270032 VO Food Chemistry I (2013W)
Labels
Fr. 10:45 - 12:15
Carl-Auer-von-Welsbach-Hörsaal,
1090, Boltzmanngasse 1
Beginn: 4.10.2013
Carl-Auer-von-Welsbach-Hörsaal,
1090, Boltzmanngasse 1
Beginn: 4.10.2013
Details
Language: German
Examination dates
Wednesday
05.02.2014
Thursday
13.03.2014
Thursday
13.03.2014
Tuesday
20.05.2014
Tuesday
24.06.2014
Tuesday
30.09.2014
Lecturers
Classes
Currently no class schedule is known.
Information
Aims, contents and method of the course
Assessment and permitted materials
Minimum requirements and assessment criteria
Introduction to food chemistry: Carbohydrates, lipids, proteins; enzymes, minerals, vitamins, additives, residuals.
Examination topics
Evaluation: written examination
Reading list
W. Baltes: Lebensmittelchemie, Lehrbuch der Lebensmittelchemie, Springer Verlag 2001
Belitz, Grosch, Schieberle: Lehrbuch der Lebensmittelchemie, Springer-Verlag 2004
Belitz, Grosch, Schieberle: Lehrbuch der Lebensmittelchemie, Springer-Verlag 2004
Association in the course directory
2LA-Ch 53, Modul Lebensmittelchemie
Last modified: We 19.08.2020 08:06
Giving a survey on important nutrients, vitamins, enzymes and minerals as well as additives and residual substances of vegetable and animal sources with regard to occurrence, chemical properties, modifications and versatility, focussing on the importance for human nutrition and health.