Universität Wien FIND
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270154 PR Practical Food Analysis Course I (2021S)

5.00 ECTS (5.00 SWS), SPL 27 - Chemie
Continuous assessment of course work


Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).


max. 24 participants
Language: German



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.

Attention - this practical course is exceptionally also offered in the summer semester and is mainly available to food chemists who did not get a place in the winter semester 2020/21.

Expected dates (subject to change):
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)


Aims, contents and method of the course

The aim is to develop a spectrum of methods for the analysis of food ingredients (main and secondary components). The methods learned serve the students as a basis for the planning and implementation of a more complex food chemical analysis.

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.

The contents of the courses are developed by independent practical exercises under guidance.

Assessment and permitted materials

- Antestat
- 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.

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