330061 VO Quality of Plant and Animal Foods (2020W)
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Lehrveranstaltung für Masterstudium: Voraussetzung: Zulassung zum Masterstudium
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
Language: German
Examination dates
- Monday 01.02.2021 11:30 - 13:00 UZA2 Hörsaal 5 (Raum 2Z202) 2.OG
-
Wednesday
17.02.2021
11:30 - 13:00
Auditorium Maximum Tiefparterre Hauptgebäude Stiege 10
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG -
Friday
30.04.2021
15:00 - 17:30
Hörsaal 1, UZA 1, Biozentrum Althanstraße 14, 1.008A EG
Hörsaal 2 UZA 1 Biozentrum 2.249 1.OG
Hörsaal 3 2A211 2.OG UZA II Geo-Zentrum
UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
UZA2 Hörsaal 5 (Raum 2Z202) 2.OG
UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG -
Monday
05.07.2021
15:00 - 17:30
Hörsaal 1, UZA 1, Biozentrum Althanstraße 14, 1.008A EG
Hörsaal 2 UZA 1 Biozentrum 2.249 1.OG
Hörsaal 3 2A211 2.OG UZA II Geo-Zentrum
UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
UZA2 Hörsaal 5 (Raum 2Z202) 2.OG
UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Lecturers
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
Information
Aims, contents and method of the course
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
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
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
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: Fr 12.05.2023 00:24
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 contaminantsProf. 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.