270117 VO Food Chemistry I (2021W)

für Studierende im Master

REMOTE

Moodle

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

Language: German

Examination dates

Lecturers

Classes

Fr 11:00-12:30 (recording is intended)

Information

Aims, contents and method of the course

The lecture deals in depth with dietary fats. Occurrence, chemical composition and reactivity, the influence of technological processes and characteristic examples of high-fat foods are dealt with. The second focus of the lecture is on the chapter on carbohydrates including sweet taste and other sweeteners such as sugar substitutes and sweeteners. Among other things, the structure and food-relevant reactions of carbohydrates such as the Maillard reaction are shown.
Frontal lecture with PowerPoint slides;
The slides are provideda via Moodle

Assessment and permitted materials

Oral exams
The exam is carried out individually from 8:00 a.m. onwards and, in principle, 30 minutes are reserved for each person. If more candidates are registered than can be examined in one day, the examination period will be extended by one day.

Minimum requirements and assessment criteria

Assessment of the oral performance during the examination.

Examination topics

see content of the course

Reading list

Lehrbuch der Lebensmittelchemie (Belitz, Grosch, Schieberle)

Association in the course directory

LC-1, LCH II-1, Doktorat, LMC B1

Last modified: We 14.09.2022 11:29