Universität Wien FIND

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270119 PR Practical Food Analysis Course III (2021W)

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

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

Currently planned under COVID-19 conditions with 12 students per course.
Preliminary dates:
Course 1: October 27th-November 5th, 2021 (on-site assessment on October 22nd, 2021 from 9:30 to 11:30 in SR2)
Course 2: November 9th - November 17th, 2021 (on-site assessment on November 5th, 2021, from 9:30 to 11:30 in SR2)
Course times generally between 9 a.m. and 6 p.m.

Preliminary meeting (for both courses mandatory) on October 11th from 3 pm to ca 4:30 pm (online)


Information

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

Minimum requirements and assessment criteria

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

For food chemists, the prerequisite chain applies with the mandatory completion of LMAP-I (2020WS 270111; 2021S 270154) OR LMAP-II (2021S 270086) before the practical course.

ATTENTION: Please register for this course even if you do not fulfill the prerequisites at the time of registration but plan to fulfill them by the time of the course. Registration at a later date will not be considered.

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, LC-2, LCH II-2

Last modified: Tu 14.09.2021 13:09