330027 VU Water and Food Quality (2023S)
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 We 08.02.2023 08:00 to We 22.02.2023 08:00
- Deregistration possible until We 22.02.2023 08:00
Details
max. 20 participants
Language: German
Lecturers
Classes (iCal) - next class is marked with N
-
Monday
03.07.
12:15 - 17:30
Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Seminarraum 2E560 Ernährungswissenschaften UZA II -
Tuesday
04.07.
12:15 - 17:30
Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Seminarraum 2E560 Ernährungswissenschaften UZA II -
Wednesday
05.07.
12:15 - 17:30
Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Seminarraum 2E560 Ernährungswissenschaften UZA II -
Thursday
06.07.
12:15 - 17:30
Praktikumslabor Ernährungswissenschaften 2F254 2.OG UZA II
Seminarraum 2E560 Ernährungswissenschaften UZA II -
Friday
07.07.
12:15 - 17:30
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: Mo 12.06.2023 13:08
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;