Universität Wien

270099 VO Food Analytics I (2022S)

3.00 ECTS (2.00 SWS), SPL 27 - Chemie
Moodle

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Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

  • Wednesday 02.03. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
  • Wednesday 09.03. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
  • Wednesday 16.03. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
  • Wednesday 23.03. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
  • Wednesday 30.03. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
  • Wednesday 06.04. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
  • Wednesday 27.04. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
  • Wednesday 04.05. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
  • Wednesday 11.05. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
  • Wednesday 18.05. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
  • Wednesday 25.05. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
  • Wednesday 01.06. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
  • Wednesday 08.06. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
  • Wednesday 15.06. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
  • Wednesday 22.06. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
  • Wednesday 29.06. 08:30 - 10:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1

Information

Aims, contents and method of the course

Part of Prof. Cichna-Markl: Analysis of carbohydrates, proteins and lipids; determination of traces of contaminants (mycotoxins) in food matrices (sampling, sample preparation, chromatographic methods); validation of analytical methods

Part of Dr. Jessica Walker: Aroma compound analysis (sample preparation, extraction methods, gas chromatography, qualitative and quantitative analyses, detectors, GC-MS, olfactometry, principal component analysis); Analytics of secondary plant compounds (extraction methods, fingerprint analyses, activity guided analyses, LC-MS/MS, biochemical methods)

ATTENTION - change in the exam format due to the current situation: the lecture is hold digitally

Assessment and permitted materials

Written Exam

Minimum requirements and assessment criteria

Minimum requirement to pass the exam:
50% of the max. credit points of each part (two parts of 12 credit points each; thus 6 points per part)

Beurteilungsmaßstab
Es können 24 Punkte für die Prüfung erreicht werden.
Der Beurteilungsmaßstab verläuft nach folgendem Punkteschema:
• 1 (sehr gut): 24 - 21 Punkte
• 2 (gut): 20,9-18 Punkte
• 3 (befriedigend): 17,9-15 Punkte
• 4 (genügend): 14,9-12 Punkte
• 5 (nicht genügend): 11,9-0 Punkte

Examination topics

Lecture; PowerPoint Slides

Reading list

Matissek: Lebensmittelanalytik, 2014, Springer Spektrum Verlag
Werner: Lehrbuch der quantitativen Analyse, 2014, Springer Spektrum Verlag
Skoog, Holler, Crouch: Instrumentelle Analytik

Association in the course directory

LC-1, LCH II-1, AN-1, LMC-B3, LMC B4, UF MA CH 02d

Last modified: Th 06.10.2022 11:49