330049 VO Food Technology (2008W)
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Vorbesprechung: 07. Okt. 2008, 18:00-19:00, HS6
Block: 13.01.09.-23.01.09, jeweils Di.Do.Fr.:
Di 13.1. 16.00 - 19.00 HS 6
Do 15.1. 12.00 - 15.00 HS 6
Fr 16.1. 15.30 - 15.00 HS 7
Di 20.1. 16.00 - 19.00 HS 6
Do 22.1. 12.00 - 15.00 HS 6
Fr 23.1. 15.30 - 19.00 HS 7
UZA II, Althanstrasse 14, 1090 Wien;
Block: 13.01.09.-23.01.09, jeweils Di.Do.Fr.:
Di 13.1. 16.00 - 19.00 HS 6
Do 15.1. 12.00 - 15.00 HS 6
Fr 16.1. 15.30 - 15.00 HS 7
Di 20.1. 16.00 - 19.00 HS 6
Do 22.1. 12.00 - 15.00 HS 6
Fr 23.1. 15.30 - 19.00 HS 7
UZA II, Althanstrasse 14, 1090 Wien;
Details
Information
Aims, contents and method of the course
Technological methods and processes in the production, preparation and storage of food: mechanical, physical, chemical, biotechnological methods, etc. Food specific application of technological processes for food of plant and animal origin: milk and milk products, egg products, meat and meat products, fish and fish products, fat and oils, cereals and farinaceous food, vegetable and fruit products, sugar, alkaloid-containing food.
Assessment and permitted materials
written examination
Minimum requirements and assessment criteria
Scientific evaluation of technological methods and processes in the production, preparation and storage of food.
Examination topics
Reading list
VO-Unterlagen werden bereitgestellt.
R.Heiss: Lebensmitteltechnologie
R.Heiss & K.Eichner: Haltbarmachen von Lebensmitteln
W.Frede: Taschenbuch für Lebensmittelchemiker und Lebensmitteltechnologen
H.D.Belitz & W.Grosch: Lehrbuch der Lebensmittelchemie
Chemical Technology, Vol.7 & 8
R.Heiss: Lebensmitteltechnologie
R.Heiss & K.Eichner: Haltbarmachen von Lebensmitteln
W.Frede: Taschenbuch für Lebensmittelchemiker und Lebensmitteltechnologen
H.D.Belitz & W.Grosch: Lehrbuch der Lebensmittelchemie
Chemical Technology, Vol.7 & 8
Association in the course directory
K 253
Last modified: Fr 31.08.2018 08:57