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270119 PR Practical Food Analysis Course III (2021W)
Continuous assessment of course work
Labels
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).
- Registration is open from We 01.09.2021 08:00 to Su 26.09.2021 23:59
- Deregistration possible until Su 26.09.2021 23:59
Details
max. 24 participants
Language: German
Lecturers
- Doris Marko
- Maria Fernanda Cervantes Recalde
- Giorgia Del Favero
- Mira Flasch
- Maximilian Jobst
- Agnes Mistlberger-Reiner
- Helene-Christine Prause
- Manuel Pristner
- Anna Rettensteiner
- Elisabeth Varga
- Sofie Zehentner
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.
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
- 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: Sa 08.07.2023 00:21