Universität Wien FIND

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270111 PR Practical Food Analysis Course I (2020W)

5.00 ECTS (5.00 SWS), SPL 27 - Chemie
Continuous assessment of course work

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).

Details

max. 24 participants
Language: German

Lecturers

Classes

Kurs 1: 18.01.-25.01.2021
Kurs 2: 26.01.-02.02.2021
Kurs 3: 03.02.-10.02.2021
Subject to change


Information

Aims, contents and method of the course

The aim is to develop a spectrum of methods for the analysis of food ingredients (main and secondary components). The methods learned serve the students as a basis for the planning and implementation of a more complex food chemical analysis.

Contents:
In this course different food analytical methods are presented and applied independently. Within the scope of this practical course, e.g. the nitrogen content according to Kjeldahl, as well as phosphate, chloride and nitrite are determined.

method:
The contents of the courses are developed by independent practical exercises under guidance.

Assessment and permitted materials

- Antestat
- Laboratory journal
- Laboratory work
- Electronic protocol (submitted no later than one week after each test)

Minimum requirements and assessment criteria

Obligatory preliminary meeting including safety training (exact date to be determined) and compulsory attendance during the whole practical course.

The final assessment will include the result of the application, the results of the analysis, the quality of the implementation and the final report.
For a positive conclusion of the internship, a maximum of two examples/preliminary discussions may be assessed as "not sufficient".
In addition, "not sufficient" assessed performances lead to a reduction of the grade by one degree.

Examination topics

script (will be uploaded in Moodle), and Matissek (food analysis) see literature

Reading list

Matissek, R., Fischer, M., Steiner, G.: Lebensmittelanalytik, 6. Auflage, Springer Verlag, Berlin, 2018.

Association in the course directory

LMC-B3, LMC B3, LC-1, LCH II-1

Last modified: Th 02.09.2021 13:48