270155 UE Exercises in Food Chemistry B (2016W)
Continuous assessment of course work
Labels
Vorbesprechung: Fr, 4.11.2016 10-11:30 im HS 4 (Pflichttermin!)
max. 12 Teilnehmer
Block: 21.11. / 22.11. / 24.11. / 25.11. / 28.11. / 29.11. / 01.12. / 02.12. / 05.12. / 06.12. / evtl. 7.12.
Praktikumssaal 1
Prüfung: 6.12.2016 12:30-13:30 im HS 4
max. 12 Teilnehmer
Block: 21.11. / 22.11. / 24.11. / 25.11. / 28.11. / 29.11. / 01.12. / 02.12. / 05.12. / 06.12. / evtl. 7.12.
Praktikumssaal 1
Prüfung: 6.12.2016 12:30-13:30 im HS 4
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 Th 29.09.2016 08:00 to Th 27.10.2016 23:59
- Deregistration possible until Th 27.10.2016 23:59
Details
max. 14 participants
Language: German
Lecturers
- Doris Marko
- Georg Aichinger
- Ebru Cenk
- Giorgia Del Favero
- Katharina Jarolim
- Gudrun Pahlke
- Hannes Puntscher
Classes
Vorbesprechung: Fr, 4.11.2016 10-11:30 im HS 4 (Pflichttermin!)
max. 12 Teilnehmer
Block: 21.11. / 22.11. / 24.11. / 25.11. / 28.11. / 29.11. / 01.12. / 02.12. / 05.12. / 06.12. / evtl. 7.12.
Praktikumssaal 1
Prüfung: 6.12.2016 12:30-13:30 im HS 4
Information
Aims, contents and method of the course
Assessment and permitted materials
Evaluation:
Practical work, lab report, written examination
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
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
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