270040 VO+UE Sensorial evaluation and technology of fish, meat and egg (2014S)
Continuous assessment of course work
Labels
Vorbesprechung: Mo 03.03.2014, 9:00 Uhr, 1090 Währinger Straße 38, HS III
Details
Language: German
Lecturers
Classes
Ort: Vetmeduni, Veterinärplatz 1 (Eingang Donaufelderstraße), Institut für Fleischhygiene, Institutsgebäude 1, 3. Stock, Eingang beim Biotop
27.5.2014 9-13
28.5.2014 9-13
02.6.2014 13-17
05.6.2014 9-13 SensÜ
24.6.2014 9-13 SensÜ
25.6.2014 9-13 Exkursion
Information
Aims, contents and method of the course
Assessment and permitted materials
Minimum requirements and assessment criteria
The students should get a general survey on sensorial analysis, quality
deterioration and spoilage of food. They should be familiar with
technologies to produce meat, fish and egg products and learn to refer to
production failures. Furthermore the students should judge a meat product
according to the food law.
deterioration and spoilage of food. They should be familiar with
technologies to produce meat, fish and egg products and learn to refer to
production failures. Furthermore the students should judge a meat product
according to the food law.
Examination topics
Evaluation: oral examination
Reading list
Literatur: Kramer, Lebensmittelmikrobiologie, ISBN: 3-8252-1421-4
PPP-Folien (werden auf der Homepage des Institutes für Fleischhygiene zur Verfügung gestellt)
PPP-Folien (werden auf der Homepage des Institutes für Fleischhygiene zur Verfügung gestellt)
Association in the course directory
LC-2, LCH II-2
Last modified: Sa 08.07.2023 00:21
of meat, fish and egg including their products in particular; sensorial
recognation of these quality changes; manufacturing of meat, fish and egg
products; special additives; failure during selction of the raw material and
the manufacturing process; legal basics and the Austrian Codex Alimentarius