Universität Wien

270040 VO+UE Sensorial evaluation and technology of fish, meat and egg (2016S)

3.00 ECTS (2.00 SWS), SPL 27 - Chemie
Continuous assessment of course work
Moodle

Registration/Deregistration

Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).

Details

max. 20 participants
Language: German

Lecturers

Classes

Vorbesprechung am Mi, den 2. März von 10-11 Uhr im Seminarraum 1, Währingerstraße 38, im 2. Stock. Die Termine der LV werden hier vereinbart.

Die LV findet am Institut für Fleischhygiene, Fleischtechnologie und Lebensmittelwissenschaft, Veterinärmedizinische Universität Wien, Veterinärplatz 1, 1210 Wien statt, im Seminarraum im 3. Stock

.

Information

Aims, contents and method of the course

Sensorial analysis; Spoilage and quality deterioration of food generally and
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

Assessment and permitted materials

Beurteilung: mündliche Prüfung

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.

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)

Association in the course directory

LC-2, LCH II-2

Last modified: Sa 08.07.2023 00:21