEB 960: Food Industry Turnover and Distribution
- LEB 970: Environmental Topics Related to Food Industries
  - LEB 972: Energy Consumption of Food Industries
  - LEB 974: Waste Management; Wastewater; Recycling in Food Industries
    
    Waste, non-specific see UMW 500 ff
  - LEB 976: Environmental Management in Food Industries
- LEB 980: Food Trade
  - LEB 982: Food Retail Sector