Universität Wien

270086 PR Practical Food Analysis Course II for Students of the Master Programme Food Chemistry (2024S)

and Students of the "old" Chemistry Master Programme

7.00 ECTS (7.00 SWS), SPL 27 - Chemie
Continuous assessment of course work
Moodle

Registration/Deregistration

Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).

Details

max. 24 participants
Language: German, English

Lecturers

Classes (iCal) - next class is marked with N

Kurs 1: 6. Mai - 28. Mai
Kurs 2: 10. Juni - 28. Juni
halbe und ganze Tage

verpflichtende (!) Vorbesprechung: 18.03.2024 15:00-16:30 im HS 4
Antestat Kurs 1: 25.04.2024 14-16:15 im HS 4
Antestat Kurs 2: 24.05.2024 14-16:15 im HS 4

Monday 18.03. 15:00 - 16:30 Hörsaal 4 Chemie HP Währinger Straße 42
Thursday 25.04. 14:00 - 16:15 Hörsaal 4 Chemie HP Währinger Straße 42
Friday 24.05. 14:00 - 16:15 Hörsaal 4 Chemie HP Währinger Straße 42

Information

Aims, contents and method of the course

ATTENTION - The course will be partly held in English, partly in German.
The aim is to broaden the spectrum of methods for the analysis of food ingredients. The methods learned serve the students as a basis for planning and carrying out a more complex food chemical analysis.

Contents:
In this course different food analytical methods are introduced and applied independently. For example, alcoholic beverages are analysed for their relative density and alcohol content or drinking water for its iron content. Further practical examples deal with the determination of reducing sugars according to Luff-Schoorl and the determination of the total polyphenol content. General parameters such as ash content, conductivity or iodine value are also determined as part of the course.

Method:
The contents of the courses are acquired through independent practical exercises under guidance.

Assessment and permitted materials

- Antestat
- Laboratory journal
- Lab work
- Electronic protocol

Minimum requirements and assessment criteria

Mandatory preliminary meeting including safety training on Wednesday 29.03.2023 15:00 - 16:30 in lecture hall 1 and compulsory attendance during the entire internship.

The preliminary meeting is already the first part of the course. Attendance at the preliminary meeting but unexcused absence during the practical will lead to a negative assessment.

In order to be allowed to perform the respective experiment, 50% of the number of points for this experiment must be achieved in the antestate. If the 50% is not reached, the attempt cannot be carried out and is assessed with 0 points. In addition, the overall grade is lowered by half a grade.

If three antestats are not passed, the practical course is not passed and is graded as "Not Sufficient". The entire internship must be repeated.

The detailed point scheme will be handed out during the preliminary meeting.

ATTENTION: Please register for this course even if you do not fulfil the prerequisites at the time of registration but plan to fulfil them by the time of the practical. Registration at a later date will not be considered.

Examination topics

Script (will be uploaded in Moodle), as well as Matissek (food analysis) see literature

Reading list

Matissek, R., Fischer, M., Steiner, G.: Lebensmittelanalytik, 6th edition, Springer Verlag, Berlin, 2018.

Association in the course directory

LMC B3, LC-2, LC-3, LCH II-2, LCH II-3

Last modified: We 20.03.2024 15:26