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270119 PR Practical Food Analysis Course III (2023W)
Continuous assessment of course work
Labels
ON-SITE
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 Mo 04.09.2023 08:00 to Mo 25.09.2023 23:59
- Deregistration possible until Mo 25.09.2023 23:59
Details
max. 24 participants
Language: German, English
Lecturers
- Doris Marko
- Janice Bergen
- Maximilian Jobst
- Isabella Kimmeswenger
- Marc Pignitter
- Manuel Pristner
- Vinicius Verri Hernandes
- Joel Michael Walker
- Elena Zoe Bogensperger (Student Tutor)
- Sophia Buchwinkler (Student Tutor)
Classes (iCal) - next class is marked with N
30.10.-17.11.2023
Preliminary meeting: Tues, October 10, 2023, 17:00-18:30 in lecture hall 2
Antestat: Wed, October 25, 2023, 12:30-14:45 in lecture hall 2
- Tuesday 10.10. 17:00 - 18:30 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
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 13.10.2023 11:08