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270055 VO+UE Sensorial evaluation and technology of fish, meat and egg (2020S)

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


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


max. 20 participants
Language: German



4.3., 10.3., 11.3. und 13.3. 2020 von 9-16 h an der Vetmeduni + Exkursion im Juni

Veterinärmedizinische Universität Wien, Veterinärplatz 1, 1210 Wien
Gebäude GA, 3. Stock
Seminarraum des Instituts für Lebensmittelsicherheit, Lebensmitteltechnologie und öffentliches Gesundheitswesen in der Veterinärmedizin, Abteilung für Hygiene und Technologie von Lebensmitteln


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, LMC-C1, LMC C1

Last modified: Mo 27.01.2020 14:08