Universität Wien

270154 PR Practical Food Analysis Course I (2023W)

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

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).

Details

max. 40 participants
Language: German, English

Lecturers

Classes

course 1: 22.01.-31.01.2024 (half and full days)
course 2: 01.02.-09.02.2024 (half and full days)
Preliminary meeting: Tues, December 12, 2023, 17:00-18:40 in lecture hall 3
Antestat course 1: Thur, January 18, 2024, 12:30-14:45 in seminar room 2
Antestat course 2: Mon, January 29, 2024, 13:00-15:15 in lecture hall 2

Information

Aims, contents and method of the course

ATTENTION - 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

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.

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, CH-SAS-03

Last modified: Tu 10.10.2023 15:28