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Warning! The directory is not yet complete and will be amended until the beginning of the term.

330061 VO Quality of Plant and Animal Foods (2020W)

Lehrveranstaltung für Masterstudium: Voraussetzung: Zulassung zum Masterstudium


Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).


Language: German

Examination dates


Classes (iCal) - next class is marked with N

Die Vorlesung wird je nach Covid-19 Situation entweder als "Hybrid" (Studierende im Hörsaal - je nach entsprechender Hörsaalkapazität - und gleichzeitig online z.B. über Collaborate) oder nur online (z.B. über Collaborate oder BBB) abgehalten.

Thursday 07.01. 08:00 - 13:00 Digital
Monday 11.01. 08:00 - 13:00 Digital
Wednesday 13.01. 08:00 - 13:00 Digital
Thursday 14.01. 08:00 - 13:00 Digital
Monday 18.01. 08:00 - 13:00 Digital
Thursday 21.01. 08:00 - 13:00 Digital
Monday 25.01. 08:00 - 13:00 Digital
Thursday 28.01. 08:00 - 13:00 Digital


Aims, contents and method of the course

Prof. Wagner: secondary plant products: structure, biofunctionality, absorption, biological activity, link to human risk factors, link to chronic diseases, chemoprevention and secundary plant products.
Lipids: foods, structure, global trade, biological activities, link to chronic diseases, lipid metabolism
Dietary fiber: chemical structure, biological activity, gut health, metabolism, link to other macro-nutrients, link to chronic diseases
Biomarker and antioxidant activity
Organic vs. conventional foods
Plant Foods and contaminants

Prof. Zunabovic-Pichler
Quality of food of animal origin in general, definition, quality characteristics, quality deterioration and spoilage.
Meat and meat products:
Meat: composition of muscle tissue, post mortem changes and deteriorations, quality deterioration and spoilage, characteristics of carcasses and their measurement, changes during heating. Meat products: production and products, quality deterioration and spoilage, legal aspects, measurement of quality.
Fish, milk and egg and their products: composition, quality deterioration and spoilage, production and products, legal aspects, measurement of quality.

Assessment and permitted materials

written exam, open and MC questions; Prof. Wagner and Prof. Zunabovic-Pichler assign 50% of the points, at least 60% of correct answers (sum of both parts) to pass the exam.
Duration of the exam: 90 min

Minimum requirements and assessment criteria

Prof. Wagner: To understand structure, metabolism and biological activity of secondary plant products, food lipids and dietary fibre. To understand which plant products provide which ingredients and nutrients. To understand biomarker assessment to describe biological activity. Within the lecture new research questions and results will be discussed around food quality such as quality of organic food.
Prof. Zunabovic-Pichler: To understand the link between the quality of animal based products and production/storage
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

Wird auf Moodle bekanntgegeben
Prof. Wagner: Vor allem basierend auf dem Buch:
Krebs und Ernährung, Risiken und Prävention - wissenschaftliche Grundlagen und Ernährungsempfehlungen; Thieme Verlag; ISBN: 978-3-1315-4211-3

Association in the course directory

Last modified: Su 23.05.2021 21:49