270079 PR Practical Course in Food Analysis II for Students of the new Chemistry Master Programme (2023S)

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).

Registration is open from Fr 10.02.2023 14:00 to Su 26.02.2023 23:59
Deregistration possible until Su 26.02.2023 23:59

Details

max. 10 participants

Language: German, English

Lecturers

Classes (iCal) - next class is marked with N

If you have any questions, please send an e-mail to elisabeth.varga@univie.ac.at.
In principle, there is a maximum of 10 places for the 5 ECTS LVA.

ATTENTION - separate LVA for food chemists and for students of the old Master Chemistry (7 ECTS instead of 5 ECTS).
https://ufind.univie.ac.at/en/course.html?lv=270086&semester=2023S
Both LVAs take place in parallel, but in the 5 ECTS LVA the examples "Fat Characteristics" (full day) and "Oxidability" (half day) are NOT to be carried out (depending on the group on different days).

In principle, course 1 is intended for students of the new Master Chemistry (course 2 is only possible in exceptional cases):
Course times Course 1 from 10 May to 26 May; Course 2 from 31 May to 15 June (details below, subject to change).

Course 1:
Antestat (entrance exam) Monday, 8 May 11:30-13:45 in SR3
Wednesday, 10 May 9:00-13:00 (lab room IV)
Thursday, 11 May 9:00-18:00 (lab room IV)
Friday, 12 May 9:00-18:00 (Lab room IV)
Monday, 15 May 9:00-13:00 (Lab room IV)
Tuesday, 16 May 9:00-18:00 (Lab room IV)
Wednesday, 17 May 9:00-13:00 (Lab room IV)
Tuesday, 23 May 9:00-18:00 (Lab room IV)
Wednesday, 24 May 9:00-13:00 (Lab room IV)
Thursday, 25 May 9:00-18:00 (Lab room IV)
Friday, 26 May 9:00-18:00 (Lab room IV)

Course 2:
Antestat (entrance exam), Thursday, 25 May 10:30-12:45, SR2
Wednesday, 31 May 9:00-13:00 (Lab room IV)
Thursday, 1 June 9:00-18:00 (lab room IV)
Friday, 2 June 9:00-18:00 (Lab room IV)
Monday, 5 June 9:00-13:00 (Lab room IV)
Tuesday, 6 June 9:00-18:00 (Lab room IV)
Wednesday, 7 June 9:00-13:00 (Lab room IV)
Friday, 9 June 9:00-13:00 (Lab room IV)
Monday, 12 June 9:00-13:00 (Lab room IV)
Tuesday, 13 June 9:00-18:00 (Lab room IV)
Wednesday, 14 June 9:00-13:00 (Lab room IV)
Thursday, 15 June 9:00-13:00 (Lab room IV)

    
    Wednesday
    29.03.
    15:00 - 16:30
    Seminarraum 3 Organische Chemie 1OG Boltzmanngasse 1
    
    Monday
    08.05.
    11:30 - 13:45
    Seminarraum 3 Organische Chemie 1OG Boltzmanngasse 1
    
    Thursday
    25.05.
    10:30 - 12:45
    Seminarraum 2 Währinger Straße 38 Dekanat 1. Stock

Information

Aims, contents and method of the course

ATTENTION - The course will be partly held in English, partly in German.
The aim is to broaden the spectrum of methods for the analysis of food ingredients. The methods learned serve the students as a basis for planning and carrying out a more complex food chemical analysis.

Contents:
In this course different food analytical methods are introduced and applied independently. For example, alcoholic beverages are analysed for their relative density and alcohol content or drinking water for its iron content. Further practical examples deal with the determination of reducing sugars according to Luff-Schoorl and the determination of the total polyphenol content. General parameters such as ash content, conductivity or iodine value are also determined as part of the course.

Method:
The contents of the courses are acquired through independent practical exercises under guidance.

Assessment and permitted materials

- Antestat
- Laboratory journal
- Lab work
- Electronic protocol

Minimum requirements and assessment criteria

Mandatory preliminary meeting including safety training on Wednesday 29.03.2023 15:00 - 16:30 in lecture hall 1 and compulsory attendance during the entire internship.

The preliminary meeting is already the first part of the course. Attendance at the preliminary meeting but unexcused absence during the practical will lead to a negative assessment.

In order to be allowed to perform the respective experiment, 50% of the number of points for this experiment must be achieved in the antestate. If the 50% is not reached, the attempt cannot be carried out and is assessed with 0 points. In addition, the overall grade is lowered by half a grade.

If three antestats are not passed, the practical course is not passed and is graded as "Not Sufficient". The entire internship must be repeated.

The detailed point scheme will be handed out during the preliminary meeting.

ATTENTION: Please register for this course even if you do not fulfil the prerequisites at the time of registration but plan to fulfil them by the time of the practical. Registration at a later date will not be considered.

Examination topics

Script (will be uploaded in Moodle), as well as Matissek (food analysis) see literature

Reading list

Matissek, R., Fischer, M., Steiner, G.: Lebensmittelanalytik, 6th edition, Springer Verlag, Berlin, 2018.

Association in the course directory

CH-SAS-04

CH-SAS-04 Analytical Food Chemistry II (10 ECTS)

Master Chemistry (862 [2] - Version 2022) ➡ Group of Elective Modules in Chemistry (50 ECTS out of at least 3 from 5 groups of Elective Modules)

Last modified: Tu 28.03.2023 16:28