Warning! The directory is not yet complete and will be amended until the beginning of the term.
270154 PR Practical Food Analysis Course I (2021S)
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 Mo 01.02.2021 08:00 to Tu 23.02.2021 23:59
- Deregistration possible until Tu 23.02.2021 23:59
Details
max. 24 participants
Language: German
Lecturers
- Doris Marko
- Julia Beisl
- Eszter Borsos
- Mira Flasch
- Julia Gröstlinger
- Verena Preinfalk
- Markus Rechl
- Kerstin Schweiger
- Elisabeth Varga
Classes
Update: 15.4.2021: According to the new regulations, from 21 April and until further notice, the presentation of a negative test result from a recognised body is a prerequisite for participation in the practical course. This will be checked when the keys are issued and must be confirmed with a signature. You can find more information here:
German: https://studieren.univie.ac.at/lernen-pruefen/vor-ort-studieren/
English: https://studieren.univie.ac.at/en/studying-exams/studying-on-site/
Please note that it is still necessary to inform us immediately about a positive test result.
Preliminary meeting (online) 26 March from 10 a.m. to 12 p.m.
Course 1: 26 April to 3 May
Course 2: 5 May to 12 May
Hours in principle from 9 a.m. to 6 p.m. (depending on the experiment, it can also be shorter)
Information
Aims, contents and method of the course
Assessment and permitted materials
- Antestat
- Laboratory journal
- Laboratory work
- Electronic protocol (submitted no later than one week after each test)
- Laboratory journal
- Laboratory work
- Electronic protocol (submitted no later than one week after each test)
Minimum requirements and assessment criteria
Obligatory preliminary meeting including safety training (exact date to be determined) and compulsory attendance during the whole practical course.The final assessment will include the result of the application, the results of the analysis, the quality of the implementation and the final report.
For a positive conclusion of the internship, a maximum of two examples/preliminary discussions may be assessed as "not sufficient".
In addition, "not sufficient" assessed performances lead to a reduction of the grade by one degree.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.
For a positive conclusion of the internship, a maximum of two examples/preliminary discussions may be assessed as "not sufficient".
In addition, "not sufficient" assessed performances lead to a reduction of the grade by one degree.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, LMC B3, LC-1, LCH II-1
Last modified: Th 02.09.2021 13:48
In this course different food analytical methods are presented and applied independently. Within the scope of this practical course, e.g. the nitrogen content according to Kjeldahl, as well as phosphate, chloride and nitrite are determined.method:
The contents of the courses are developed by independent practical exercises under guidance.