270262 VO Food Technology (2009S)
Perserving of foods by irradiation (Food technology and analytical methods)
Labels
Di., 10:15-11:00 Uhr, HS IV d. Chem. Institute
Beginn 10. 03.2009
Beginn 10. 03.2009
Details
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
Assessment and permitted materials
Evaluation: written examination
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
Detection methods of irradiated foods current status
C.H.McMurray et al.,Verlag The Royal Society of Chemistry, Cambridge
Association in the course directory
LC-2, LCHII-2
Last modified: Fr 31.08.2018 08:55