330012 VU Water and Food Quality (2024S)
Continuous assessment of course work
Labels
Registration/Deregistration
Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).
- Registration is open from Mo 12.02.2024 09:00 to Tu 27.02.2024 10:00
- Deregistration possible until Tu 27.02.2024 10:00
Details
max. 20 participants
Language: German
Lecturers
- Mohammad Manafi
- Diana Doringer (Student Tutor)
- Bettina Nagy (Student Tutor)
Classes (iCal) - next class is marked with N
- Friday 05.07. 11:30 - 16:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
-
Monday
08.07.
13:15 - 18:15
Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Seminarraum 2E560 Ernährungswissenschaften UZA II -
Tuesday
09.07.
13:15 - 18:15
Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Seminarraum 2E560 Ernährungswissenschaften UZA II -
Wednesday
10.07.
13:15 - 18:15
Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Seminarraum 2E560 Ernährungswissenschaften UZA II -
Thursday
11.07.
13:15 - 18:15
Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Seminarraum 2E560 Ernährungswissenschaften UZA II -
Friday
12.07.
13:15 - 18:15
Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Seminarraum 2E560 Ernährungswissenschaften UZA II
Information
Aims, contents and method of the course
Assessment and permitted materials
Lecture and Lab (Written Test 60%, 12p),
Seminar paper (40%, 12p)
Seminar paper (40%, 12p)
Minimum requirements and assessment criteria
Points system, for a positive assessment 50% are necessary.
Punktesystem (Insgesamt 20 Punkte)
1-10 p: Nicht genügend
11-12 p: Genügend
13-15 p: Befriedigend
16-18 p: Gut
19-20 p: Sehr gut
Punktesystem (Insgesamt 20 Punkte)
1-10 p: Nicht genügend
11-12 p: Genügend
13-15 p: Befriedigend
16-18 p: Gut
19-20 p: Sehr gut
Examination topics
Power Point, seminar work
Reading list
Powerpoint/Moodle
Association in the course directory
Last modified: We 31.07.2024 12:06
Water sanitation indicator bacteria; Water disinfection; Chemical ingredients in water; Nitrate / nitrite problems and their toxicological significance; Organic Pollutants; Treatment of drinking water; Drinking water analyzes; Water in pharmaceutical operation; Water treatment in the hospital; Medizinalbäder of hygiene; Food hygiene; Health hazards caused by food; Hygiene measures in kitchens; HACCP concept; Operating Hygienic studies (hands, jobs); home hygiene;