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330050 UE Lab Course of Analytical Food Chemistry (2009S)

Continuous assessment of course work

Summary

1 Cichna-Markl
2 Cichna-Markl

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).
Registration information is available for each group.

Groups

Group 1

Vorbesprechung: 03.03.09, 16:15 Uhr; Chemisches Institut HS II
Praktikum findet voraussichtlich nach Ostern statt;
bitte Aushang beim Department für Ernährungswissenschaften beachten!!!

max. 30 participants
Language: German

Lecturers

Classes

Currently no class schedule is known.

Group 2

Vorbesprechung: 03.03.09, 16:15 - 17: 45 Uhr; Chemisches Institut HS II
Praktikum findet voraussichtlich nach Ostern statt;
bitte Aushang beim Department für Ernährungswissenschaften beachten!!!

max. 30 participants
Language: German

Lecturers

Classes

Currently no class schedule is known.

Information

Aims, contents and method of the course

Calibration of volumetric flasks, error control, theoretical fundamentals of titrations, photometry, thin layer chromatography, enzymatic analysis, high performance liquid chromatography, flame photometry and ion chromatography;Sample preparation and analysis of different foodstuffs, composition, preserving agents, enzymes, artificial and natural dyes, toxic compounds.;Evaluation of practical work, keeping of the minutes, written examination;;

Assessment and permitted materials

Minimum requirements and assessment criteria

Mediation of fundamentals of foodstuff analysis

Examination topics

Reading list

Manuscripts are handed over at the begin of the lab course.

Association in the course directory

R243

Last modified: Mo 07.09.2020 15:44