Universität Wien

270086 PR Practical Food Analysis Course II (2021S)

7.00 ECTS (7.00 SWS), SPL 27 - Chemie
Continuous assessment of course work
MIXED
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. 36 participants
Language: German, English

Lecturers

Classes

Update: 15.4.2021: According to the new regulations, from 21 April and until further notice, the presentation of a negative test result from a recognised body is a prerequisite for participation in the practical course. This will be checked when the keys are issued and must be confirmed with a signature. You can find more information here:
German: https://studieren.univie.ac.at/lernen-pruefen/vor-ort-studieren/
English: https://studieren.univie.ac.at/en/studying-exams/studying-on-site/
Please note that it is still necessary to inform us immediately about a positive test result.

Due to COVID-19 regulations only 12 students per course are allowed and there will also be some online examples.
Preliminary discussion (online): 19 April 2021 15:10 -17:00

Expected dates (subject to change):
Course 1: 18 May to 27 May (online examples available from 14 May to 6 June).

Course 2: 2 June to 10 June (online examples available from 28 May to 20 June)

Course 3: 11 June to 18 June (online examples available from 5 to 28 June)

Hours are generally from 9 a.m. to 6 p.m. (depending on the respective experiments, also shorter).

Information

Aims, contents and method of the course

ATTENTION - For the first time, the course will be partly held in English.

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 and oxidability. Further practical examples deal with the determination of reducing sugars according to Luff-Schoorl, the detection of the type of heat treatment of milk or the differentiation between artificial and natural honey. 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

Compulsory preliminary meeting including safety training in the week of 12-16 April (exact date to be determined) and compulsory attendance during the entire practical course.

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.

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

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

ATTENTION: Please register for this course even if you do not fulfill the prerequisites at the time of registration but plan to fulfill them by the time of the course. 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

LMC-B4, LMC B3, LC-2, LC-3, LCH II-2, LCH II-3

Last modified: Sa 08.07.2023 00:21