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270158 SE Seminar series Current trends in food chemistry and food industry (2022W)
Continuous assessment of course work
Labels
REMOTE
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 Sa 10.09.2022 08:00 to We 28.09.2022 23:59
- Deregistration possible until We 28.09.2022 23:59
Details
max. 10 participants
Language: English
Lecturers
Classes (iCal) - next class is marked with N
Mandatory preliminary meeting: Tuesday, October 25, 2022, from 12:00 to 12:30 at the location Währinger Straße 38-42 (seminar room 1).
Seminar confirmed:Monday, January 9, 2023 from 13:30 to 15:00 at UZA-II (seminar room 2C505)
Tuesday, January 10, 2023 from 9:00 to 12:00 at the location Währinger Straße 38-42 (seminar room 1)
- Tuesday 25.10. 12:00 - 13:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
- Tuesday 10.01. 09:00 - 12:00 Seminarraum 1 Analytische Chemie 2.OG Boltzmanngasse 1
Information
Aims, contents and method of the course
Assessment and permitted materials
Literature research, one PowerPoint presentation per student on a current publication on the respective focus of the seminar (language is English).
Minimum requirements and assessment criteria
active participation (discussion and presence)
PowerPoint slides and presentation
PowerPoint slides and presentation
Examination topics
Reading list
Association in the course directory
LMC C1, CH-SAS-03
Last modified: Fr 07.07.2023 13:27
Recently published publications of the respective working group are selected from the institutes and the individual topics are dealt with as follows:1) The respective course leader gives a short overview with a few slides, like an introduction to the topic.
2) The student presents the publication in the form of a PowerPoint presentation. This is followed by a discussion with the group.
3) If possible / desired, the course leader will briefly give opportunities for master's theses in this area, naming the relevant contact person.