Universität Wien

330033 SE Spices (2010W)

2.50 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften
Continuous assessment of course work

Vorbesprechung am 09.11.2010 12.00 - 13.00., Beginn 16.11. 12.00 - 15.00.

1 Exkursion zu einer Gewürzfirma im Dezember, Firmenpräsentation einer anderen Gewürzfirma im Jänner im Rahmen des SE.

Seminar f. Fortgeschrittene, botanische und chem. Grundkenntnisse Voraussetzung.

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).

Details

max. 16 participants
Language: German

Lecturers

Classes (iCal) - next class is marked with N

  • Tuesday 09.11. 12:00 - 15:00 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Tuesday 16.11. 12:00 - 15:00 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Tuesday 23.11. 12:00 - 15:00 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Tuesday 30.11. 12:00 - 15:00 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Tuesday 07.12. 12:00 - 15:00 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Tuesday 14.12. 12:00 - 15:00 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Tuesday 11.01. 12:00 - 15:00 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Tuesday 18.01. 12:00 - 15:00 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Tuesday 25.01. 12:00 - 15:00 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG

Information

Aims, contents and method of the course

Spices-botany, quality, utilization, constituents. Basic lectures and special topics. Practical aspects of quality control are demonstrated by visiting a spice trade company.

Assessment and permitted materials

Evaluation is based on a credit points system depending on the contributions by the participants and includes a short, final multiple-choice-test .
0-50P = 5 51-63P = 4 64-76P = 3 77-88P = 2 89-100P = 1

Minimum requirements and assessment criteria

To know the basics (botany, chemistry, culinary, medical use, quality and producing) of important spices .

Examination topics

lecture (powerpoint), aspects of producing and quality control by visiting a spice trade company, individual contributions by the participants (choosing a special topic, written presentation)

Reading list

TEUSCHER, E. (2003) : Gewürzdrogen. Ein Handbuch der Gewürze, Gewürzkräuter, Gewürzmischungen und ihrer ätherischen Öle. Wissenschaftliche Verlagsgesellschaft mbH, Stuttgart.,TILL, S. (2004): Die sinnliche Welt der Gewürze. Vom Abenteuer des guten Geschmacks. Kremayr & Scheriau /Orac, Wien.

Association in the course directory

Last modified: Sa 02.04.2022 00:27