Universität Wien FIND

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270154 PR Practical Food Analysis Course I (2021W)

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

Summary

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 information is available for each group.

Groups

Group 1

max. 12 participants
Language: German, English
LMS: Moodle

Lecturers

Classes

Currently planned under COVID-19 conditions with 12 students per course.
Preliminary dates (small changes possible):
Course 1: October 15-22, 2021 (on-site assessment on October 13, 2021 in SR3 from 14:45-16:45)
Course 2: January 24th-January 31st, 2022 (on-site assessment on January 21st, 2022 in SR3 from 10:00-12:00)
Course 3: 02.02.-09.02.2022 (on-site assessment on 28.01.2022 in SR3 from 10:00-12:00)
Course times generally between 9 a.m. and 6 p.m.

ATTENTION - two separate registrations possible - on the one hand for the course in autumn (12 places) and the two courses in January / February (a total of 24 places, 12 places per course).

ATTENTION - due to the wish of the students the preliminary meeting for course 1 will take place on Wednesday, October 6th from 13:30 to 15:00 (online). Attendance is mandatory.

Minimum requirements and assessment criteria

Obligatory preliminary meeting including safety training (exact date to be determined) and compulsory attendance during the whole practical course.

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.
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.

Group 2

max. 24 participants
Language: German, English
LMS: Moodle

Lecturers

Classes

Currently planned under COVID-19 conditions with 12 students per course.
Preliminary dates (small changes possible):
Course 1: October 15-22, 2021 (on-site assessment on October 13, 2021 in SR3 from 14:45-16:45)
Course 2: January 24th-January 31st, 2022 (on-site assessment on January 21st, 2022 in SR3 from 10:00-12:00)
Course 3: 02.02.-09.02.2022 (on-site assessment on 28.01.2022 in SR3 from 10:00-12:00)
Course times generally between 9 a.m. and 6 p.m.

ATTENTION - two separate registrations possible - on the one hand for the course in autumn (12 places) and the two courses in January / February (a total of 24 places, 12 places per course).

Preliminary meeting: LMAP I Course 2 & Course 3 - Mon, 10 Jan 2022 from 3 pm to approx. 4:30 pm via BigBlueButton (online)
Please write as soon as possible an e-mail to elisabeth.varga@univie.ac.at in case of overlap with other lectures.

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.

Information

Aims, contents and method of the course

ATTENTION - For the first time, the course will be partly held in English.

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.

Contents:
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.

Assessment and permitted materials

- Antestat
- Laboratory journal
- Laboratory work
- Electronic protocol

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-1, LCH II-1

Last modified: Su 14.11.2021 18:09