270276 VO Food Chemistry - Fats, protein and carbohydrate containing foods (2008W)
Labels
Fr, 8:15 - 9:00 Uhr, HS III d. Chem. Institute
Beginn: 03.10.2008
Beginn: 03.10.2008
Details
Information
Aims, contents and method of the course
The students will be informed about the production of animal and vegetable fats, of fish, meat and their products. Their composition, the properties and the change during the treatment (maturation) and the storing will be discussed. Both the composition, the chemical composition of cereals, honey and sweets and the use of starch and modified starch for different foods will be elucidated.
Assessment and permitted materials
Minimum requirements and assessment criteria
The basis knowledge about these important foods shall be extended.
Examination topics
Evaluation: oral examination
Reading list
Belitz, Grosch, Schieberle: Lehrbuch der Lebensmittelchemie, Springer-Verlag 2004, Food Chemistry
Association in the course directory
LC-1/LCH II-1
Last modified: Fr 31.08.2018 08:55