Universität Wien
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270119 PR Practical Food Analysis Course III (2020W)

5.00 ECTS (5.00 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. 24 participants
Language: German



Course 1: 27.10.-4.11.2020
Course 2: 5.11.-13.11.2020
Subject to changes without notice


Aims, contents and method of the course

In addition to food additives and flavourings, methods for the determination of food contaminants will be learned. Furthermore, the handling of analytical instruments (HPLC, GC-MS, FES. ect.), as they are routinely used in food analysis, will be learned and applied. The methods learned serve the students as a basis for planning and performing a more complex food chemical analysis (see LMC-B6).

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.

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-B5, LMC B3, LC-2, LCH II-2

Last modified: Sa 08.07.2023 00:21