270032 VO Food Chemistry I (2016W)

für Chemiker und Lehramt / Unterrichtsfach Chemie

3.00 ECTS (2.00 SWS), SPL 27 - Chemie

Fr, 10:45-12:15
HS 1 (Carl Auer von Welsbach)
ab 14. Okt.

Moodle

Details

Language: German

Examination dates

Monday 30.01.2017 Tuesday 28.02.2017 Thursday 27.04.2017 Thursday 01.06.2017

Lecturers

Doris Marko

Classes (iCal) - next class is marked with N

    
    Friday
    07.10.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    14.10.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    21.10.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    28.10.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    04.11.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    11.11.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    18.11.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    25.11.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    02.12.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    09.12.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    16.12.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    13.01.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    20.01.
    10:45 - 12:15
    Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
    
    Friday
    27.01.
    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

Schriftliche Prüfung aus Multiple Choice Fragen und offenen Fragen, keine Hilfsmittel

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