270086 PR Practical Food Analysis Course II for Students of the Master Programme Food Chemistry (2025S)
and Students of the "old" Chemistry Master Programme
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. 24 participants
Language: German, English
Lecturers
- Doris Marko
- Fawzan Aurum
- Yuri Bastos Moreira
- Janice Bergen
- Sabrina Berger
- Eszter Borsos
- Max Lennart Feuerstein
- Sonja Hager
- Isabella Kimmeswenger
- Magdalena Osowiecka
- Marc Pignitter
- Joel Michael Walker
- Katharina Pfundt (Student Tutor)
Classes
Required preliminary meeting (VB): Monday, 10.03.25, 17:00 - 18:30, HS4
Antestat course 1: Monday, 28.04.25, 12:45 - 15:00, HS4
Antestat course 2: Thursday, 22.05.25, 12:45 - 15:00, HS4
Mon, 05.05.2025 - Fri, 23.05.2025 from 9:00 - 18:00 in Saal 4
LMAP-II course 2:
Mon, 02.06.2025 - Wed, 18.06.2025 from 9:00 - 18:00 in Saal 4The detailed schedule will be shown at the preliminary meeting.
It will be possible to take the first course of LMAP-II and the seminar course (270087) "Current topics in food analysis and food toxicology."
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 Monday, 10.03.25, 17:00 - 18:30 in HS4 and compulsory attendance during the entire internship. The preliminary meeting is already the first part of the course. Attendance at the preliminary meeting but an unexcused absence at the entrance exam (Antestat) or during the practical will lead to a negative assessment. The final assessment includes the result of the entrance exam (Antestat), the analysis results, the quality of the implementation/lab work, and the final protocol.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.To pass the entrance exam (Antestat), you need to receive more than 50% of the total points. Additionally, you cannot fail more than three experimental parts (receive less than 50% of the points of any part). If you fail more than three experimental parts or receive less than 50% of the total points of the entrance exam (Antestat), you will receive a grade 5 for the course and cannot participate in the practical part. If you fail one to three experimental parts of the entrance exam (Antestat), you will lose all the points from this experimental part of the entrance exam (Antestat), but you will have the chance to participate in the experimental day in the laboratory. Before the experimental day in the laboratory begins, you will be asked questions about the experimental procedure, the hazards and any dangerous chemicals to be used in the lab for this experiment, and you will be asked if you can explain what you will do and how you will do it in the lab. A positive assessment will result in your participation on this experiment day. A negative assessment on the experimental day will result in the exclusion from the laboratory for this day and the no opportunity to write a protocol for this experiment.All protocols will be checked by the anti-plagiarism software, Turnitin. Any protocol sections, which were plagiarized from the web, the scientific literature, or another student, will be graded with a 0.For a positive conclusion of the practical course, a maximum of two examples may be assessed as "not sufficient". In addition, "not sufficient" assessed examples will lead to a reduction of the final course grade by one grade level.
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 B3
Last modified: Mo 10.03.2025 12:06
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.