270119 PR Practical Food Analysis Course III (2025W)
Continuous assessment of course work
Labels
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 01.09.2025 08:00 to Mo 22.09.2025 23:59
- Deregistration possible until Mo 22.09.2025 23:59
Details
max. 24 participants
Language: German, English
Lecturers
- Doris Marko
- Yuri Bastos Moreira
- Janice Bergen
- Sabrina Berger
- Eszter Borsos
- Marc Pignitter
- Joel Michael Walker
- Andrea Bevilacqua (Student Tutor)
Classes
Mandatory preliminary meeting: 02.Oct 2025, 14:30 - 16:00 Uhr, HS4
Mandatory Antestat: 21.Okt. 14:45 - 16:15 Uhr, HS4
Two parallel courses: 29.Oct. - 14.Nov. 2025 from 9:00 - 18:00 in lab room VII (on alternating days)
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 (270154) or LMAP-II (270086) before the practical course.The final course assessment will include the results of the mandatory application (Antestat), the results of the analyses, the quality of the implementation, and the protocol for each of the six experiments.A total of 240 points can be achieved over six experimental days. Grades are awarded according to the following scheme:
• 1 (sehr gut): 216 - 240 points
• 2 (gut): 179.95 - 215.95 points
• 3 (befriedigend): 151.11 - 179.9 points
• 4 (genügend): 120 - 151.1 points
• 5 (nicht genügend): less than 120 pointsATTENTION: 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.
• 1 (sehr gut): 216 - 240 points
• 2 (gut): 179.95 - 215.95 points
• 3 (befriedigend): 151.11 - 179.9 points
• 4 (genügend): 120 - 151.1 points
• 5 (nicht genügend): less than 120 pointsATTENTION: 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), the annex (German or English), 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, CH-SAS-03
Last modified: Th 02.10.2025 13:47