270261 VO+UE Sensorial evaluation and technology of fish, meat and egg (2007W)
Labels
Vorbesprechung: 05.10.2007, 12.00 Uhr, Inst. f. Fleischhygiene, Veterinärmed. Univ., 1210 Wien, Veterinärplatz 1.
Bitte Aushang am Inst. f. Analyt. Chem. und Lebensmittelchem. (Prof.Sontag) beachten.
Voranmeldung per e-mail an friedrich.bauer(at)vu-wien.ac.at erforderlich, bei Änderungen Verständigung per e-mail
Bitte Aushang am Inst. f. Analyt. Chem. und Lebensmittelchem. (Prof.Sontag) beachten.
Voranmeldung per e-mail an friedrich.bauer(at)vu-wien.ac.at erforderlich, bei Änderungen Verständigung per e-mail
Details
Information
Aims, contents and method of the course
Assessment and permitted materials
Minimum requirements and assessment criteria
The students should get a general survey on sensorial analysis, quality
deterioration and spoilage of food. They should be familiar with
technologies to produce meat, fish and egg products and learn to refer to
production failures. Furthermore the students should judge a meat product
according to the food law.
deterioration and spoilage of food. They should be familiar with
technologies to produce meat, fish and egg products and learn to refer to
production failures. Furthermore the students should judge a meat product
according to the food law.
Examination topics
Evaluation: oral examination
Reading list
Literatur: Kramer, Lebensmittelmikrobiologie, ISBN: 3-8252-1421-4
PPP-Folien (werden auf der Homepage des Institutes für Fleischhygiene zur Verfügung gestellt)
PPP-Folien (werden auf der Homepage des Institutes für Fleischhygiene zur Verfügung gestellt)
Association in the course directory
LC-2, LCHII-2
Last modified: Fr 31.08.2018 08:55
of meat, fish and egg including their products in particular; sensorial
recognation of these quality changes; manufacturing of meat, fish and egg
products; special additives; failure during selction of the raw material and
the manufacturing process; legal basics and the Austrian Codex Alimentarius