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270079 PR Practical Course in Food Analysis II for Students of the new Chemistry Master Programme (2025S)
Continuous assessment of course work
Labels
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 Tu 04.02.2025 08:00 to Tu 25.02.2025 23:59
- Deregistration possible until Tu 25.02.2025 23:59
Details
max. 10 participants
Language: German, English
Lecturers
Classes
verpflichtende VB: 10.03.25, 17:00 18:30, HS4
Antestat Kurs 1: 28.04.25, 12:45 15:00, HS4
Antestat Kurs 2: 19.05.25, 12:45 15:00, HS4
Mo 05.05.2025 - Fr 23.05.2025
LMAP-II Kurs 2:
Mo 02.06.2025 - Mi 25.06.2025
Information
Aims, contents and method of the course
Assessment and permitted materials
- Antestat
- Laboratory journal
- Lab work
- Electronic protocol
- 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
Last modified: Tu 28.01.2025 14:46
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.