270086 PR Practical Food Analysis Course II (2022S)
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 01.02.2022 08:00 to Th 24.02.2022 23:59
- Deregistration possible until Th 24.02.2022 23:59
Details
max. 40 participants
Language: German, English
Lecturers
- Doris Marko
- Arturo Auñon-Lopez
- Natalia Castejon Caballero
- Maria Fernanda Cervantes Recalde
- Francesco Crudo
- Giorgia Del Favero
- Mira Flasch
- Barbara Lieder
- Agnes Mistlberger-Reiner
- Marc Pignitter
- Manuel Pristner
- Markus Rechl
- Matthias Strauß
- Johanna Tiroch
- Elisabeth Varga
- Joel Michael Walker
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
Assessment and permitted materials
- Antestat
- Laboratory journal
- Lab work
- Electronic protocol
- 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
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.