Universität Wien

330020 VO Irradiation: basics (chemical and biological) - food preservation (2018S)

3.00 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften
Moodle

Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

  • Thursday 08.03. 11:30 - 13:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
  • Thursday 15.03. 11:30 - 14:30 Friedrich Becke Seminarraum 2C315 3.OG UZA II
  • Thursday 22.03. 11:30 - 13:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Thursday 12.04. 11:30 - 13:00 Friedrich Becke Seminarraum 2C315 3.OG UZA II
  • Thursday 19.04. 11:30 - 13:00 Friedrich Becke Seminarraum 2C315 3.OG UZA II
  • Thursday 26.04. 11:30 - 13:00 Friedrich Becke Seminarraum 2C315 3.OG UZA II
  • Thursday 03.05. 11:30 - 13:00 Friedrich Becke Seminarraum 2C315 3.OG UZA II
  • Thursday 17.05. 11:30 - 13:00 Friedrich Becke Seminarraum 2C315 3.OG UZA II
  • Thursday 24.05. 11:30 - 13:00 Friedrich Becke Seminarraum 2C315 3.OG UZA II
  • Thursday 07.06. 11:30 - 13:00 Friedrich Becke Seminarraum 2C315 3.OG UZA II
  • Thursday 14.06. 11:30 - 13:00 Friedrich Becke Seminarraum 2C315 3.OG UZA II
  • Thursday 21.06. 11:30 - 13:00 Friedrich Becke Seminarraum 2C315 3.OG UZA II

Information

Aims, contents and method of the course

Radiation interaction (physical, chemical and biological basics), use of radiation for food preservation (basics, history, radiation equipment, legal regulations, methods for detection)

Imparting of basic knowledge in radiation chemistry and radiation biology with special consideration of legal regulations, methods and application in food preservation

Assessment and permitted materials

Written examination, listing of questions

Minimum requirements and assessment criteria

To stand the written examination at least 50% of the total score hast to be achieved.

Examination topics

Lecture, Power Point Presentation

Reading list

Skriptum

(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; R.B.Miller, Electronic Irradiation of Foods – An Introduktion to the Technology, Springer Verlag 2005; J.Kiefer (ed.) Life Science and Radiation, Springer Verlag 2004; Kaindl&Grant, Strahlenchemie – Grundlagen, Technik und Anwendung, Dr.Alfred Hüthig Verlag Heidelberg; Woods & Pikaev, Applied Radiation Chemistry - Radiation Processing, Wiley & Sons; v.Sontag, Free Radical Induced DNA Damage and Its Repair, Springer Verlag 2006; Bruno Kunz, Lexikon der Lebensmitteltechnologie, Springer Verlag 1993)

Association in the course directory

Last modified: Sa 02.04.2022 00:27