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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.

Details

Language: German

Examination dates

Lecturers

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