Universität Wien FIND

270087 SE Current Topics in Foodstuff Analysis and Food Toxicology (2020S)

2.00 ECTS (1.00 SWS), SPL 27 - Chemie
Continuous assessment of course work


Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).


max. 20 participants
Language: German



2.März 10:00-12:00 im HS 4

Gruppe 1:
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)


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