330037 VO Biofunctionality of Foods (2020W)
Labels
LV für Masterstudium: Voraussetzung Zulassung zum Masterstudium,
Der positive Abschluss ist auch Voraussetzung für die Teilnahme am Seminar zur Biofunktionalität von Lebensmitteln
Der positive Abschluss ist auch Voraussetzung für die Teilnahme am Seminar zur Biofunktionalität von Lebensmitteln
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
Language: German
Examination dates
-
Monday
30.11.2020
15:00 - 16:30
UZA2 Hörsaal 5 (Raum 2Z202) 2.OG
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG -
Wednesday
13.01.2021
09:45 - 11:15
UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG -
Monday
28.06.2021
13:15 - 14:45
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG -
Thursday
30.09.2021
13:15 - 14:45
UZA2 Hörsaal 5 (Raum 2Z202) 2.OG
UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Lecturers
Classes (iCal) - next class is marked with N
Update: 2.11.20:
Aufgrund der aktuellen Situation werden alle Termine online digital stattfinden.
- Tuesday 03.11. 10:30 - 12:15 Digital
- Tuesday 03.11. 13:15 - 14:45 Digital
- Wednesday 04.11. 10:30 - 12:15 Digital
- Monday 09.11. 10:30 - 12:15 Digital
- Monday 09.11. 13:15 - 14:45 Digital
- Tuesday 10.11. 13:15 - 14:45 Digital
- Wednesday 11.11. 10:30 - 12:15 Digital
- Thursday 12.11. 10:30 - 12:15 Digital
- Thursday 12.11. 13:15 - 14:45 Digital
- Tuesday 17.11. 11:30 - 13:00 Digital
- Tuesday 17.11. 13:15 - 14:45 Digital
- Wednesday 18.11. 13:15 - 14:45 Digital
- Thursday 19.11. 09:45 - 11:15 Digital
- Thursday 19.11. 13:15 - 14:45 Digital
Information
Aims, contents and method of the course
Assessment and permitted materials
Written exam in German. 60/min/Single Choice
A total of 30 points can be achieved. A positive grade is achieved from 15 points.
A total of 30 points can be achieved. A positive grade is achieved from 15 points.
Minimum requirements and assessment criteria
Acquisition of knowledge about important food components, their metabolic pathways,
Distribution and effect in the organism.
Distribution and effect in the organism.
Examination topics
Lecture materials (knowledge on important food components, their metabolic pathways, distribution and effect in the organism)
Reading list
recommended literature:
Biofunctionality of the food ingredients
Practical Guide to Functional Food
Nutriceuticals and Functional Foods
Bioactive substances in food
Biofunctionality of the food ingredients
Practical Guide to Functional Food
Nutriceuticals and Functional Foods
Bioactive substances in food
Association in the course directory
Last modified: Fr 12.05.2023 00:24
Distribution and effect in the organism.