270087 SE Current Topics in Foodstuff Analysis and Food Toxicology (2019S)
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 Fr 01.02.2019 08:00 to Mo 25.02.2019 23:59
- Deregistration possible until Mo 25.02.2019 23:59
Details
max. 30 participants
Language: German
Lecturers
- Doris Marko
- Georg Aichinger
- Margit Cichna-Markl
- Barbara Lieder
- Agnes Mistlberger-Reiner
- Marc Pignitter
- Elisabeth Varga
Classes
Vorbesprechung: Mo, 4. März 2019 15-16 Uhr, Kleiner Hörsaal 4
Termine:Gruppe 1: 8.4 /9.4 / 30.4
Gruppe 2: 2.4/ 6.5/ 7.5
15-17 Uhr im Seminarraum 3
Information
Aims, contents and method of the course
Topic regarding the analysis of food shall be presented and discussed, e.g. acrylamide, allergens, mycotoxins, isoflavonen, lignans, bioactive compounds
Assessment and permitted materials
Written elaboration and oral presentation
Minimum requirements and assessment criteria
Preparatory training of students for master or doctoral thesis
Examination topics
Evaluation: colloquium
Reading list
Modern literature will handed over at the begin of the course
Association in the course directory
LC-3, LCH II-3, Doktorat, LMC-B2, LMC B2, UF MA CH 02d
Last modified: Th 24.09.2020 00:28