270119 PR Practical Food Analysis Course III (2022W)
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 Sa 10.09.2022 08:00 to We 28.09.2022 23:59
- Deregistration possible until We 28.09.2022 23:59
Details
max. 32 participants
Language: German, English
Lecturers
- Doris Marko
- Yifan Bao
- Eszter Borsos
- Maria Fernanda Cervantes Recalde
- Maximilian Jobst
- Agnes Mistlberger-Reiner
- Ian Oesterle
- Marc Pignitter
- Manuel Pristner
- Elisabeth Varga
- Vinicius Verri Hernandes
Classes (iCal) - next class is marked with N
One course with six groups (each group consists of five or six students).
mandatory preliminary meeting: 04.10. 16:30-18:00 in the lecture hall 2entry exam (antestat) group 1: 28.10. 9:30-11:30 in SR 2entry exam (antestat) group 2: 12:30-14:30 in SR 2preliminary dates of the laboratory work:
group A, B and C: 03.11.2022 to 15.11.2022 (Monday to Friday 9 am to 6 pm)group D, E, F: 08.11.2022 to 18.11.2022 (Monday to Friday 9 am to 6 pm)
Tuesday
04.10.
16:30 - 18:00
Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
Friday
28.10.
09:30 - 11:30
Seminarraum 2 Währinger Straße 38 Dekanat 1. Stock
Friday
04.11.
12:30 - 14:30
Seminarraum 2 Währinger Straße 38 Dekanat 1. Stock
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 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.Minimum requirement is thorough conduction of the experiments according to the laboratory regulations and a satisfying laboratory report.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, CH-SAS-03
Last modified: Fr 07.07.2023 13:27