270155 UE Exercises in Food Chemistry B (2015W)

Continuous assessment of course work

Verpflichtende Vorbesprechung am FR, 13.11.2015 um 12:30-14:00 Uhr im Seminarraum 1

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).

Registration is open from Tu 15.09.2015 08:00 to Su 04.10.2015 23:59
Deregistration possible until Th 15.10.2015 23:59

Details

max. 14 participants

Language: German

Lecturers

Classes

Praktikumssaal 1
16.11./17.11./19.11./20.11./23.11./24.11./26.11./27.11./30.11./01.12.

Information

Aims, contents and method of the course

Content:
Qualitative and quantitative analysis of foodstuff and semiluxury food like sausage, milk, wine and fat. Main focuses of the course are investigations of food ingredients and possible additives (preserving agents, synthetic and natural colourants, aromatics and flavourings) by use of principal food chemical analytical methods.
Previous knowledge:
Lectures: "Food chemistry", "Foodstuff analysis"
Learning aid:
Investigation scripts could be retrieved at the secretary of the Department of Analytical and Food chemistry

Assessment and permitted materials

Evaluation:
Practical work, lab report, written examination

Minimum requirements and assessment criteria

Introduction to chemical analysis of various foodstuffs

Examination topics

Evaluation: practical work, keeping of minutes, written examination.

Reading list

Matissek-Schnepel-Steiner: "Lebensmittelanalytik", Springer Verlag, Berlin, Heidelberg 2008
Cammann K. Instrumentelle Analytische Chemie: Verfahren, Anwendungen und Qualitätssicherung, Spektrum Akademischer Verlag, 2000

Association in the course directory

LC-1, LCH II-1

Last modified: Mo 07.09.2020 15:41