Warning! The directory is not yet complete and will be amended until the beginning of the term.
270032 VO Food Chemistry I (2014W)
Labels
Details
Language: German
Examination dates
- Thursday 29.01.2015
- Tuesday 24.02.2015
- Tuesday 17.03.2015
- Tuesday 21.04.2015
- Wednesday 20.05.2015
- Friday 17.07.2015
Lecturers
Classes
jeweils Fr. 10:45 - 12:15 Uhr,
Carl Auer v. Welsbach-Hörsaal,
1090 Boltzmanngasse1;
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, UF CH 08;
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.