270087 SE Current Topics in Foodstuff Analysis and Food Toxicology (2021S)
Continuous assessment of course work
Labels
REMOTE
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 Mo 01.02.2021 08:00 to Su 14.02.2021 23:59
- Deregistration possible until Su 14.02.2021 23:59
Details
max. 30 participants
Language: German
Lecturers
- Doris Marko
- Margit Cichna-Markl
- Giorgia Del Favero
- Barbara Lieder
- Gudrun Pahlke
- Marc Pignitter
- Benedikt Warth
Classes
Vorbesprechung mit den Studierenden: 24.02. um 15 Uhr
Präsentationen: am 23.03., 24.03. und 25.03.21, jeweils von 9:30 - 16:00 Uhr.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 21.04.2021 11:27