270032 VO Food Chemistry I (2015W)

für Chemiker und Lehramt / Unterrichtsfach Chemie

3.00 ECTS (2.00 SWS), SPL 27 - Chemie

Moodle

Details

Language: German

Examination dates

Friday 22.01.2016 Wednesday 09.03.2016 Friday 08.04.2016 Wednesday 01.06.2016

Lecturers

Doris Marko

Classes (iCal) - next class is marked with N

FR wtl von 09.10.2015 bis 22.01.2016 10.45-12.15 Ort: Carl Auer v. Welsbach-Hörsaal, 1090, Boltzmanngasse 1

    
    Friday
    09.10.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    16.10.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    23.10.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    30.10.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    06.11.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    13.11.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    20.11.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    27.11.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    04.12.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    11.12.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    18.12.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    08.01.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    15.01.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    22.01.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP

Information

Aims, contents and method of the course

Elective field of concentration.
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.

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

Association in the course directory

2LA-Ch 53, Modul Lebensmittelchemie, UF CH 08;

Last modified: Mo 07.09.2020 15:41