Universität Wien

330051 UE Laboratory course in food chemistry (2012W)

for nutritional scientists

4.00 ECTS (4.00 SWS), SPL 33 - Ernährungswissenschaften
Continuous assessment of course work

VB: 24.10.2012 von 16:30-17:30 Uhr im HS II (Joseph Loschmidt HS) der Fakultät Chemie (Währingerstraße 42, 1090 Wien)
Die Teilnahme an der Vorbesprechung ist verpflichtend.

LV:
11.1.2013, 9:00-18:00, Labore (Fak.f.Chemie)
14.1.2013, 9:00-18:00, Labore (Fak.f.Chemie)
15.1.2013, 9:00-18:00, Labore (Fak.f.Chemie)
16.1.2013, 9:00-18:00, Labore (Fak.f.Chemie)
17.1.2013, 9:00-18:00, Labore (Fak.f.Chemie)
18.1.2013, 9:00-18:00, Labore (Fak.f.Chemie)
21.1.2013, 9:00-18:00, Labore (Fak.f.Chemie)
22.1.2013, 9:00-18:00, Labore (Fak.f.Chemie)
23.1.2013, 9:00-18:00, Labore (Fak.f.Chemie)
24.1.2013, 9:00-18:00, Labore (Fak.f.Chemie)
25.1.2013, 9:00-18:00, Labore (Fak.f.Chemie)

Im Falle einer VERHINDERUNG an der Teilnahme ist eine ABMELDUNG UNBEDINGT ERFORDERLICH, da bei unentschuldigtem Fernbleiben eine negative Bewertung erfolgt.

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

max. 25 participants
Language: German

Lecturers

Classes

Currently no class schedule is known.

Information

Aims, contents and method of the course

Amino acids and additives; determination of nitrite in meat and sausages; short-term heating and pasteurization of milk; benzoic acid and sorbic acid in food, L-glutamic acid in food; Carbohydrates; reductometric determination of aldose with alkaline iodine solution; distinction between synthetic and natural honey (diastasic ferments); enzymatic determination of lactose in chocolate; qualitative determination of pectines according to McCready and Ruve; Fats and oils; acid number; saponification value; iodine value according to Wijs; peroxide value according to Wheeler; determination of marine oil according to Tortelli-Jaffe; Qualitative determination of tocopherols in oils; test on epihydrinaldehyde; gas chromatographic separation of fatty acid methyl esters;

Assessment and permitted materials

Assessment of practical work and written examination with open questions

Minimum requirements and assessment criteria

Introduction to the techniques of food analysis

Examination topics

Practical work in the laboratory with seminars and elearning

Reading list

Lebensmittelanalytik; Grundzüge, Methoden, Anwendungen, ISBN 3-540-54684-7

Association in the course directory

Last modified: Mo 07.09.2020 15:44