270087 SE Current Topics in Foodstuff Analysis and Food Toxicology (2020S)
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 Sa 01.02.2020 08:00 to Tu 25.02.2020 23:59
- Deregistration possible until Tu 25.02.2020 23:59
Details
max. 20 participants
Language: German
Lecturers
- Gudrun Pahlke
- Georg Aichinger
- Dominik Braun
- Margit Cichna-Markl
- Giorgia Del Favero
- Barbara Lieder
- Agnes Mistlberger-Reiner
- Marc Pignitter
- Benedikt Warth
Classes
Vorbesprechung:
2.März 10:00-12:00 im HS 4
30. März 15-16:30 Webinar (BigBlueButton via Moodle)
31. März 15-16:30 Webinar (BigBlueButton via Moodle)
1.April 10-12:30 Webinar (BigBlueButton via Moodle)
2.April 10-12:30 Webinar (BigBlueButton via Moodle)Gruppe 2:
27.April 15:00-16:30 Webinar (BigBlueButton via Moodle)
28.April 15:00-17:30 Webinar (BigBlueButton via Moodle)
29.April 16:00-17:30 Webinar (BigBlueButton via Moodle)
30.April 10:00-12:30 Webinar (BigBlueButton via Moodle)Gruppe 3:
04.Mai 15:00-16:30 Webinar (BigBlueButton via Moodle)
05.Mai 15:00-17:30 Webinar (BigBlueButton via Moodle)
06.Mai 10:00-12:30 Webinar (BigBlueButton via Moodle)
07.Mai 10:00-12:30 Webinar (BigBlueButton via Moodle)
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, as well as active participation
Minimum requirements and assessment criteria
Preparatory training of students for master or doctoral thesis
Examination topics
Evaluation: colloquium
Reading list
Modern literature will be 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: We 23.09.2020 15:09