330061 VO Quality of plant foods (2017W)
Labels
Lehrveranstaltung für Masterstudium: Voraussetzung: Zulassung zum Masterstudium
Details
Language: German
Examination dates
- Thursday 07.12.2017 15:00 - 16:30 UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
- Wednesday 17.01.2018 14:15 - 15:45 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
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Wednesday
18.04.2018
08:00 - 09:30
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG - Friday 15.06.2018 09:45 - 11:15 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Lecturers
Classes (iCal) - next class is marked with N
LV Termine:
- Friday 06.10. 13:15 - 14:45 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
- Friday 13.10. 11:30 - 15:45 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
- Friday 20.10. 11:30 - 15:45 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
- Thursday 16.11. 11:30 - 14:00 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Friday 17.11. 11:30 - 15:45 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
Information
Aims, contents and method of the course
Assessment and permitted materials
written exam, open and MC questions; Prof. Till and Prof. Wagner assign the same number of Points, at least 60% of correct answers (sum of both parts) to pass the exam.
Minimum requirements and assessment criteria
Prof. Till : organic Food belongs to specific plants families . These are characterised by special secondary plant products e.g. proanthocyanidins, glucosinolates, flavonoids . To understand principal structure and biologocal activity of selectes secondary plant products and their importance for Plant Food Quality.
Prof. Wagner: To understand structure, metabolism and biological activity of secundary plant products, food lipids and dietary fibre. To understand which plant products provide which ingredianents and nutrients. To understand biomarker assessment to describe biological activity. Wihtin the lecture new research questions and results will be discussed around food quality such as quality of organic food.
Points and grade : 0-60 P = 5, 61-70 P = 4, 71-80 P =3, 81-90 P =2, 91-100 P =1
P= points
Prof. Wagner: To understand structure, metabolism and biological activity of secundary plant products, food lipids and dietary fibre. To understand which plant products provide which ingredianents and nutrients. To understand biomarker assessment to describe biological activity. Wihtin the lecture new research questions and results will be discussed around food quality such as quality of organic food.
Points and grade : 0-60 P = 5, 61-70 P = 4, 71-80 P =3, 81-90 P =2, 91-100 P =1
P= points
Examination topics
lecture; will be delivered via Moodle
Reading list
Will be delivered via Moodle
Prof. Wagner: Mainly based on the book:
Krebs und Ernährung, Risiken und Prävention - wissenschaftliche Grundlagen und Ernährungsempfehlungen; Thieme Verlag; ISBN: 978-3-1315-4211-3
Prof. Till : STICHER, O, HEILMANN, J., ZÜNSDORF, I. 2015. Hänsel/Sticher Pharmakognosie Phytopharmazie. 10. Auflage.- Stuttgart: Wiss. Verlagsgesellschaft mbH. ISBN 987-3-8047-3144-8 (print), ISBN 987-3-8047-3347-3 (e-book, pdf)
Prof. Wagner: Mainly based on the book:
Krebs und Ernährung, Risiken und Prävention - wissenschaftliche Grundlagen und Ernährungsempfehlungen; Thieme Verlag; ISBN: 978-3-1315-4211-3
Prof. Till : STICHER, O, HEILMANN, J., ZÜNSDORF, I. 2015. Hänsel/Sticher Pharmakognosie Phytopharmazie. 10. Auflage.- Stuttgart: Wiss. Verlagsgesellschaft mbH. ISBN 987-3-8047-3144-8 (print), ISBN 987-3-8047-3347-3 (e-book, pdf)
Association in the course directory
Last modified: Sa 02.04.2022 00:27
Prof. Wagner: sekundary plant products: structur, biofunctionality, absorption, biological activity, link to human risk factors, link to chronic diseases, chemoprevention and secundary plant products.
Lipids: foods, structure, global trade, biological activties, link to chronic diseases, Lipid metbolism
Dietary fiber: chemical structure, biological activity, gut health, metabolism, link to other macronutrients, link to chronic diseases
Biomarker and antioxidant activity
Organic vs. conventional foods
Plant Foods and contaminants