330037 VO Biofunctionality of Foods (2023W)

4.00 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften

MIXED

LV für Masterstudium: Voraussetzung Zulassung zum Masterstudium,
Der positive Abschluss ist auch Voraussetzung für die Teilnahme am Seminar zur Biofunktionalität von Lebensmitteln

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

Language: German

Examination dates

Lecturers

Tilman Grune

Classes (iCal) - next class is marked with N

Monday 23.10. 11:30 - 14:45 UZA2 Hörsaal 5 (Raum 2Z202) 2.OG
Tuesday 24.10. 08:00 - 14:00 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
Wednesday 25.10. 11:30 - 17:30 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Friday 27.10. 11:30 - 17:30 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Monday 30.10. 10:00 - 16:00 Digital

Information

Aims, contents and method of the course

Acquisition of knowledge about important food components, their metabolic pathways,
Distribution and effect in the organism.

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.

current examination details can be found at: https://studieren.univie.ac.at/lernen-pruefen/vor-ort-studieren/

Minimum requirements and assessment criteria

Acquisition of knowledge about important food components, their metabolic pathways,
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

empfohlene Literatur:
Biofunktionalität der Lebensmittelinhaltsstoffe
Praxishandbuch Functional Food
Nutriceuticals and Functional Foods
Bioaktive Substanzen in Lebensmitteln

Association in the course directory

Last modified: Th 04.04.2024 15:27