Universität Wien

330033 SE Spices (2011W)

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

VORBESPRECHUNG: Do 6.10.2011, 9.00 - 11.00 Uhr, SE 2E509

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

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. 14 participants
Language: German

Lecturers

Classes (iCal) - next class is marked with N

  • Thursday 06.10. 09:00 - 11:00 (Seminarraum 2D509 Ernährungswissenschaften UZA II)
  • Thursday 10.11. 13:00 - 16:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
  • Thursday 17.11. 13:00 - 16:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
  • Thursday 24.11. 13:00 - 16:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
  • Thursday 15.12. 13:00 - 16:00 (Seminarraum 2D509 Ernährungswissenschaften UZA II)
  • Thursday 12.01. 13:00 - 16:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
  • Thursday 19.01. 13:00 - 16:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
  • Thursday 26.01. 13:00 - 16:00 Seminarraum 2E560 Ernährungswissenschaften UZA II

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