330005 VO Quality of Animal Foods (2010W)
Labels
Vorbesprechung am 08.10., LV ab 01.11. Termine n.Ü.VO für Master- und Diplomstudium (bevorzugt)
Voraussetzung Zulassung zum Masterstudium, bzw.
abgeschlossener 1. Abschnitt des Diplomstudiums
Voraussetzung Zulassung zum Masterstudium, bzw.
abgeschlossener 1. Abschnitt des Diplomstudiums
Details
max. 25 participants
Language: German
Examination dates
- Monday 14.02.2011
- Thursday 07.04.2011
- Friday 27.05.2011
- Friday 07.10.2011 09:00 - 10:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
Lecturers
Classes (iCal) - next class is marked with N
- Friday 08.10. 11:00 - 12:00 Seminarraum 2F546 Ernährungswissenschaften UZA II
Information
Aims, contents and method of the course
Quality of food of animal origin in general, definition, quality characteristics, quality deterioration and spoilage.Meat and meat products:Meat: composition of muscle tissue, post mortem changes and deteriorations, quality deterioration and spoilage, characteristics of carcasses and their measurement, changes during heating. Meat products: production and products, quality deterioration and spoilage, legal aspects, measurement of quality.Quality control: sensorial and legal assessment, practical examplesFish, milk and egg and their products: composition, quality deterioration and spoilage, production and products, legal aspects, measurement of quality.
Assessment and permitted materials
oral or written
Minimum requirements and assessment criteria
Students should get to know the relations between quality of food of animal origin and production as well as storage.
Examination topics
Lecture, practical examples
Reading list
wird bei der VO angegeben, Skriptum in Vorbereitung
Association in the course directory
272
Last modified: Sa 02.04.2022 00:27