270262 VO Food Technology (2007S)

Perserving of foods by irradiation (Food technology and analytical methods)

1.00 ECTS (1.00 SWS), SPL 27 - Chemie

Di., 10:15-11:00 Uhr
HS III der Chem.Institute, Beginn: 06.03.2007

Details

Language: German

Lecturers

Classes

Currently no class schedule is known.

Information

Aims, contents and method of the course

Fundamentals of food irradiation, effect of irradiation on microorganisms and food components, identification of irradiation markers, identification of irradiated foodstuffs
Evaluation: oral examination

Assessment and permitted materials

Minimum requirements and assessment criteria

Information of students about the effect of irradiation on foodstuffs

Examination topics

Reading list

A. Henglein, W. Schnabel, J. Wendenburg, "Einführung in die Strahlenchemie", Verlag Chemie 1969; J.W.T. Spinks, R. J. Woods, "An Introduction to Radiation Chemistry", John Wiley & Sons, 1990; M. Satin, "Food Irradiation", Technomic Publishing 1996; "Analytical detection methods for irradiated foods", IAEA-TECDOC-587; C.H. McMurray, E.M. Stewart, R. Gray, J. Pearce, "Detection Methods for Irradiated Foods, Current Status", The Royal Society of Chemistry 1996; R. Heiss, K. Eichner, "Haltbarmachen von Lebensmitteln", Springer Verlag
Detection methods of irradiated foods current status
C.H.McMurray et al.,Verlag The Royal Society of Chemistry, Cambridge

Association in the course directory

F240

2.4. Food Chemistry

27.01. Diploma Programme Chemistry

Last modified: Fr 31.08.2018 08:55