Universität Wien

330041 VO Food Safety and Food Toxicology (2025S)

5.00 ECTS (3.00 SWS), SPL 33 - Ernährungswissenschaften
Moodle
Mo 16.06. 15:00-19:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG

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Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

  • Monday 17.03. 15:00 - 19:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Monday 24.03. 15:00 - 19:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Monday 31.03. 15:00 - 19:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Monday 07.04. 15:00 - 19:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Monday 28.04. 15:00 - 19:15 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
  • Monday 05.05. 15:00 - 19:15 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
  • Monday 12.05. 15:00 - 19:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Monday 19.05. 15:00 - 19:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Monday 26.05. 15:00 - 19:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
  • Monday 02.06. 15:00 - 19:15 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
  • Monday 23.06. 15:00 - 19:15 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG

Information

Aims, contents and method of the course

Wagner: Basics in food safety, risk perception and - evaluation, national and international food control, Health Claims, food safety in Europe, responsible institutions, food safety concepts, HACCP
Dornetshuber: Introduction into toxicology, basics, tests, units, definitions, antinutritive and toxic compounds in plant food, fungi toxincs, bacterial contamination, prions, toxic substances from food production, residues: plant protection agent, veterinary drugs
Contaminants: herbicides, pesticides, heavy metals, nitrate/nitrite, additives

Assessment and permitted materials

open and MC questions
Written exam (personal attendance)
90 minutes

Minimum requirements and assessment criteria

Minimum: 50% of each partial exam and 60% of the total points in the exam in order to pass the lecture

Examination topics

Content of lecture and the respective literature (see learning platform)

Reading list

in the learning platform Moodle

Association in the course directory

Last modified: Su 02.03.2025 08:07