Universität Wien

270086 PR Practical Food Analysis Course II (2022S)

7.00 ECTS (7.00 SWS), SPL 27 - Chemie
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).

Details

max. 40 participants
Language: German, English

Lecturers

Classes (iCal) - next class is marked with N

Mandatory preliminary meeting for all students (both course 1 and course 2) on Monday, April 4th, after the LMC-II lecture from 16:00-17:30 (HS 1).

Two courses of 20 students each (40 students in total).

Course duration - four full days (Mon/Tue) and eight half days (Wed-Fri) slight variation possible due to holidays).

Course 1 in May - scheduled for:
Pre-exam: Thursday May 5th from 9 a.m. to 11 a.m. in SR2
May 10 (9 a.m.-1 p.m.), May 11-13 (12:30-5:30 p.m.), May 16 & 17 (9 a.m.-6 p.m.), May 18-20 (12:30-5:30 p.m.), May 23 & 24 (9 a.m.-6 p.m.), May 25 (12:30-5:30 p.m.)

Course 2 in June - scheduled for:
Pre-exam: Thursday June 2nd from 8:45 a.m. to 10:45 a.m. in SR2
June 8-10 (12:30-17:30), June 13 & 14 (9 a.m.-6 p.m.), June 15 & 17 (12:30-17:30), June 20 & 21 (9 a.m.-6 p.m.), June 22-24 (12:30-17:30).

  • Monday 04.04. 16:00 - 17:30 Carl Auer v. Welsbach-Hörsaal Chemie Boltzmanngasse 1 HP
  • Thursday 05.05. 09:00 - 11:00 Seminarraum 2 Währinger Straße 38 Dekanat 1. Stock
  • Thursday 02.06. 08:45 - 10:45 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.

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 anticipated in the week of April 25-29 (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. In addition, the overall grade deteriorates by half a degree.

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: We 11.06.2025 00:20