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270062 VO Food Chemistry I (2008W)
Labels
Do, 9:15-10:45, HS IV d. Chem. Institute
Beginn: 09.10.2008
Beginn: 09.10.2008
Details
Information
Aims, contents and method of the course
Assessment and permitted materials
Minimum requirements and assessment criteria
Introduction to food chemistry: Carbohydrates, lipids, proteins; enzymes, minerals, vitamins, additives, residuals.
Examination topics
Evaluation: oral examination
Reading list
W. Baltes: Lebensmittelchemie, Lehrbuch der Lebensmittelchemie, Springer Verlag 2001
Belitz, Grosch, Schieberle: Lehrbuch der Lebensmittelchemie, Springer-Verlag 2004
Belitz, Grosch, Schieberle: Lehrbuch der Lebensmittelchemie, Springer-Verlag 2004
Association in the course directory
CHEI-2
Last modified: Fr 31.08.2018 08:55
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.